The tea-time recipe book (B book)

Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a bowl, dry. Rub in the lard, cold. Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough. Do not knead more than is necessary. Roll out flat on a floured board till about half-an-inch thick. With a circular cutter about two to two-and-a-half inches in diameter, cut out small circles. Put these at once into a hot oven, or on to the griddle or hot plate, sprinkled with flour. They should be ready in five to ten minutes. Cut them open when hot. butter them and serve at once; or better, allow them to cool on a wire tray, cut them open, toast the insides, butter, and serve at once in a folded napkin, very hot. Note.—In a very hot oven these muffins will be baked in two to five minutes, and they will rise all the better with the extra heat, Milk Bread and Scones. No. 4.-—LITTLE DINNER LOAVES. (VERY DIGESTIBLE.) 2 0z. Brown & Polson’s Paisley flour, 1 1b. Ordinary Flour. I pint Sweet Milk, A small tea-spoonful of Salt. A small tea-spoonful of Sugar. Butter 1-1/4 dozen small baking tins. Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a ~ bowl, dry. Add the milk gradually, stirring with a wooden spoon till you have a very thin dough or batter. Pour at once into the prepared tins, filling them only half full, and put at once into a hot oven. Remove when well browned, which will take about ten or fifteen minutes, and put on a wire tray to cool. Some flours will absorb more milk than others. The maximum quantity is meant here, but with some flours this may make too thin a dough; in that case a little less milk, say 34 pint, should be used. It is well not to mix up more than you can bake at once, as the mixture, if left, quickly loses its raising power. ‘These loaves can be equally well baked on a griddle. Put the little tins when half tilled on a hot griddle, and put an empty inverted tin on the top of each. The dough will rise to almost fill the upper tin. When sufficiently browned on the underside, turn the loaf upside down, remove the tin now on top, and allow the other side to brown. Cool on a wire tray. These loaves should have a nice crisp crust, and should be eaten when new. When old they will be greatly improved by re-heating in the oven or before the fire. Note.—Unlike fermented bread (bakers’ bread), Paisley Flour bread and scones are best when new. Fermented bread is seldom free from acid. Paisley Flour bread is never acid, and is therefore more easy of digestion. Tins.—Nice little tins, specially made for baking these Little Dinner Loaves, can be had from Brown & Polson, Paisley, for 6d. per dozen, post free, or from the local grocer. No. 5.—HOVIS SCONES. 2 oz. Brown & Polson's Paisley Flour, 1 lb. Hovis Flour, 2 oz. Butterr 2 oz. Sugar. 1 Egg. 1% pint Sweet Milk. A small tea-spoonful of Caraway Seeds. _ Salt. Mix the Paisley Flour, Hovis Flour, salt, sugar, and caraway seeds well together in a bowl, dry. Rub in the butter, cold. Beat up the egg well and mix through the flour mixture. Make intoa dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough. Do not knead more than is necessary. Roll out flat on a floured board till % to % of an inch thick. Cut into three-cornered pieces and put at once into a hot oven or on to the griddle or hot plate, sprinkled with flour. _ They should take about ten minutes to bake. Cool on a wire tray. Milk Bread and Scones. No. 6.-WHOLE-WHEAT FLOUR SCONES AND BREAD.