malt extract in the liquid. Sieve flour and salt, stir in sugar and fruit, add
the warmed ingredients. Beat well. Put the mixture into the tin and bake
for 1 hour.
Regulo Mark 5 380° Fahr. Middle shelf
BY :
&
‘
SCONES
PY SSO NTS SEP ;
SCONES
1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt✪ Malt Loaf. 11/2 ozs.
Margarine. 2 ozs. Fruit (optional). 1 tablespoonful Sugar (optional).
V4 pint Milk.
Prepare the mixture by Method 1 (see page 4) and mix to a light dough
with a fork. Turn on to a floured board, knead lightly until smooth, turn
over and roll out until the dough is just under half-inch thick. Cut into
rounds and place on a greased baking sheet. Press the trimmings together
with the fingers, and repeat the rolling and cutting. Bake for 12-15 mins.
Regulo Mark 7 420° Fahr. Second shelf
aq ON i A . 2) Se SS PS a
GIRDLE SCONES
Ingredients as for Scones (above)
To Test the Heat of the Girdle
Sprinkle a little dry flour on it. It should become golden brown in a
minute or so. If it turns very dark quickly, it is too hot. If the girdle is
heated over gas, a thin asbestos sheet over the flame will spread the heat
more evenly. The hot-plates of an electric stove make a good substitute
for a girdle. (A thick iron frying-pan may also be used but does not give
such good results.)
Prepare the mixture by Method | (see page 4), divide dough in half. Roll
each portion into a 5-inch round and cut into 6 or 8 triangles. Cook on a
floured girdle or electric hot-plate for about 4 mins. each side. Turn the
scones on to each edge in turn, cooking for about 2 mins.
are * TR Lead “4 2 be ee ee
DROP SCONES
V2 Ib. McDougall’s Self-raising Flour. 3 ozs. Granulated Sugar. Pinch
of Salt. 2 Eggs. Just under 1/2 pint Milk or Buttermilk.
Mix the sieved flour, sugar and salt together. Whisk the eggs and add half
the milk. Make a well in the centre of the flour, add the eggs and milk and
stir with a wooden spoon to a smooth batter, adding the rest of the milk
gradually to keep the mixture smooth and of a creamy consistency.
Have ready a hot girdle greased with lard (or a piece of suet on the end
of a fork). Drop about a dessert or tablespoonful of the mixture on to
the girdle from the tip of the spoon. When bubbles rise on the surface of
the scones and burst, turn them over with a palette knife and brown the
other side. Place on a clean tea-cloth and cover over with another; leave
to cool.
6
a
< "SMALL CAKES AND BUNS
FELIS MERE a 2 ar es
GENERAL HINTS ON CAKE MAKING
1. To clean Fruit. Place in a colander and wash thoroughly under the
cold water tap. Drain, then spread on a baking sheet, remove stalks, etc.,
and leave to dry in a warm place.
2. When peel is not available add a mixture of grated orange and lemon
rind or marmalade.
3. When the size of the tin quoted in the recipe is not available and a
larger size is used, the baking period should be reduced and vice versa.
4. Test Cakes before removing from the oven. To do this, note whether
the cake has shrunk from the sides of the tin, press the centre lightly with
the fingers, when it should feel firm.
5. Leave in the tin until partly cold before turning out on to a cake rack.
To line a Cake Tin
The best paper to use for the purpose is uncrushed greaseproof.
Put the tin on the paper and draw round it, then cut just inside the pencil
ring to allow for the thickness of the tin.
Next cut a strip long enough to go round the inside with an overlap of
an inch or so, and two or three inches wider than the depth. Turn a strip
up about an inch wide and snip it to the fold with scissors. Put this in the
greased tin first, then the round, and brush with melted lard.
ne CR OE NR) a ee. SORE SEE Es
ECONOMICAL SHORTBREAD
✪ Economical Shortbread
Page 2 · 3 recipe records on this page
Presented as published in 1950. 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
A modernized reading is not available for this page yet. You are seeing the original text.
malt extract in the liquid. Sieve flour and salt, stir in sugar and fruit, add
the warmed ingredients. Beat well. Put the mixture into the tin and bake
for 1 hour.
