The Ocklye cookery book

Six ounces of butter. One teaspoonful and a half of Six ounces of sugar. baking powder. Six ounces of currants. A gill of milk. Rub the butter into the flour, add the sugar, currants and baking powder. Beat up the eggs, add the milk to them, and stir it into the dry ingredients in a basin; mix well together. Put the mixture upon a greased baking sheet in small heaps, and bake in a quick oven for twenty minutes. SCONES Ingredients One teaspoonful of carbonate of Two breakfastcupfuls of flour. soda. One breakfastcupful of butter. One teaspoonful of cream of One teaspoonful of milk. tartar. A pinch of salt. Put the flour and salt into a basin, rub in the soda and cream of tartar very smoothly, mix lightly with the butter-milk; roll it out on a floured board, about threequarters of an inch thick, cut it into round cakes, and bake on a girdle. BREAKFAST SCONES Ingredients One pound of flour. One good tablespoonful of baking Two ounces of butter. powder. Half a pint of milk or cream. Salt. Rub the butter in the flour till it is as fine as the flour; add the baking powder and a pinch of salt; mix it into a light dough with about half a pint of milk, roll it out half an inch thick, and cut it into small rounds or diamond shapes. Bake in rather a quick oven for twenty minutes. If made with cream use a little less butter. Sour cream makes them lighter, but must be well sweetened. CREAM SCONES Ingredients A quarter of a pound of castor A quarter of a pound of butter. sugar. One pound of flour. Two teaspoonfuls of cream of One egg. tartar. ' One teaspoonful of carbonate of A gill of milk. soda. Rub the butter into the flour, add the castor sugar, cream of tartar, and carbonate of soda; mix into a light dough, with the well-beaten egg and about a gill of milk. Roll it out about half an inch thick, cut it into three-cornered pieces, or in small rounds, with a pastry cutter; brush them over with egg, and bake in a moderate oven for about ten minutes. If liked, a few sultanas or currants may be added when mixed. TEA SCONES Ingredients One pound of flour. Two teaspoonfuls of baking One ounce of butter. powder. Two ounces of lard. A little salt. One egg. Half a pint of buttermilk. Rub the butter and lard into the flour, add the baking powder and salt, beat up the egg, and add it with the buttermilk; mix it up into a light paste, roll it out about half an inch thick, cut it into half squares, and bake in a moderate oven for twenty minutes. SEED BISCUITS Ingredients A quarter of a pound of butter. A few caraway seeds. A quarter of a pound of flour. One tablespoonful of cream. Three ounces of castor sugar. Rub the butter, flour, and sugar together, then add the seeds and cream; work it into a stiff dough, roll it out thin, cut it into rounds with a cutter, and bake in a moderate oven. SEED CAKE Ingredients Half a pound of butter. Half an ounce of caraway seeds. Half a pound of castor sugar. One gill of milk. One pound of flour. One teaspoonful and a half of Four eggs. baking powder. Cream the butter and sugar together in a basin until it is quite white; add the eggs one at a time, beating each one in thoroughly; stir in half the flour as lightly as possible; pour in the milk and add the remainder of the flour; then add the seeds and baking powder; mix it all well together, put the mixture into a cake tin lined with buttered paper, and bake it in a moderate oven for two hours and a quarter. SHREWSBURY CAKES Ingredients One pound of flour. Two eggs. Half a pound of butter. A small tablespoonful of milk or Six ounces of sugar. cream.