Little Dinner Loaves

Ingredients

• 2 0z. Brown & Polson’s Paisley flour
• 1 1b. Ordinary Flour
• I pint Sweet Milk
• A small tea-spoonful of Salt
• A small tea-spoonful of Sugar

Method

1. 1

   Butter 1144 dozen small baking tins.

2. 2

   Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a bowl, dry.

3. 3

   Add the milk gradually, stirring with a wooden spoon till you have a very thin dough or batter.

4. 4

   Pour at once into the prepared tins, filling them only half full, and put at once into a hot oven.

5. 5

   Remove when well browned, which will take about ten or fifteen minutes.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 1. The excerpt below is the record exactly as published.

little dinner loaves require a very quick oven. Buns and small cakes require a rather quick oven. Large cakes require not quite so quick an oven, in order that they may be well baked in the centre without being overdone on the outside. Solid cakes, such as seed, pound, etc., require a: rather, quick-oyen: If. the oven is too slow, the fruit will sink to the bottom, and the cake will be very heavy. 7 Hints on Baking. BAKING (Continued). Sponge cakes must have a moderately hot oven. If too hot they will rise quickly and fall again. To prevent a cake from being burned on the bottom, place it.on a barred oven shelf instead of an ordinary close one. If you ~ have not a barred shelf, raise the tin up from the shelf by placing a flat tin or brick under it, which will have the same effect. In order to ascertain if a cake is sufficiently baked, insert a fine skewer or knitting needle into the centre.of it. If it comes out quite clean, the cake is ready, but if any dough is sticking to it, or if the needle is the least damp, put ihe cake back ainto: the ovens at oncesgalt the cake gets brown on the top _ before being ready throughout, cover it with a well-buttered paper. Cakes should be left for a few minuteaaa the tin before being turned out. Then they should be put to cool on a wire tray. Cakes should be kept in air-tight tins and in a cool place. Pastry requires a very hot oven, in order that the starch cells may burst and absorb the fat before it gets time to run out. If the oven is too slow, the pastry will be heavy and sodden. The following tests may be found useful for finding the heat of the oven :—. 1. If a sheet of writing paper burns when- ever it is put in, the oven is too hot. 2. If the paper becomes dark brown, it is suitable for pastry, scones, muffins, little dinner loaves, etc. 3. If light brown, it does for buns and small cakes, pies and tarts. 4. If dark yellow, for cakes. 5. If light yellow, for biscuits, puddings, ete, | = & 8 Milk Bread and Scones. No. 1—SCOTCH BREAKFAST SCONES. 2 oz. Brown & Polson’s Paisley Flour. 1 lb. Ordinary Flour. About a breakfast-cupful of Sweet Milk (% pint). A small tea-spoonful of Salt. Mix the Paisley Flour, ordinary flour, 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 what is necessary. Roll out flat on a floured board till about half-an-inch thick, and cut into circles or three-cornered pieces. Put at once into a hot oven or on to the gricdle 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. No. 2.-WHEATEN MEAL SCONES. 14 oz. Brown & Polson’s Paisley Flour. woz Butter. 2 oz. Ordinary Flour, 4 oz. Castor Sugar. 4 0z. Wheaten Meal. ¥Y, tea-spoonful Salt. About 1 gill Sweet Milk. Measure out the ingredients. Mix the dry ingredients together thoroughly. Rub the butter lightly in amongst them. Make into a soft dough with the milk. Turn on to a floured oven shelf, form into a round shape with the hands, rub over with flour, cut down the centre and across with a knife, but do not separate the pieces. Bake in a hot oven for ten or twelve minutes. Cool on a wire tray. These Scones may be made entirely with Wheaten Meal, in which case 14% oz. ‘‘ pete Flour” and 6 oz. Wheaten Meal should be used. No. 3.—HOT MUFFINS. FOR AFTERNOON TEA. 2 0z. Brown & Polson’s Paisley Flour, 1 lb. Ordinary Flour. ¥% pint Sweet Milk, 1 oz. Lard. A small tea-spoonful of Salt. A small tea-spoonful of Sugar. Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a bowl, dry. Rub in the lard, cold. 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. With a circular cutter about two to two-and-a-half inches in diameter, cut out small circles. Put these at once into a hot oven, or on to the griddle or hot plate, sprinkled with flour. They should be ready in five to ten minutes. Cut them open when hot. butter _ them and serve at once; or better, allow them to cool on a wire tray, cut them open, toast the insides, butter, and serve at once in a folded napkin, very hot. : Norge.—In a very hot oven these muffins will be baked in two to five minutes, and they will rise all the better with the extra heat, 9 Milk Bread and Scones. No. 4.-—LITTLE DINNER LOAVES. (VERY DIGESTIBLE.) 2 0z. Brown & Polson’s Paisley flour, 1 1b. Ordinary Flour. I pint Sweet Milk

Cook this with the app: pantry check, scaling, and the assistant.