SCOTCH SCONES. — Take one pound of flour, add a /«// teaspoonful of
Borwick s Gold Medal Baking Powder and a little salt, mix thoroughly while dry,
rub in two ounces ol butter, beat up one egg well in a quarter-of-a-pint of milk or water!
then thoroughly and quickly mix together ; bake immediately on a girdle or in a quick
oven. This will make eight delicious scones.
TEA CAKES .— Use the recipe as for scones, but add a few currants, sultanas, or
caraways it preferred.
SHORT BREAD .—Mix well together one pound and a quarter of flour, a large
leaspoonfiil of Borwick's Gold Medal Baking Powder, and half-a-pound of white
sifted sugar, rub in lihlf-a-pound of butter, mix the whole with three eggs, previously well
beaten, and a little essence of lemon. Make four cakes out of five ounces of dough, mould
into a round form, then roll them out into an oval shape, pinch them round the edges, put
a piece of candied lemon-peel at the top, and bake slowly.
RICE BISCUITS .—Take half-a-pound of sugar, half-a-pound of best ground rice,
half-a-pound of butter, half-a-pound of flour, and half-a-teaspoonful of Borwick's Gold
Medal Baking Powder, mix the whole into a paste with two eggs.
AN EXCELLENT CHRISTMAS PLUM PUDDING.-Take three-
quaners-of-a-pound of flour, two large teaspoonfuls of Borwick’s Gold Medal B.aking
Powder, two ounces of bread crumbs, one-an*J-a-half pounds of suet, two pounds of
raisins, one pound of currants, ten ounces of sugar, two ounces of almonds, one pound
of mi.xed candied peel, salt and spice to taste ; mix ingredients well together, and add six
eggs well beaten, and three-quarters-of-a-pint of milk; divide in two and boil eight hours.
PANCAKES OR BATTER PUDDING . — Take half-a-pound of flour, two
teaspoonfuls of Borwick’s Gold Medal Baking Powder, a little salt, mix well in a
dry state, and add one egg and three-quarters-of-a-pint of milk.
NORFOLK DUMPLINGS.— Prepare the dough as for bread, put into a sauce-
pan of boiling water immediately, and boil twenty minutes without taking the lid off.
TELL YOUR GROCERS YOU MUST HAVE BORWICK’S.
CALCULATION OP WAGES, &c.
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BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
Three Advertisements specially appealing to Ladies.
“ THE DAREINGTON CROSS- WAB.P
“SERGES, ALL-WOOL FOULlilS, and GOLD MEDAL CASHMERES
(.Always in favour, and never as yet superseded as a Woollen Fabric) have,” says The Queen, “justly
a -\frorld-wide reputation, which they fully maintain in their
NEW PATTERNS,
Page 61
Presented as published in 1887. 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 modernized reading is not available for this page yet. You are seeing the original text.
SCOTCH SCONES. — Take one pound of flour, add a /«// teaspoonful of
Borwick s Gold Medal Baking Powder and a little salt, mix thoroughly while dry,
rub in two ounces ol butter, beat up one egg well in a quarter-of-a-pint of milk or water!
then thoroughly and quickly mix together ; bake immediately on a girdle or in a quick
oven. This will make eight delicious scones.
TEA CAKES .— Use the recipe as for scones, but add a few currants, sultanas, or
caraways it preferred.
SHORT BREAD .—Mix well together one pound and a quarter of flour, a large
leaspoonfiil of Borwick's Gold Medal Baking Powder, and half-a-pound of white
sifted sugar, rub in lihlf-a-pound of butter, mix the whole with three eggs, previously well
beaten, and a little essence of lemon. Make four cakes out of five ounces of dough, mould
into a round form, then roll them out into an oval shape, pinch them round the edges, put
a piece of candied lemon-peel at the top, and bake slowly.
RICE BISCUITS .—Take half-a-pound of sugar, half-a-pound of best ground rice,
half-a-pound of butter, half-a-pound of flour, and half-a-teaspoonful of Borwick's Gold
Medal Baking Powder, mix the whole into a paste with two eggs.
AN EXCELLENT CHRISTMAS PLUM PUDDING.-Take three-
quaners-of-a-pound of flour, two large teaspoonfuls of Borwick’s Gold Medal B.aking
Powder, two ounces of bread crumbs, one-an*J-a-half pounds of suet, two pounds of
raisins, one pound of currants, ten ounces of sugar, two ounces of almonds, one pound
of mi.xed candied peel, salt and spice to taste ; mix ingredients well together, and add six
eggs well beaten, and three-quarters-of-a-pint of milk; divide in two and boil eight hours.
PANCAKES OR BATTER PUDDING . — Take half-a-pound of flour, two
teaspoonfuls of Borwick’s Gold Medal Baking Powder, a little salt, mix well in a
dry state, and add one egg and three-quarters-of-a-pint of milk.
NORFOLK DUMPLINGS.— Prepare the dough as for bread, put into a sauce-
pan of boiling water immediately, and boil twenty minutes without taking the lid off.
TELL YOUR GROCERS YOU MUST HAVE BORWICK’S.
CALCULATION OP WAGES, &c.
■year.
Month
Week.
Day.
Year.
Month.
Week.
Day.
V’ear.
Month.
tWeek.
Day,
£.
C
s.
d.
s, d.
s.
d.
£
£
s.
d
J.
d.
s, d.
£
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BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
Three Advertisements specially appealing to Ladies.
“ THE DAREINGTON CROSS- WAB.P
“SERGES, ALL-WOOL FOULlilS, and GOLD MEDAL CASHMERES
(.Always in favour, and never as yet superseded as a Woollen Fabric) have,” says The Queen, “justly
a -\frorld-wide reputation, which they fully maintain in their
NEW PATTERNS,