The official handbook for the National Training School for Cookery

5. We add this to the mixture in the basin, and mix all well and smoothly together with a spoon. 6. We flour a board and turn the paste out on it. 7. We take a rolling pin, flour it, and roll out the paste as thin as possible. 8. We flour a tumbler and cut the paste into biscuits according to taste. 9. We grease a baking tin with dripping or butter, and place the biscuits on it. 10. We put the tin into the oven (the thermometer at the oven door should rise to 240°) to bake for twenty minutes. 11. After that time we turn the biscuits off the tin, and set them aside to cool ; they are then ready for serving. 4T4 National Training School for Cookery. SOONES. Average cost of " Scones " (about eight). i lb. of flour \ pint of milk 3 oz. of butter § oz. of cream of tartar . . . J oz. of carbonate of soda i oz. of sugar }■ Now we will show you how to make Scones. 1. We put one pound of flour into a basin and mix into it half an ounce of cream of tartar, a quarter of an ounce of carbonate of soda, and one ounce of sugar. 2. We take three ounces of butter, and rub it well into the flour with our hands. 3. We turn it out on to a floured board. 4. We mix it into a smooth paste with half a pint of milk. 5. We flour a rolling pin and roll it out to make sure that the butter is well mixed in the flour. 6. We flour the rolling pin and roll out the paste to a thin sheet, about one-third of an inch in thickness. 7. We take a knife, dip it in flour, and cut the paste into triangular pieces, each side about four inches long. 8. We flour a tin, put the scones on it, and bake them directly in the oven (the thermometer at the oven door should rise to 240°) for thirty to forty minutes. 9. When the scones are half done, we should brush them over with milk. N.B. — Scones should be served hot. Lesson on Making Short-Bread. SHORT-BREAD. Average cost of " Short-Bread? J lb. of flour 2 oz. of butter 1 oz. of castor sugar Time required, about half an hour. Now we will show you how to make Short-Bread. 1. We put two ounces of butter in a saucepan, and put it on the fire to melt and warm. 2. We put a quarter of a pound of flour into a basin with one ounce of castor (pounded lump) sugar, and the melted butter. 3. We mix these ingredients well together. 4. We flour a board and turn the paste out on it. 5. We flour our hands and knead the paste well. 6. We take a rolling pin, flour it, and roll out the paste to about one-third of an inch in thickness. 7. We flour a knife and cut the paste into oval shapes. 8. We grease a baking tin with dripping or butter. 9. We put the short-bread on the tin, and put it in the oven (the thermometer at the oven door should rise to 240°) to bake till a pale brown. We should then take out the tin and set the short-bread aside to cool ; it is then ready for serving. d. ok 4i 6 National Training School for Cookery. 1 lb. of self-raising flour 2 oz. of butter Milk Time required, about half an hour. Now we will show you how to make Milk Rolls, 1. We put one pound of self-raising flour into a basin and rub two ounces of butter into it with our hands. 2. We add sufficient milk to make it into a lithe firm dough,