Scones

Ingredients

• 1 lb. flour
• 2 oz. castor sugar (if liked)
• 2 oz. butter, or clarified dripping, or lard
• ½ oz. cream of tartar
• 1 tablespoonful baking powder
• 1 pint milk (about)
• ½ teaspoonful salt, or to taste

Method

1. 1

   Mix the flour and salt together, rub the butter in; mix the sugar and cream of tartar on a plate, and add it to the flour.

2. 2

   Dissolve the soda in the milk; add it to the flour, making it into a rather moist paste, then form it into a round about 1 inch thick, flatten with the palm of the hand; cut slightly across each way with a knife, but not quite through.

3. 3

   Place them on a greased baking-sheet, and bake about ½ hour.

4. 4

   When nearly done, brush them over with sugar and milk beaten together.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 12. The excerpt below is the record exactly as published.

SCONES. Ingredients : — 1 lb. flour. 2 oz. castor sugar (if liked). 2 oz. butter, or clarified dripping, or lard, f | oz. cream of tartar. „ bi-carbonate of soda or 1 tablespoonful baking powder i pint milk (about) £ teaspoonful salt, or to taste. Method : — Mix the flour and salt together, rub the butter in ; mix the sugar and cream of tartar on a plate, and add it to the flour. Dissolve the soda in the milk ; add it to the flour, making it into a rather moist paste, then form it into a round about 1 inch thick, flatten with the palm of the hand ; cut slightly across each way with a knife, but not quite through. Place them on a greased baking-sheet, and bake about h hour. When nearly done, brush them over with sugar and milk beaten together. N.B. — The soda and cream of tartar must be quite fresh. POTATO SOUP. Ingredients : — 2 lbs. potatoes (parboiled). 2 leeks or onions. 2 oz. butter or clarified dripping. 2 qts. water. 1 pint milk. 3 tablespoonfuls of semolina, or hominy, or sago. Salt and pepper to taste. Method .-—Put the water into a saucepan to boil. Cut the vegetables into very small pieces (if leeks are used, cut the green tops off, and peel, wash and slice them, but they do not need parboiling, as they are not so strong as the onions), and put them into the boding water with the butter, salt, and pepper, simmer gently about 1 hour, or until the vegetables are quite soft. Then rub the soup through a sieve or colander with a wooden spoon, pour it back into the saucepan, add the milk and thickening, and let it boil about 15 minutes, stirring frequently, and serve hot. ° 32 NH5.— (1) Semolina or hominy makes the soup much more nourishing than sago or tapioca. Oatmeal makes it still more so, and should be used frequently in vegetable soups. (2) A strip of celery or seeds greatly improves the flavour. BREAD WITH YEAST. Ingredients : — 31 lbs. flour. If pints tepid water (i.e., -J- boiling § cold). 1 heaped teaspoonful salt, or to taste.

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