Be-Ro home recipes

Mix the Flour and Salt in a basin, and rub in the Lard with the finger tips. Mix in the Sugar and Currants. Then stir in with a knife the beaten Egg and sufficient Milk to make a soft dough. (Handle lightly, do not over-knead.) Roll out to thickness of about half an inch, and cut in rounds with a scone cutter (24-inch cutter should make 14 Scones). Place on a greased baking sheet, and brush over tops with beaten Egg. BAKE IN A HOT OVEN (425°-450° F.) about 10 minutes. BE-RO Plain Scones 8-ozs. BE-RO FLOUR. MILK (to make a soft Half Teaspoonful SALT. dough). 1½-ozs. LARD. Make the same way as the Rich Scones, without the Sugar, Currants, and Egg. Brush over tops with Milk. BE-RO Victoria Scones 8-ozs. BE-RO FLOUR. ~ One EGG (Beat, and put Half Teaspoonful SALT. aside a tablespoonful 2-ozs. LARD. for the tops). 2-ozs. SUGAR. MILK (to make a soft 8 Glacé CHERRIES. dough). Mix the Flour and Salt in a basin, and rub in the Lard with the finger tips. Mix in the Sugar, and stir in with a knife the beaten Egg and Milk, making a soft dough. Turn on to a floured board and divide into four portions. Roll into rounds about half-an-inch thick, and place on a greased baking sheet. Make deep right-angle cuts across the tops with a knife, almost into quarters. Brush over with beaten Egg, and place half a Cherry in the centre of each quarter. BAKE IN A HOT OVEN (425°-450° F.) about 15 minutes. BE-RO Brown Scones 6-ozs. BE-RO FLOUR. 1$-ozs. LARD. 2-ozs. WHOLEMEAL. MILK or WATER. Half Teaspoonful SALT. : Mix Fiour, Wholemeal and Salt in a basin. Rub in the Lard. Add Milk to make a soft dough. Handle lightly and roll out to thickness of about half an-inch. Cut as desired—rounds or triangles—and bake on a greased baking sheet in a HOT OVEN (425°-450° F.) 10 to 15 minutes. These Scones may be varied by using Oatmeal or Ryemeal, instead of Wholemeal. 1-lb, BE-RO FLOUR. 2-ozs. LARD. One Teaspoonful Salt. Half Pint of MILK. Mix Flour and Salt in a basin; rub in the Lard. Make into dough with the Milk (a little over a half-pint may be necessary). Cut into two portions. Roll out to about an inch thick, and place on a greased baking sheet. Bake in a MODERATELY HOT OVEN (375°-425° F.) about 30 minutes. Scones Baked on a Girdle Dropped Scones 4-ozs. BE-RO FLOUR, One EGG, beaten with Quarter Teaspoonful SALT. Three Tablespoonfuls ½-oz. MARGARINE. MILK, 2-ozs. SUGAR. Six drops LEMON ESSENCE. Mix Flour and Salt in a basin, rub in the Margarine. Mix in Sugar, then the beaten Egg and Milk, making a smooth batter. Add Flavouring. This makes 12 Scones. Bake 2 or 3 at a time by dropping a level tablespoonful for each scone on to a fairly HOT and WELL-GREASED GIRDLE (a solid iron oven shelf will do). Bake quickly, over a fire, gas ring, or hot spot. When brown underneath turn and cook other side. Cool on a wire tray. Eat buttered. Girdle Scones 1-lb. BE-RO FLOUR. 2-ozs. SUGAR. Half Teaspoonful SALT. One EGG, beaten with 2-ozs. LARD. Half Pint of MILK. Mix Flour and Salt and rub in the Lard. Mix in the Sugar and the Egg and Milk quickly with a wooden spoon until Flour is absorbed (no longer). Empty on to a well-floured baking board, and make into four round balls. (Do not knead, as the less handling the dough gets the better the scones.) Roll out to quarter-inch thickness, and cut into four. Bake on a moderately-hot GIRDLE. When brown on one side, turn. . AS HOT CROSS BUNS THESE ARE DELICIOUS HEATED-UP FOR BREAKFAST. 1-lb, BE-RO FLOUR. 3-ozs. CURRANTS. One Teaspoonful SALT. 2-ozs. CUT PEEL. One Teaspoonful MIXED One EGG (Beat, and put SPICE, aside a tablespoonful 2-ozs, LARD. for tops). 3-ozs, SUGAR. WATER (half a pint).