Scones. — No. 1. Take half a pound of flour, half a tea-
spoonful of sugar, half a teaspoonful of bicarbonate of
soda, one-quarter of an ounce of cream of tartar, and a
pinch of salt. Mix these thoroughly, taking care there are
no lumps in the soda or tartar. Add half an ounce of butter ;
rub it well into the flour ; make a hole in the centre, and
pour in a gill of sour milk✪ Scones No. 1 (butter-milk slightly sour is
preferable). Mix quickly and lightly but do not knead it.
Place the dough on a floured board, roll out to a quarter of
an inch thick, cut into small rounds, and place on a hot
griddle, when they should begin to rise at once. Turn them
once or twice, and draw back to a cooler part of the griddle
when nearly done. Ten minutes is sufficient time.
No. 2. Put a pound of dry flour into a basin, and add
to it one heaped tablespoonful of cream of tartar, half a
teaspoonful of carbonate of soda, free from all lumps, and a
large pinch of salt. Then mix all well together, and with
a knife stir in by degrees enough butter-milk to make a
soft but✪ Scones No. 2 not too wet dough. Turn this out on the baking-
board ; take a third of the dough, and roll it out on the
board, which must be previously well-floured to about half an
inch in thickness, cut into four pieces, and bake on a hot
griddle, turning the cakes when risen and of a pale brown
colour on the one side. They must be baked moderately
quickly, but on neither a slow nor a fierce fire. They should
rise to fully double their thickness.
Schlirze-Bendel {German). — Take half a pound of sugar,
four eggs, a good-sized piece of butter, some rose water (or
rum), and as much flour as will make a paste✪ Schlirze-Bendel (German). Roll out
rather thin, and cut into long, narrow strips, and shape
into knots or bows. Fry in plenty of hot fat, after which,
roll in sugar and powdered cinnamon.
Shortbread. — Take three-quarters of a pound of flour, a
quarter of a pound of ground rice, half a pound of butter,
a quarter of a pound of sugar, and a pinch of salt✪ Shortbread. Rub
the butter and flour well together, then add the sugar, salt,
and rice. Knead it thoroughly with the hand, and cut it
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THE housewife's REFEREE
into cakes. Bake in a slow oven for about twenty minutes ;
but of course when it is done must be judged by the heat of
the oven and appearance of the cakes.
Shortbread) Scotch. — Put two pounds of butter in some
warm place overnight where it will become gradually soft
without melting. Take two quarterns of flour and mix
with half a pound of castor sugar ; add these to the butter,
and knead the whole till it appears like a dough ; then
add a tablespoonful or two of yeast✪ Shortbread (Scotch). Again knead it, and
roll it into cakes the proper size and thickness. Ornament
the edges with comfits, having previously pricked the cakes
with a fork.
Silver Cakes. — One and a half cupful of butter, three
of sugar, one and a half pint of pastry and sifted flour, the
whites of fourteen eggs, a teaspoonful of soda, and two of
cream of tartar✪ Silver Cakes. Flavour with almonds.
Page 157 · 8 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scones. — No. 1. Take half a pound of flour, half a teaspoonful of sugar, half a teaspoonful of bicarbonate of soda, one-quarter of an ounce of cream of tartar, and a pinch of salt. Mix these thoroughly, taking care there are no lumps in the soda or tartar. Add half an ounce of butter ; rub it well into the flour ; make a hole in the centre, and pour in a gill of sour milk (butter-milk slightly sour is preferable). Mix quickly and lightly but do not knead it. Place the dough on a floured board, roll out to a quarter of an inch thick, cut into small rounds, and place on a hot griddle, when they should begin to rise at once. Turn them once or twice, and draw back to a cooler part of the griddle when nearly done. Ten minutes is sufficient time.
No. 2. Put a pound of dry flour into a basin, and add to it one heaped tablespoonful of cream of tartar, half a teaspoonful of carbonate of soda, free from all lumps, and a large pinch of salt. Then mix all well together, and with a knife stir in by degrees enough butter-milk to make a soft but not too wet dough. Turn this out on the bakingboard ; take a third of the dough, and roll it out on the board, which must be previously well-floured to about half an inch in thickness, cut into four pieces, and bake on a hot griddle, turning the cakes when risen and of a pale brown colour on the one side. They must be baked moderately quickly, but on neither a slow nor a fierce fire. They should rise to fully double their thickness.
Schlirze-Bendel (German). — Take half a pound of sugar, four eggs, a good-sized piece of butter, some rose water (or rum), and as much flour as will make a paste. Roll out rather thin, and cut into long, narrow strips, and shape into knots or bows. Fry in plenty of hot fat, after which, roll in sugar and powdered cinnamon.
Shortbread. — Take three-quarters of a pound of flour, a quarter of a pound of ground rice, half a pound of butter, a quarter of a pound of sugar, and a pinch of salt. Rub the butter and flour well together, then add the sugar, salt, and rice. Knead it thoroughly with the hand, and cut it
THE housewife's REFEREE
into cakes. Bake in a slow oven for about twenty minutes ; but of course when it is done must be judged by the heat of the oven and appearance of the cakes.
Shortbread, Scotch. — Put two pounds of butter in some warm place overnight where it will become gradually soft without melting. Take two quarterns of flour and mix with half a pound of castor sugar ; add these to the butter, and knead the whole till it appears like a dough ; then add a tablespoonful or two of yeast. Again knead it, and roll it into cakes the proper size and thickness. Ornament the edges with comfits, having previously pricked the cakes with a fork.
Silver Cakes. — One and a half cupful of butter, three of sugar, one and a half pint of pastry and sifted flour, the whites of fourteen eggs, a teaspoonful of soda, and two of cream of tartar. Flavour with almonds.
Records on this page
Scones No. 1Sponge Cake No. 1Scones No. 2Schlirze-Bendel (German)ShortbreadSponge Cake No. 2Shortbread (Scotch)Silver Cakes