Cookery book

Method.—The scones may be painted over with a little milk or beaten egg before being cooked, or for sweet scones 1 tablespoonful of milk and 1 tablespoonful of sugar may be mixed together and boiled and the scones painted with this when they are cooked, and then put back into the oven for 2 minutes for the glaze to set. Potato Scones Number 8. Time ro minutes. Shelves 2nd and 4th. 1 lb. cold potato. Salt. 6 ozs. flour. 2 teaspoonsful baking powder. - 2 ozs. butter. A little milk to moisten. Method.—Rub the potatoes through a wire sieve. Add the baking powder and salt to the flour, sift and rub in the butter. Mix flour, etc., with the potatoes. Moisten with a little milk, and knead into a firm paste. Roll out about 4 inch thick, and cut into rounds with a cutter. Cook on baking sheet in a hot oven or on the girdle. When cooked, split and butter and serve hot. Syrup Scones Number 8. Time 10-15 minutes. Shelf 3rd. $ Ib. flour. 4 teaspoonful bicarbonate of soda. 4 teaspoonful cream of tartar. 2 ozs. butter. Salt. } Milk and water to mix. + lb. golden syrup and treacle mixed. Method.—Melt the syrup, treacle and butter. Sift the dry ingredients. Add a little milk to the warm syrup and fat, to cool slightly. Mix all to a soft dough, adding more milk if required. Roll about ? inch thick in two rounds, cut in sections and bake. Soda Bread Number 9. Time ro minutes. Shelf 2nd. 3 Ib. flour. 4 teaspoonful salt. 1 level teaspoonful cream of 4 pint sour milk. tartar. 1 level teaspoonful soda. Method.—Sift together the dry ingredients. Mix to a very soft dough with sour milk. Knead lightly on a well-floured board and cut into two triangles about # inch thick. Bake at No. 9 for 10 minutes, or the soda bread may be cooked on a hot girdle. Note.—If sour milk is unobtainable, use double the quantity of cream of tartar. If buttermilk can be obtained, this is the best thing to use, and then the cream of tartar can be left out altogether. Wholemeal Baking Powder Bread Number 9. Time 12 minutes. Shelf 3rd. 2 ozs. white flour. 6 ozs. wholemeal flour. I oz. fat. 1 gill milk. 1 large heaped teaspoonful Pinch of salt. baking powder. Method.—Mix flour, salt, sugar, and baking powder, rub in the fat, mix to a soft paste with the milk, turn on to a floured board, and form into 8 rolls. Place ona floured baking sheet and bake for about 12 minutes in a moderate oven. This mixture may be baked in a tin, in which case it will require 45-50 minutes to cook. Yorkshire Tea Cakes (Sufficient for 2 in 6-inch cake tins.) Number 7. Time 15-20 minutes. Shelf 3rd. 12 ozs. flour. I oz. butter. Pinch of salt. ek egg. 4 oz. yeast. 14 gills milk. Teaspoonful castor sugar. Method.—Sift the flour with the salt intoa warm basin. Melt the butter in a stewpan, add the milk and warm it. Cream the yeast and sugar and pour on the milk and butter. Strain on to the flour. Add the beaten egg and mix well. Turn on to a floured board and divide into two. Half fill greased and floured tins with the dough. Stand ina warm place to rise for about an hour. Bake in a moderately hot oven. INDEX Introduction : How to use the Cooker . Suggested Menus to use the Oven fully Homely Measures . How to use the Oven How to Clean the Cooker SOUPS ; General Meat Stock Purées ‘Tomato Purge Green Pea Soup Lentil Soup Milk Soup Mutton Broth Vegetable and Barley Broth . : BIS? 3. Rules for cooking fish Boiled Fish : 2 Baked Fish Steamed Fish Grilled Fish Fritter Batter . Egg and Breadcrumb Coatings .- Baked Stuffed Cad: Smoked Haddock Baked Stuffed Herrings Kippers . : : Baked Mackerel ‘Tomatoes . Roes on Toast Soft Roes Fish Cakes Fish or Meat Mould Fish Pasty Fricassée of Fish Kedgeree Macaroni Fish Pie : Fish and Potato Scallops . and