Regulo Mark 5 380° Fahr. Middle shelf
BY :
&
‘
SCONES
PY SSO NTS SEP ;
SCONES
1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 11/2 ozs.
Margarine. 2 ozs. Fruit (optional). 1 tablespoonful Sugar (optional).
V4 pint Milk.
Prepare the mixture by Method 1 (see page 4) and mix to a light dough
with a fork. Turn on to a floured board, knead lightly until smooth, turn
over and roll out until the dough is just under half-inch thick. Cut into
rounds and place on a greased baking sheet. Press the trimmings together
with the fingers, and repeat the rolling and cutting. Bake for 12-15 mins.
Regulo Mark 7 420° Fahr. Second shelf
aq ON i A . 2) Se SS PS a
GIRDLE SCONES
Ingredients as for Scones (above)
To Test the Heat of the Girdle
Sprinkle a little dry flour on it. It should become golden brown in a
minute or so. If it turns very dark quickly, it is too hot. If the girdle is
heated over gas, a thin asbestos sheet over the flame will spread the heat
more evenly. The hot-plates of an electric stove make a good substitute
for a girdle. (A thick iron frying-pan may also be used but does not give
such good results.)
Prepare the mixture by Method | (see page 4), divide dough in half. Roll
each portion into a 5-inch round and cut into 6 or 8 triangles. Cook on a
floured girdle or electric hot-plate for about 4 mins. each side. Turn the
scones on to each edge in turn, cooking for about 2 mins.
are * TR Lead “4 2 be ee ee
DROP SCONES
V2 Ib. McDougall’s Self-raising Flour. 3 ozs. Granulated Sugar. Pinch
of Salt. 2 Eggs. Just under 1/2 pint Milk or Buttermilk.
Mix the sieved flour, sugar and salt together. Whisk the eggs and add half
the milk. Make a well in the centre of the flour, add the eggs and milk and
stir with a wooden spoon to a smooth batter, adding the rest of the milk
gradually to keep the mixture smooth and of a creamy consistency.
Have ready a hot girdle greased with lard (or a piece of suet on the end
of a fork). Drop about a dessert or tablespoonful of the mixture on to
the girdle from the tip of the spoon. When bubbles rise on the surface of
the scones and burst, turn them over with a palette knife and brown the
other side. Place on a clean tea-cloth and cover over with another; leave
to cool.
6
a
< "SMALL CAKES AND BUNS
FELIS MERE a 2 ar es
GENERAL HINTS ON CAKE MAKING
1. To clean Fruit. Place in a colander and wash thoroughly under the
cold water tap. Drain, then spread on a baking sheet, remove stalks, etc.,
and leave to dry in a warm place.
2. When peel is not available add a mixture of grated orange and lemon
rind or marmalade.
3. When the size of the tin quoted in the recipe is not available and a
larger size is used, the baking period should be reduced and vice versa.
4. Test Cakes before removing from the oven. To do this, note whether
the cake has shrunk from the sides of the tin, press the centre lightly with
the fingers, when it should feel firm.
5. Leave in the tin until partly cold before turning out on to a cake rack.
To line a Cake Tin
The best paper to use for the purpose is uncrushed greaseproof.
Put the tin on the paper and draw round it, then cut just inside the pencil
ring to allow for the thickness of the tin.
Next cut a strip long enough to go round the inside with an overlap of
an inch or so, and two or three inches wider than the depth. Turn a strip
up about an inch wide and snip it to the fold with scissors. Put this in the
greased tin first, then the round, and brush with melted lard.
ne CR OE NR) a ee. SORE SEE Es
ECONOMICAL SHORTBREAD