The tea-time recipe book (B book)

Measure out the ingredients. Rub the butter into the flour. Add the salt, sugar, and Paisley Flour. Mix thoroughly. Beat up the yolk of the egg, add it to the milk, and mix in lightly to the dry ingredients, making a moderately soft dough. Turn this on to a floured board, roll out till about % of an inch thick, cut into pieces about four inches square, roll these up into rolls, brush over with milk, and bake in a very quick oven for fifteen minutes. Cool on = tray. Small Cakes and Buns. No. 12.—HOT CROSS BUNS, 2 0z. Brown & Polson’s Paisley Flour. 1 level tea-spoonful Ground Cinnamon. 1 lb. Ordinary Flour, I level tea-spoonful Ground Mace. 4 oz. Butter. 4 pint Sweet Milk. 4 oz. Castor Sugar. 1 Egg. 2 oz. Currants. YY tea-spoonful Salt. A small piece of paste. Paste.—Any scraps of paste will do for the tops, or sufficient can be made with 1% oz. flour and a little milk or water. Measure out the ingredients. Rub the butter into the flour. Add the currants (cleaned), the sugar, salt, Paisley Flour, and spices, and mix well. Beat up the egg and add the milk to it. Mix this into the dry ingredients, making a moderately firm dough. Form into balls. Lay on a greased baking sheet. Roll out the paste thin, cut out crosses and put on the top. Brush over with milk or egg and dust with sugar. Bake in a quick oven for fifteen minutes. Cool on a wire tray. 5 12 Small Cakes and Buns. No. 13.—PAISLEY JAM SANDWICH. 1 oz. Brown & Polson’s Paisley Flour. 6 oz. Ordinary Flour. 2 oz. Butter. 4 oz. Sifted Sugar. 1 gill Sweet Milk. 1 Egg. Essence of Lemon, or other flavouring, and a pinch of Salt. Measure out the ingredients. Butter two round shallow baking tins. Mix the Paisley Flour, ordinary flour, and salt well together in a bowl, dry. Beat the sugar and butter into a cream. Beat the egg separately, and add it to the sugar and butter. Work into this the mixture of flour, adding the milk and flavouring. Pour the mixture at once into the two tins and put into a hot oven. When baked, turn out, cool on a wire tray, and put together with jam between. ‘ins.—Special sandwich tins can be had from Brown & Polson, Paisley, at 6d. per set of two, post free. No. 14.-PEACH SHORTCAKES. 2 0z. Brown & Polson’s ‘‘ Patent’? Corn Flour. LOZ; ¢: £ Paisley Flour. 6 oz. Ordinary Flour. 2 oz. Castor Sugar. 5 oz. Butter. Yolk of an Egg. 1 gill Cream. Pinch of Salt. About ¥% doz. Split Peaches, stewed or preserved. Measure out the ingredients. Mix together the Corn Flour and ordinary flour. Rub in the butter lightly, add one ounce of the sugar, the Paisley Flour, and the salt. Mix into a very stiff paste with the yolk of egg and a little cold water. Roll out thin and line with it one dozen patty tins, same as for No. 4. Place a buttered paper inside of the tins, olf it with uncooked rice to keep the paste down in the tins. Bake for 10 or 15 minutes. Remove the paper and rice, and fill with the peaches. Whip up the cream stiffly, sweeten with one ounce castor sugar, and pile on the top. Two whites of eggs stiffly whipped and sweetened with two ounces of castor sugar may be placed on the top instead of the cream. The cakes must then be placed in the oven to brown slightly. No. 15.-—LONDON BUNS. 2 oz. Brown &Polson’s ‘‘ Patent” Corn Flour, TL OZp ead A Paisley Flour, 4 oz. Ordinary Flour. 1% oz, Butter. 1% oz. Sugar. 1 table-spoonful Candied Peel. 1 Egg. A pinch of Salt. Sweet Milk to mix. Measure out the ingredients. Mix the Corn Flour, ordinary flour, and salt well together. Rub the butter lightly into this. Beat up the egg well. Add the sugar, candied peel, and Paisley Flour to the flour mixture, mixing well. Make into a stiff dough with the egg and sufficient milk. Form into balls. Lay on a greased baking sheet, brush over with melted sugar, and bake in a quick oven for ten or fifteen minutes. Cool on a wire tray.