A spoonful of the batter makes a cake, for it
spreads a good deal as it touches the girdle.
Mix half a teaspoonful of bicarbonate of soda
quite smooth with a quarter teaspoonful of cream of tartar,
a little salt, and two full breakfast cups of flour ; rub
into this about 2oz. of butter, and sufficient buttermilk to
make a thick and fairly stiff batter. Beat this well with a
wooden spoon. Bake on a hot girdle, and finish off as
before.
Irish. — lib. of flour, loz. of butter, a piece of lard
the size of a walnut, sugar to taste, and just enough milk
beaten up with two eggs to make it all into a nice dough (one
and a half teaspoonfuls of baking powder✪ Irish Scones should be sifted
in among the flour) ; the cakes should be mixed quickly,
made into the size and shape of a muffin, baked sixteen
minutes in a quick oven, and turned occasionally, as they
burn very quickly. Split, butter, and serve very hot.
Lito. — Bub 5oz. of butter or lard into 2lb. of
Lito flour, then add to this two eggs well beaten with 3oz.
of caster sugar’, a pint and a quarter of milk, and a very
little salt; make it all to a smooth dough, roll it out, stamp
72
BREAD, CAKES, AND BISCUITS.
out in round cakes, wash these over with milk or egg,
and bake in a shai'p oven. (Lito is a new flour brought
out by the Hovis Co., and is extremely useful for cakes,
bread, and puddings of all kinds.)
Scones, Barleymeal. — Mix a little salt with as much
fresh barleymeal as you choose, and mix it to a stiff paste
with hot milk✪ Scones, Barleymeal. Roll this out in thick round cakes, cut into
four, and bake on a greased girdle or a quick oven. Butter
and serve hot. A level teaspoonful of baking powder to the
pound of meal improves these greatly.
Soda. — Rub together half a teaspoonful each
of salt and cream of tartar with nearly a teaspoonful of
bicarbonate of soda and lib. of flour ; make this all to a
soft, lithe dough with buttermilk, knead it for a little on a
floured pastry board, roll it out about £in. thick, shape
it into round cakes (a clean saucepan lid is a capital
cutter), cut each across into four, and bake on a not too hot
floured girdle.
Sour Milk. — Add a teaspoonful of bicarbonate
of soda to a pint of sour milk or cream, and when this is
thoroughly dissolved add to it not quite 7oz. of butter or
lard, and sufficient flour to make it all a soft dough; now
roll it out into cakes large enough to fit the girdle, or the
pan they are to be cooked in (or a well-floured and
delicately clean frying pan can be used) ; turn as soon as
one side is cooked, and when the other side is ready lift the
cake off, split and butter it generously, put the two pieces
together again, cut it into four, and serve either cold or
warm, but not hot. If liked, sieved jam or pulped fruit
may be spread with the butter ; or cream may replace the
latter. When tiny wood strawberries (or, indeed, any
other small berries, such as bilberries, dewberries, &c.),
dusted with caster sugar and sprinkled with lemon juice,
are used with the cream instead of the jam, this scone is
the well-known American strawberry short cake. (This is
an American recipe.)
ROLLS, &c.
73
Page 46 · 2 recipe records on this page
Presented as published in 1902. 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
A spoonful of the batter makes a cake, for it spreads a good deal as it touches the girdle.
Mix half a teaspoonful of bicarbonate of soda
quite smooth with a quarter teaspoonful of cream of tartar, a little salt, and two full breakfast cups of flour ; rub into this about 2oz. of butter, and sufficient buttermilk to make a thick and fairly stiff batter. Beat this well with a wooden spoon. Bake on a hot girdle, and finish off as before.
Irish. — lib. of flour, loz. of butter, a piece of lard
the size of a walnut, sugar to taste, and just enough milk beaten up with two eggs to make it all into a nice dough (one and a half teaspoonfuls of baking powder should be sifted in among the flour) ; the cakes should be mixed quickly, made into the size and shape of a muffin, baked sixteen minutes in a quick oven, and turned occasionally, as they burn very quickly. Split, butter, and serve very hot.
Lito. — Rub 5oz. of butter or lard into 2lb. of
Lito flour, then add to this two eggs well beaten with 3oz. of caster sugar, a pint and a quarter of milk, and a very little salt; make it all to a smooth dough, roll it out, stamp
out in round cakes, wash these over with milk or egg, and bake in a sharp oven. (Lito is a new flour brought out by the Hovis Co., and is extremely useful for cakes, bread, and puddings of all kinds.)
Scones, Barleymeal. — Mix a little salt with as much fresh barleymeal as you choose, and mix it to a stiff paste with hot milk. Roll this out in thick round cakes, cut into four, and bake on a greased girdle or a quick oven. Butter and serve hot. A level teaspoonful of baking powder to the pound of meal improves these greatly.
Soda. — Rub together half a teaspoonful each
of salt and cream of tartar with nearly a teaspoonful of bicarbonate of soda and lib. of flour ; make this all to a soft, lithe dough with buttermilk, knead it for a little on a floured pastry board, roll it out about £in. thick, shape it into round cakes (a clean saucepan lid is a capital cutter), cut each across into four, and bake on a not too hot floured girdle.
Sour Milk. — Add a teaspoonful of bicarbonate
of soda to a pint of sour milk or cream, and when this is thoroughly dissolved add to it not quite 7oz. of butter or lard, and sufficient flour to make it all a soft dough; now roll it out into cakes large enough to fit the girdle, or the pan they are to be cooked in (or a well-floured and delicately clean frying pan can be used) ; turn as soon as one side is cooked, and when the other side is ready lift the cake off, split and butter it generously, put the two pieces together again, cut it into four, and serve either cold or warm, but not hot. If liked, sieved jam or pulped fruit may be spread with the butter ; or cream may replace the latter. When tiny wood strawberries (or, indeed, any other small berries, such as bilberries, dewberries, &c.), dusted with caster sugar and sprinkled with lemon juice, are used with the cream instead of the jam, this scone is the well-known American strawberry short cake. (This is an American recipe.)
Records on this page
Irish SconesScones, Barleymeal