Crumpets. — Freshly-made Crumpets are much better than
those bought cold and toasted afterwards. Thoroughly mix
together twelve ounces of Vienna flour (that is, fine pastry
flour), a small saltspoonful of salt, and three-quarters of an
ounce of Teatman’s powder. Then stir in an ounce of butter
melted, one egg well beaten, and enough milk to form a smooth
hatter✪ Crumpets. With this half fill the Muffin rings, prepared as for
Muffins, watch, and when the hatter rises somewhat, turn each
crumpet once carefully, and finish baking. Toast lightly»
butter, and serve. [Wyvern.)
Scones. — Scones used to be baked, like girdle-cakes, on the
“ girdle,” that is, a flat iron plate hung over the fire, from which
they were taken by the “ spurtle ” or slice. But they can be
quite as well made on an iron frying-pan set on the hot-plate, or,
perhaps- rather less well, on a baking sheet in the oven. A
round iron plate is easily made to use instead of the frying-pan,
and it should have a loop at one side by which it can be held.
A good bottom heat is needed for Scones. Scotch Scones. — Take
equal quantities of flour, butter, and milk, mix all very
thoroughly together, roll it out thin, cut it into rounds with a
tumbler, and bake on the girdle for fifteen or twenty minutes.
Water Scones. — These are quite limp. Knead the flour into a
paste with boiling water, using wooden spoons, and working
the paste till it is perfectly smooth. Roll out a quarter of an
inch thick, cut out, and bake on the girdle. As soon as one
side of each scone has set turn it, and bake the other side.
Time, about five minutes. Serve in a hot napkin. Cream
Scones. — Use either brown or white flour. Heat half a pint
of cream, and when it comes to the boil dredge in flour till
the paste is rather thick. Stir it all the time, and add a
little salt. Roll out, cut, and bake limp scones as befoi’e.
534
BREAD, BISCUITS, AND CAKES
Crisp Scones. — Proceed as for Cream Scones, but bake till they
are crisp. Do not let the girdle be too hot, or the scones will
be too dark. They are made with brown flour. Never use
baking-powder for Scones. If a few grains of salt crackle
when thrown on the iron plate the heat will be right. Barley
meal stirred into boiling milk till the paste is as thick as
possible and then rolled out as thin as possible makes excellent
Scones. In using barley meal do not let it be too long on the
girdle, or the Scones will be tough.
Bannocks are made like Scones, substituting oatmeal for
flour. Allow three ounces of butter to a pound of oatmeal and
make the dough with water. Bannocks, after coming off the
girdle, should be toasted till crisp. In Scones, Bannocks, and
Girdle cakes too much rolling is fatal, as it turns them into a
sort of puff-paste. ✪ Cream Scones
Page 370 · 3 recipe records on this page
Presented as published in 1898. 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
Crumpets. — Freshly-made Crumpets are much better than those bought cold and toasted afterwards. Thoroughly mix together twelve ounces of Vienna flour (that is, fine pastry flour), a small saltspoonful of salt, and three-quarters of an ounce of Teatman’s powder. Then stir in an ounce of butter melted, one egg well beaten, and enough milk to form a smooth hatter. With this half fill the Muffin rings, prepared as for Muffins, watch, and when the batter rises somewhat, turn each crumpet once carefully, and finish baking. Toast lightly, butter, and serve. [Wyvern.)
Scones. — Scones used to be baked, like girdle-cakes, on the “ girdle,” that is, a flat iron plate hung over the fire, from which they were taken by the “ spurtle ” or slice. But they can be quite as well made on an iron frying-pan set on the hot-plate, or, perhaps- rather less well, on a baking sheet in the oven. A round iron plate is easily made to use instead of the frying-pan, and it should have a loop at one side by which it can be held. A good bottom heat is needed for Scones. Scotch Scones. — Take equal quantities of flour, butter, and milk, mix all very thoroughly together, roll it out thin, cut it into rounds with a tumbler, and bake on the girdle for fifteen or twenty minutes. Water Scones. — These are quite limp. Knead the flour into a paste with boiling water, using wooden spoons, and working the paste till it is perfectly smooth. Roll out a quarter of an inch thick, cut out, and bake on the girdle. As soon as one side of each scone has set turn it, and bake the other side. Time, about five minutes. Serve in a hot napkin. Cream Scones. — Use either brown or white flour. Heat half a pint of cream, and when it comes to the boil dredge in flour till the paste is rather thick. Stir it all the time, and add a little salt. Roll out, cut, and bake limp scones as before.
Crisp Scones. — Proceed as for Cream Scones, but bake till they are crisp. Do not let the girdle be too hot, or the scones will be too dark. They are made with brown flour. Never use baking-powder for Scones. If a few grains of salt crackle when thrown on the iron plate the heat will be right. Barley meal stirred into boiling milk till the paste is as thick as possible and then rolled out as thin as possible makes excellent Scones. In using barley meal do not let it be too long on the girdle, or the Scones will be tough.
Bannocks are made like Scones, substituting oatmeal for flour. Allow three ounces of butter to a pound of oatmeal and make the dough with water. Bannocks, after coming off the girdle, should be toasted till crisp. In Scones, Bannocks, and Girdle cakes too much rolling is fatal, as it turns them into a sort of puff-paste.
Records on this page
CrumpetsCream SconesCrisp Scones