Scotch Shortbread

Ingredients

• 2 cups bread flour
• 1 cup butter
• Yi cup light brown sugar
• A few grains of mace

Method

1. 1

   Work all together with a spoon, fork, or the fingertips, until thoroughly blended.

2. 2

   Line a shallow, round, or square pan with paper, and pat in the short-bread about an inch thick.

3. 3

   Bake in a moderate oven until delicately brown, about thirty minutes, and when half cool, mark in squares.

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.

cup of light brown sugar and two tablespoons of flour. Add a cup of nut meats chopped fine. Spread the mi.xture in a very thin layer on a well-greased tin and bake ten minutes, or until Ughtly browned. ased tin ^^M rowned. ^^M AND THEIR LOW COSTS 83 Maple Brown Bread 1^ cups rye meal 1 cup pure maple syrup W cups com meal 1 heaping tablespoon lyi cups graham flour shortening 1 level teaspoon salt 1 rounding tablespoon baking-powder Add hot water to make consistency of ordinary brown bread. Steam at least three hours. Oatmeal Bread Scald one cup of rolled oats with one and one- half cups of boiling water. Let stand until part- ly cool, then add : 1^ teaspoons salt 1 scant cup molasses 1 cup milk 1 yeast cake, dissolved in % cup warm water Add enough bread flour to mould. Mould and let rise over night. In the morning mould again, divide into three loaves; let rise until about doubled in size, and bake about forty-five min- utes in medium oven. Rye Bread 1 pint rye flour 1 teaspoon salt Yi pint com meal 2 teaspoons baking- Yn pint flour powder 1 tablespoon butter }i pint milk Sift rye flour, com meal, flour, sugar, and salt together, and powder. Rub in butter, add milk, and stir thoroughly. Bake in moderate oven forty-five minutes. 84 TRUE FOOD VALUES Scotch Scones Z cups rolled oats yi cup sugar 1 CHp wheat flour Y^ teaspoon salt % teaspoon saUralus Mix dry in a bowl, add two rounding table- spoons of drippings, or lard, or butter. These in- gredients must be thoroughly rubbed together for several moments until very fine. Add enough sour milk to make a dough sufficiently hard to roll. This should be thoroughly kneaded, rolled thin, and cut into desired shape with a sharp knife or cutter. Place on pan in a moderately quick oven and bake a nice brown. When cool, these should be fine and crisp. Gkaham Muffins 2 cups graham flour 1 cup w 1 cup while flour 2 tablesp 1 cup sour milk 1 leaspoo 1 egg If you use sweet milk, omit the soda and use two level teaspoons of baking powder. Cream Muffins Cream a half cup of butter with a fourth cup of sugar; add a beaten egg. Sift together. 2 eups fiour 3 teaspoons baking- 3 teaspoons baking powder •/i teaspoon sail Add these to the first mixture alternately with AND THEIR WW COSTS 85 three-fourths of a cup of milk. Stir in a cup of stewed, stoned prunes which have been cut in pieces. Bake in warm, buttered muffin pans. Rice Muffins Sift three cups of flour with four teaspoons of baking powder, one teaspoon of salt, and two- thirds of a cup of sugar. Add : 2 eggs, well beaten Yi cup melted shortening Yi cup cooked rice Ji cup currants Ij^ cups water Mix well and bake in hot, buttered mufFin pans. Scotch Shokt-brzad 2 cups bread flour Yi cup light brown 1 cup butter sugar A few grains of mace

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