Oven Scones

Ingredients

• 4 cupfuls flour
• 1 teaspoonful baking soda
• 5 tablespoonfuls Crisco
• 2 teaspoonfuls cream of tartar
• 1 tablespoonful sugar
• 1 egg
• ¥% teaspoonful salt
• Sweet milk

Method

1. 1

   Rub Crisco finely into flour, add sugar, salt, soda, and cream of tartar.

2. 2

   Beat egg, put half of it into cup, then with one-half and some sweet milk make other ingredients into soft dough.

3. 3

   Knead very little on floured baking board, divide into five pieces, make them smooth and roll out, not too thinly, cut them into four small cakes.

4. 4

   Lay them on a Criscoed tin, brush over with remaining egg and bake in hot oven ten minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

Oven Scones 4 cupfuls flour 1 teaspoonful baking soda 5 tablespoonfuls Crisco 2 teaspoonfuls cream of tartar 1 tablespoonful sugar 1 egg y% teaspoonful salt Sweet milk Rub Crisco finely into flour, add sugar, salt, soda, and cream of tar- tar. Beat egg, put half of it into cup, then with one-half and some sweet milk make other ingredients into soft dough> Knead very little on floured baking board, divide into five pieces, make them smooth and roll out, not too thinly, cut them into four small cakes. Lay them on a Criscoed tin, brush over with remaining egg and bake in hot oven ten minutes. A few currants or raisins may be added if liked. Sufficient for twenty small scones. 108 Breads, etc. Raised Doughnuts 1 cupful milk 1 cupful sugar \% yeast cake 1% cupful Crisco \% cupful lukewarm water 2 eggs 1% teaspoonfuls salt bs 1 teaspoonful grated nutmeg “‘lour Dissolve yeast cake in lukewarm water. Scald milk and cool, then add yeast, half teaspoonful of the salt and flour to make a drop batter. Set in a cosy place to rise. Cream Crisco with sugar, add eggs well beaten, remainder of salt and nutmeg, add to yeast mixture with enough flour to make stiff dough; let rise again. When risen, make into small balls and place in a Criscoed pan to rise. When light drop into plenty of hot Crisco and cook from four to five minutes until doughnuts are done. Drain on soft paper and dredge with powdered sugar. Sufficient for seventy doughnuts. Raisin and Buttermilk Bread 4 cupfuls flour 2 teaspoonfuls cream of tartar 5 tablespoonfuls Crisco 3 tablespoonfuls sugar 1 teaspoonful salt 2 eggs 1 teaspoonful soda Buttermilk to make soft dough 1 cupful sultana raisins Sift flour, salt, soda and cream of tartar into basin, rub in Crisco fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk to make soft dough. Make into smooth mound, roll out, divide into four pieces, lay on greased tin and bake in moderate oven twenty-five minutes. Sufficient to make four small loaves. Rich Doughnuts 1 cupful sugar 1% teaspoonfuls salt 5 tablespoonfuls Crisco 1 cupful milk 3 eggs 1 teaspoonful grated nutmeg 4 teaspoonfuls baking powder Flour to make soft dough From 4% to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds. Sufhcient for sixty-doughnuts. Rolled Oats Bread 2 cupfuls boiling water 2 teaspoonfuls salt 2 tablespoonfuls Crisco ¥Y% yeast cake 1 cupful rolled oats Y% cupful lukewarm water ¥% cupful molasses Flour Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour to make 109 Breads, ete. stiff dough; knead well, let rise, knead a very little, divide into two Cris- coed bread pans, let rise again and bake forty minutes in moderate oven. Sufficient for two small loaves. Rose Leaves 1 cupful sugar 1% teaspoonful salt 6 tablespoonfuls Crisco 1 teaspoonful rose extract 2 eggs 2 cupfuls flour Cream Crisco, adding sugar gradually, then stir in eggs well beaten; add salt, extract, and flour. The dough should be soft. Now chill dough, then roll very thin, using sugar instead of flour, to dust rolling-pin and board. Cut out with small fancy cutter. Place on tins greased with Crisco and bake in moderate oven eight or ten minutes or until slightly browned. Sufficient for fifty small cakes. Rye Muffins 1 cupful flour 2 teaspoonfuls baking powder 2 tablespoonfuls melted Crisco 1 egg 1 cupful ryemeal Y% teaspoonful salt 2 tablespoonfuls brown sugar 1 cupful milk Sift flour, meal, baking powder, and salt together. Beat egg and sugar together, then add them with milk and melted Crisco. Mix and divide into Criscoed gem pans and bake in moderate oven twelve minutes. Sufficient for twelve muffins. Savarin 1 yeast cake 2 cupfuls flour 4 tablespoonfuls sugar ¥% teaspoonful salt

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