The tea-time recipe book (B book)

These can be made very nicely according to Recipes No. 1, 3, and 4, using whole-wheat flour in place of the ordinary flour. A nice scone can alyo be made using whole-wheat flour and ordinary flour in equal quantities. Some whole-wheat flours are difficult to raise, and for these use two-and-a-half to three oz. Paisley Flour to the pound of flour. No. 7.-MILK BREAD TWISTS. 2¼ oz. Brown & Polson's Paisley Flour. 1 1b. Ordinary Flour. 1 oz. Butter. 1 Egg. % pint Sweet Milk. A small tea-spoonful of Salt. 4 small tea-spoonful of Sugar. Mix the Paisley Flour, ordinary flour, and salt well together in a bowl, dry. Rub in the butter, cold. Beat up the egg a little with the sugar and mix into the flour. 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 one-half to three-quarters of an inch thick. Cut into strips about three-quarters of an inch wide, and roll these strips into round ropes. Twist these now into knots, pleats, horse-shoes, &c., brush over with milk, place on baking-sheet, and put at once into a hot oven. They should be ready in five to ten minutes, according to heat. The hotter the oven the better will they be raised. Cool on a wire tray. No. 8.—SCOTCH PANCAKES OR DROP SCONES. 2 oz. Brown & Polson's Paisley Flour, 1 1b. Ordinary Flour. 4 0z. Sugar. 1 Egg. I pint Sweet Milk, nearly. Mix the Paisley Flour, ordinary flour, and sugar well together in a bowl, dry. Add the egg and stir it into the flour. Mix in the milk quickly with a wooden spoon, adding it a little at a time, till you have a batter so thin that it will pour. Pour it a¢ once, a little at a time, on to the hot plate or griddle, greased with melted suet, and resting over the flames on the top of a gas stove. The griddle may be placed over. the open fire of an oven, or hung over a bright fire. When brown on the underside, turn and allow to brown on the other side. Cool on a wire tray. It is well not to mix up more than you can bake in a short time, as the mixture, if left, quickly loses 1ts raising power. Notre,—The griddle should be so hot that the suet just begins to smoke very slightly, but not hotter. No. 9.—CREAM MUFFINS. Make according to Recipe No. 3, but omit the milk and the lard, and use rather over half-pint of cream instead. Cut into small dainty circles. These turn out - deliciously light, delicately-flavoured muffins. These seem extravagant, but the price of milk and the lard or butter is saved, so that they really are not very expensive. Milk Bread. No. 10.-—SPICED BREAD. 14 oz. Brown & Polson’s Paisley Flour, 8 oz. Ordinary Flour. 1¥% gills Sweet Milk. I oz, Butter, Y tea-spoonful Salt. I oz. Castor Sugar. Ground Cinnamon to cover a sixpenny piece. Ground Cloves re 3 ss Measure out the ingredients. Butter and flour a round or square loaf tin. Mix the Paisley Flour, ordinary flour, sugar, salt, and spices well together. Rub in the butter cold. Make into a dough quickly with the milk, adding it a little at a time, till you have a soft and smooth dough. Pour into the prepared tin, and bake in a moderately-heated oven for about three-quarters of an hour. This bread may be baked to advantage in two or three smaller tins in place of one large tin, in which case a little over half-an-hour in the oven will be enough. No. 11.—PAISLEY ROLLS. 4 oz. Brown & Polson's Paisley Flour. -8 oz. Ordinary Flour. Yolk of an Egg. ¥% tea-spoonful Sugar. 2o0z. Butter, ¥Y, tea-spoonful Sait. 1 gill Sweet Milk.