Put 2^ handfuls of fine oatmeal in a bowl, with a teaspoon sugar
and a little salt. Pour over this J pint of boiling water in which 1 oz.
of butter or dripping✪ Oat Cakes (2) has been melted. Mix well with a spoon, then
turn out on board and knead with the hands into a round. Take the
rolling pin and roll out very thin, taking care tb dust the pin well
with meal to keep it from sticking. Nick nicely round edges with
finger and thumb. Cut in four. Have the girdle nice and hot, bring
it to the edge of the board, and slip the cakes on to it. Fire on cne
side until edges begin to curl up, then toast the other side in front
of the fire. An hour or two in a moderately hot oven makes them
nice and dry and crisp.
Prepared Flour (Self-Raising:).
Put half-a-stone of flour into a basin ; mix with the flour IJ oz.
carbonate of soda, and exactly the same weight of cream of tartar.
Add also 3 teaspoonfuls of fine salt, and 1 tablespoon fine sugar. Mix,
and pass through wire sieve, or very carefully with the hand. Will
keep good in a covered crock for weeks. In winter, when the butter-
milk is not so acid, 2 oz. cream of tartar will be required for 1^ oz. of
soda. For 4 teacupfuls of this prepared flour, add 1 breakfastcup of
butter-milk ; a dessertspoon of butter rubbed into the flour is a great
improvement.
. Prepared Flour for Scones.
4 lb. Flour, 2 oz. Cream of Tartar, 1 oz. Bi-carbonate of Soda.
Rub the tartar and soda in a mortar till very fine; put through
a wire sieve along with the flour.
Sally Lunns.
1 lb. Flour, 2 oz. Butter, i oz. German Yeast (good weight), between i and i
pint. Lukewarm Milk, 1 Egg, 1 teaspoon Castor Sugar, ^ teaspoon Salt.
Melt the butter in a pan, add part of the milk and yeast. Mix
sugar, salt, and flour, and pour the butter, yeast, and milk into the
middle of it, adding the rest of milk and egg well beaten. Knead well
into a light dough. Warm and grease two or three round tins and
place the dough in them, cover with a cloth, and let then rise in a
warm place for 1 hour. Bake in a quick oven for half-an-hour (more
or less).
Scones (1).
1 lb. Flour, 2 oz Butter, 2 oz Sugar, i oz. Cream of Tartar, i oz. Bi-oar-
bonate of Soda, i pint sweet or Butter-milk.
Rub butter and flour together ; then add sugar and cream of
tartar. Dissolve the soda in the milk (cold), and mix all together in
a basin to a stiff dough. Roll it out, about an inch thick, and bake
in a moderate oven (when cut into the needed size) about 16 minutes ;
or on a girdle, and serve hot. When required for breakfast, the sugar
TRIED FAVOURITES COOKERY BOOK. U9
is often omitted. Care should be taken to roll them on the slab as
little as possible.
Scones (2). . ^ , 4.
1 lb of prepared Flour, 1 teaspoon Sugar, piece of Butter sjze of walnut,
small pinch of Table Salt, as much Milk as will make a nice consistency.
Have the girdle very warm and thoroughly clean before starting,
as it greatly depends on the firing. Put flour into a basin with sugar ;
rub butter in till it is quite powdered with the flour ; add salt, and
with a knife mix the milk, as this makes the scones lighter.
Scones (3).
1 lb Flour, 2 oz. Butter, i oz. Sugar✪ Scones (1), 1 teaspoonful Carbonate of Soda, li
teaspoonfuls Cream of Tartar, a little Salt, and sufficient sweet Milk to
make into dough, not too stiff.
Follow the directions given above.
Scones (4). ✪ English Scones
Page 140 · 6 recipe records on this page
Presented as published in 1909. 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
Put 2^ handfuls of fine oatmeal in a bowl, with a teaspoon sugar and a little salt. Pour over this J pint of boiling water in which 1 oz. of butter or dripping has been melted. Mix well with a spoon, then turn out on board and knead with the hands into a round. Take the rolling pin and roll out very thin, taking care to dust the pin well with meal to keep it from sticking. Nick nicely round edges with finger and thumb. Cut in four. Have the girdle nice and hot, bring it to the edge of the board, and slip the cakes on to it. Fire on one side until edges begin to curl up, then toast the other side in front of the fire. An hour or two in a moderately hot oven makes them nice and dry and crisp.
Prepared Flour (Self-Raising:).
Put half-a-stone of flour into a basin ; mix with the flour IJ oz. carbonate of soda, and exactly the same weight of cream of tartar. Add also 3 teaspoonfuls of fine salt, and 1 tablespoon fine sugar. Mix, and pass through wire sieve, or very carefully with the hand. Will keep good in a covered crock for weeks. In winter, when the buttermilk is not so acid, 2 oz. cream of tartar will be required for 1^ oz. of soda. For 4 teacupfuls of this prepared flour, add 1 breakfastcup of butter-milk ; a dessertspoon of butter rubbed into the flour is a great improvement.
. Prepared Flour for Scones.
4 lb. Flour, 2 oz. Cream of Tartar, 1 oz. Bi-carbonate of Soda.
Rub the tartar and soda in a mortar till very fine; put through a wire sieve along with the flour.
Sally Lunns.
1 lb. Flour, 2 oz. Butter, i oz. German Yeast (good weight), between i and i pint. Lukewarm Milk, 1 Egg, 1 teaspoon Castor Sugar, ^ teaspoon Salt.
Melt the butter in a pan, add part of the milk and yeast. Mix sugar, salt, and flour, and pour the butter, yeast, and milk into the middle of it, adding the rest of milk and egg well beaten. Knead well into a light dough. Warm and grease two or three round tins and place the dough in them, cover with a cloth, and let them rise in a warm place for 1 hour. Bake in a quick oven for half-an-hour (more or less).
Scones (1).
1 lb. Flour, 2 oz Butter, 2 oz Sugar, i oz. Cream of Tartar, i oz. Bi-oarbonate of Soda, i pint sweet or Butter-milk.
Rub butter and flour together ; then add sugar and cream of tartar. Dissolve the soda in the milk (cold), and mix all together in a basin to a stiff dough. Roll it out, about an inch thick, and bake in a moderate oven (when cut into the needed size) about 16 minutes ; or on a girdle, and serve hot. When required for breakfast, the sugar
is often omitted. Care should be taken to roll them on the slab as little as possible.
Scones (2). . ^ , 4.
1 lb of prepared Flour, 1 teaspoon Sugar, piece of Butter sjze of walnut, small pinch of Table Salt, as much Milk as will make a nice consistency. Have the girdle very warm and thoroughly clean before starting, as it greatly depends on the firing. Put flour into a basin with sugar ; rub butter in till it is quite powdered with the flour ; add salt, and with a knife mix the milk, as this makes the scones lighter.
Scones (3).
1 lb Flour, 2 oz. Butter, i oz. Sugar, 1 teaspoonful Carbonate of Soda, li teaspoonfuls Cream of Tartar, a little Salt, and sufficient sweet Milk to make into dough, not too stiff.
Follow the directions given above.
Scones (4).
Records on this page
Oat Cakes (2)Scones (1)Sally LunnsScones (3)English SconesScones (4)