of salt, and loz. of sugar, and wlien ready work it
into enougli flour to make 121b. of dough, kneading
into the latter loz. of lard and about a quart of
water✪ Baps. When this dough is ready and well risen,
dust the pastry board with a little flour, cut the
dough up into 4oz. pieces, knead these well, make
into balls, I’oll them out into a round or oval shape,
let them rise for a little on a flat tin, then bake in a
nice hot oven. Brush over with milk.
Scones. — Rub smoothly together half a teaspoonful
of salt, a small teaspoonful of carbonate of soda,
and half a teaspoonful of cream of tartar; mix
these thoroughly with a pound of flour, and work
it to a lithe dough with thi’ee- quarters to a pint of
buttermilk. Now turn it out on to a well-floured
board, bnead it for a few minutes, then form it into
two rounds half-an-inch thick, cut it across and
across into four, and bake on a well-floured and not
too hot gii’dle. These scones can also be baked in
an oven.
Buttermilh Scones. — Mix into l|lb. of flour one
and a half teaspoonfuls of carbonate of soda and not
quite a full teaspoonful of tartaric acid; rub into
this l^oz. of butter, lard, or claritied dripping, and
a little salt, and work it to a smooth dough with the
points of the fingers, and three-quarters of a pint of
buttermilk✪ Scones ; make this dough into four round cakes
lin. thick, and either prick the tops with a fork, or
cut each cake across into four, as you please, and
bake for twenty minutes in a quick oven.
Breakfast Bolls. — Mix together a full teaspoon-
ful of baking powder, lib. of flour, and a small
o
18 BRI2A.KFASTD AFTD LUNCH DISHES.
teaspoonful of salt, mb 2oz. butter into it, mix it
quickly with half-a-pint of butter, or skim, milk ;
make them into little rolls, set them on a well-
floured baking tin, and bake ten or fifteen minutes.
When half-baked brush over with milk.
Breakfast Bolls. — Two pounds of flour, ^Ib. of
butter, 2oz. of lard, and a little sugar ; moisten well
with four eggs well beaten up with sufficient milk to
make it a nice dough, mix in three small tea-
spoonfuls of baking powder, make it into cakes the
size of a muffin, and bake in a quick oven for
fifteen minutes. Turn them now and again, as they
burn very easily. Si3lit, butter, and serve very hot.
Slim Cakes. — One pound of flour, two well-beaten
eggs, loz. of butter, half a teasjioonful of salt, and
as much warm milk as will make it into a workable
paste. Knead it well, let it stand in a warm place
for half an hour, then roll it out, cut it into squares,
dust with flour, and bake on a girdle or in the oven,
as you please. Serve plain, or split and buttered.
These last three cakes are particularly good made
with Hovis flour.
CHAPTEE II.
EGGS.
Page 9 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of salt, and 1oz. of sugar, and when ready work it into enough flour to make 12lb. of dough, kneading into the latter 1oz. of lard and about a quart of water. When this dough is ready and well risen, dust the pastry board with a little flour, cut the dough up into 4oz. pieces, knead these well, make into balls, roll them out into a round or oval shape, let them rise for a little on a flat tin, then bake in a nice hot oven. Brush over with milk.
Scones. — Rub smoothly together half a teaspoonful of salt, a small teaspoonful of carbonate of soda, and half a teaspoonful of cream of tartar; mix these thoroughly with a pound of flour, and work it to a lithe dough with three-quarters to a pint of buttermilk. Now turn it out on to a well-floured board, knead it for a few minutes, then form it into two rounds half-an-inch thick, cut it across and across into four, and bake on a well-floured and not too hot girdle. These scones can also be baked in an oven.
Buttermilk Scones. — Mix into 1|lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this 1|oz. of butter, lard, or claritied dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk; make this dough into four round cakes 1in. thick, and either prick the tops with a fork, or cut each cake across into four, as you please, and bake for twenty minutes in a quick oven.
Breakfast Rolls. — Mix together a full teaspoonful of baking powder, 1lb. of flour, and a small
o
teaspoonful of salt, rub 2oz. butter into it, mix it quickly with half-a-pint of milk, or skim milk ; make them into little rolls, set them on a wellfloured baking tin, and bake ten or fifteen minutes. When half-baked brush over with milk.
Breakfast Rolls. — Two pounds of flour, 1/2lb. of butter, 2oz. of lard, and a little sugar ; moisten well with four eggs well beaten up with sufficient milk to make it a nice dough, mix in three small teaspoonfuls of baking powder, make it into cakes the size of a muffin, and bake in a quick oven for fifteen minutes. Turn them now and again, as they burn very easily. Split, butter, and serve very hot.
Slim Cakes. — One pound of flour, two well-beaten eggs, 1oz. of butter, half a teaspoonful of salt, and as much warm milk as will make it into a workable paste. Knead it well, let it stand in a warm place for half an hour, then roll it out, cut it into squares, dust with flour, and bake on a girdle or in the oven, as you please. Serve plain, or split and buttered.
These last three cakes are particularly good made with Hovis flour.
CHAPTEE II.
Records on this page
BapsSconesSlim CakesBreakfast RollsButtermilk Scones