Slim Cakes

Ingredients

• One pound of flour
• two well-beaten eggs
• loz. of butter
• half a teaspoonful of salt
• as much warm milk as will make it into a workable paste

Method

1. 1

   Knead the mixture well, let it stand for half an hour, roll out, cut into squares, dust with flour, and bake on a girdle or in the oven.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

half a teaspoonful of salt, a small teaspoonful of carbonate of soda, and half a teaspoonful of cream of tartar; mix these thoroughly with a pound of flour, and work it to a lithe dough with thi’ee- quarters to a pint of buttermilk. Now turn it out on to a well-floured board, bnead it for a few minutes, then form it into two rounds half-an-inch thick, cut it across and across into four, and bake on a well-floured and not too hot gii’dle. These scones can also be baked in an oven. Buttermilh Scones. — Mix into l|lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this l^oz. of butter, lard, or claritied dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk ; make this dough into four round cakes lin. thick, and either prick the tops with a fork, or cut each cake across into four, as you please, and bake for twenty minutes in a quick oven. Breakfast Bolls. — Mix together a full teaspoon- ful of baking powder, lib. of flour, and a small o 18 BRI2A.KFASTD AFTD LUNCH DISHES. teaspoonful of salt, mb 2oz. butter into it, mix it quickly with half-a-pint of butter, or skim, milk ; make them into little rolls, set them on a well- floured baking tin, and bake ten or fifteen minutes. When half-baked brush over with milk. Breakfast Bolls. — Two pounds of flour, ^Ib. of butter, 2oz. of lard, and a little sugar ; moisten well with four eggs well beaten up with sufficient milk to make it a nice dough, mix in three small tea- spoonfuls of baking powder, make it into cakes the size of a muffin, and bake in a quick oven for fifteen minutes. Turn them now and again, as they burn very easily. Si3lit, butter, and serve very hot. Slim Cakes. — One pound of flour, two well-beaten eggs, loz. of butter, half a teasjioonful of salt, and as much warm milk as will make it into a workable paste

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