The tea-time recipe book (B book)

Small Cakes and Buns. Ce ee No. 16.—LEMON SCONES. 2% oz. Brown & Polson’s Paisley Flour. 4 oz. Lemon Peel. 1 lb. Ordinary Flour. Y% pint Sweet Milk. 1% oz. Butter. ¥% tea-spoonful Salt. 2 oz. Castor Sugar. Y, tea-spoonful Lemon Essence. Measure out the ingredients. Mix the Paisiey Flour and the ordinary flour well together. Rub the butter lightly into the mixed flours, add the salt, sugar, and finely cut peel. Mix the milk and flavouring together, and pour gradually amongst the dry ingredients, making a soft smooth dough. Turn on toa floured baking board and divide into three pieces. Form each into a round and roll out half-an-inch thick, cut in four, and place on a floured oven shelf. Brush over with milk. Put at once into a hot oven to bake for about eight minutes. Cool on a wire tray. N.B.—If the flour is good more milk will be required. No. 17.—PAISLEY DIAMONDS. 1 oz. Brown & Polson’s Paisley Flour. 6 oz. Ordinary Flour. 3 0z. Butter. 2 oz. Rice Flour. 4 oz. Sugar, 1 Egg. Pinch Salt. 2 table-spoonfuls Milk. Measure out the ingrediéits. Mix the flours. Add the sugar and salt. Rub the butter into the flour. Make hollow in centre, into which pour the egg and enough milk to make a firm dough. Stir with a wooden spoon. Roll the dough out slightly thinner than 1/4 inch. Cut the paste into diamond shapes Bake ina quick oven for about ten minutes, when they should be a nice brown. Take out of the oven, brush with milk, and dredge with sifted sugar. Cool on a wire tray. No. 18.—ADELAIDE CAKES. 3 oz. Brown & Polson’s “‘ Patent’’ Corn Flour. I oz. 4 By Paisley Flour, 2 oz. Ordinary Flour. 3 oz. Castor Sugar. 3 oz. Butter. 2 Eggs. Y tea-spoonful Vanilla Essence. Measure out the ingredients. Butter a dozen small baking tins, same tins as for No. 4 will be very suitable. seat the butter and sugar to a cream. Beat up the eggs. Mix the three flours well together. Add them to the butter and sugar alternately with the eggs. Then add the vanilla, and bake in the prepared tins for twenty minutes. When ready, lay on a wire tray to cool, ; ae Small Cakes and Buns. No. 19.—ROCK CAKES. 1oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 2 oz, Castor Sugar, 3 oz. Butter. 2 OFC Utranes: 1 Egg. 1 oz. Candied Peel. ‘A little Milk. 4 tea-spoonful Ground 4 tea-spoonful Mixed Spice, Ginger. Measure out the ingredients. Wash and dry the currants and cut the peel into small pieces. Put the ordinary flour into a basin and rub the butter lightly into it. Add the rest of the dry ingredients and mix well. Beat up the egg and add it to the mixture with sufficient inilk to make a very stiff paste. Take two forks and lay the mixture in little rough heaps on a greased baking sheet. Put at once into a very quick oven for about fifteen minutes. Cool on a wire tray. N.B.—The mixture must be very stiff and the oven very hot or the cakes will not keep their shape. No. 20.-—SWISS ROLL, oz. Brown & Polson’s Paisley Flour. 20z. Ordinary Flour, 1 table-spoonful Hot Water. 3 Eggs. Y, tea-spoonful Vanilla Essence, 30z, Castor Sugar. 2 table-spoonfuls Jam, Measure out the ingredients Butter and paper a square flat baking tin (see page 28 for suitable tin). Whisk the whites of the eggs to a stiff froth, then add the yolks one at a time, beating well. Beat in the sugar till dissolved. Mix together the Paisley Flour and ordinary flour, and add them along with the hot water and flavouring. Mixall lightly. Pour into the prepared tin and bake in a hot oven for about ten minutes. Turn out on toa sugared paper with a damp cloth beneathit. Spread with jam (heated) and roll up. N.B.—The suecess of this cake depends mainly on the beating and baking of this mixture. No. 21.—ETHEL CAKES. oz. Brown & Polson’s ‘‘ Patent’’ Corn Flour.