Simple recipes

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 filled 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. Nors.—Unlike fermented bread (bakers’ bread), ‘“‘ Raisley ” bread and scones are best when new. Fermented bread is seldom free from acid. “‘ Raisley ”? 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, Ltd., Paisley, or from the local grocer. Page 24 Scones and Rolls Scotch Breakfast Scones 12 Scones. Time 10 to 15 mins. 2 0z. Brown & Polson’s “ Raisley.” 1 lb. Flour. A small tea-spoonful of Salt. About a breakfast-cupful of Milk (4 pint). Measure out the ingredients. Mix the flour, “ Raisley,” and salt well together in a bowl, dry. 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, and cut into circles or threecornered pieces. Put at once into a hot oven or on to the griddle or hot plate sprinkled with flour. The hotter the oven the better will these scones be raised. In a quick oven they will be ready in three to five minutes. Cool on a wire tray. Milk Bread Twists 12 Twists. Time 20 mins. 23 oz. Brown & Polson’s “ Raisley.”! 1 Ib. Flour. A small tea-spoonful of Salt. 1 oz. of Butter. 1 Egg. A small tea-spoonful of Castor Sugar. 4 pint Milk. Measure out the ingredients. Mix the flour, “ Raisley,”” and salt well together in a bowl, dry. Rub in the butter. 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 ig necessary. Roll out flat on a floured board till about one-half to threequarters of an inch thick. Cut into strips about threequarters of an inch wide, and roll these strips into round ropes. Twist these now into knots, plaits, horse-shoes, etc., brush over with milk, place on a 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 rise. Cool on a wire tray. Page 25 Paisley Rolls 8 to 12 Rolls. Time 20 to 30 mins. 14 oz. Brown & Polson’s “ Raisley.”’ 2 oz. Butter. 4 tea-spoonful Castor Sugar. 8 oz. Flour. Yolk of an Egg. 4 tea-spoonful Salt. 3 pint Milk. Measure out the ingredients. Rub the butter into the flour. Add the salt, sugar, and “ Raisley.” 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 1 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 a wire tray. London Buns 12 Buns. Time 20 to 30 mins. 2 oz. Brown & Polson’s ‘*‘ Patent ’’ Corn Flour. 1%6z. A as ** Raisley.” 4 oz. Flour. A pinch of Salt. 14 oz. Butter. 1 Egg. 14 oz. Castor Sugar. 1 table-spoonful Candied Peel. Milk to mix.