Mix well together, and let it stand in a warm place
for two or three hours. Divide into three parts, lay
one piece at a time on the pastry board well floured.
Roll and rub till it is no thicker than a crown piece ;
butter your baking-tin, lay each piece on it, and bake
in a quick oven.
Fruit Gingerbread Cake.
5 teacupsful flour ;
I „ treacle ;
I „ sugar ;
I „ melted butter ;
\ lb. raisins ;
\ lb. curants ;
\ lb. peel ;
\ lb. ginger ;
I teaspoonful coriander seed ;
1 tablespoonful caraway seed ;
2 tablespoonsful vinegar ;
I teaspoonful carbonate of soda.
Warm the treacle and butter, then mix with the other
GINGERBREAD. 445
ingredients, and bake in a mould in a slow oven for
an hour and a half.
Gingerbread Nuts.
The proportions are :
\ lb. butter ;
\ lb. coarse sugar ;
l\ lbs. treacle ;
\\ lbs. flour ;
\\ ozs. powdered ginger✪ Gingerbread Nuts.
Mix well together into a smooth paste. Cut into
discs about \\ inches in diameter, and bake on a
buttered tin.
Thick Gingerbread.
I lb. treacle ;
\ lb. butter ;
\ lb. raw sugar ;
Melt over the fire ; let it cool, then add
1 lb. flour ;
2 ozs. ground ginger ;
I oz. caraway seeds ;
\ lb. citron ;
A dessert-spoonful carbonate of soda ;
4 Gggs, well beaten✪ Thick Gingerbread.
To be baked in a moderately hot oven.
(The above recipe was given to a friend by Mrs. Joanna Baillie, )
446 SCONES.
Scones.
(Ross-shire.)
Flour, butter, milk, equal quantities✪ Scones, thoroughly
mixed, rolled thin, cut into rounds, and baked on a
girdle for fifteen to twenty minutes.
Scones.
(Sir Henry Thompson.)
2 lbs. whole meal flour ;
J- lb. fine flour ;
A pinch of salt ;
2 ozs. butter ;
Some Yeatman's yeast powder ;
Milk, or buttermilk ; or milk and water.
Mix and work together. Make into flat cakes. Bake
in a quick oven till the surface looks done, and let
them finish at a lower temperature in front of the
fire or on the girdle ; to be half an inch thick when
cooked.
Scones.
Cream scones may be made with either white or
brown flour. They must be baked on a girdle.
Heat half a pint of good cream, and when it comes
to the boil dredge in the flour, till you have a thickish
paste ; stir carefully all the time. Season with a little
salt. Turn the paste out on a floured board ; roll to
the thickness of a quarter of an inch ; cut with a cir-
cular cutter. The girdle must be heated meanwhile
over a clear red fire. Lay the scones on the girdle,
turn when done on one side, and bake the other.
SCONES. 447
Five minutes ought to do each side, as they are to be
limp, net crisp. Serve in a napkin, so folded as to
keep in the heat. Enough for four persons.
Crisp Brown Scones.
Use brown bread flour for these scones, which are
best when made with cream. In default of cream use
milk, and add a little butter to give richness. Season
with salt.✪ Crisp Brown Scones Warm the cream, and as it warms dredge
in the flour, and stir as if to make porridge. Keep
stirring till the mixture is a smooth paste. Roll out
on a floured board, cut into circles as is directed in
water scones, and bake on the girdle. These scones
are to be crisp ; the colour a rich brown, but they
must not be allowed to get dark by too great heat.
Plain Water Scones. ✪ Water Scones
Page 177 · 9 recipe records on this page
Presented as published in 1882. 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
Mix well together, and let it stand in a warm place for two or three hours. Divide into three parts, lay one piece at a time on the pastry board well floured. Roll and rub till it is no thicker than a crown piece ; butter your baking-tin, lay each piece on it, and bake in a quick oven.
Fruit Gingerbread Cake.
5 teacupsful flour ;
I „ treacle ;
I „ sugar ;
I „ melted butter ;
\ lb. raisins ;
\ lb. curants ;
\ lb. peel ;
\ lb. ginger ;
I teaspoonful coriander seed ;
1 tablespoonful caraway seed ;
2 tablespoonsful vinegar ;
I teaspoonful carbonate of soda.
Warm the treacle and butter, then mix with the other
GINGERBREAD. 445
ingredients, and bake in a mould in a slow oven for an hour and a half.
Gingerbread Nuts.
The proportions are : \ lb. butter ; \ lb. coarse sugar ; l\ lbs. treacle ; \\ lbs. flour ; \\ ozs. powdered ginger.
Mix well together into a smooth paste. Cut into discs about \\ inches in diameter, and bake on a buttered tin.
Thick Gingerbread.
I lb. treacle ; \ lb. butter ; \ lb. raw sugar ;
Melt over the fire ; let it cool, then add
1 lb. flour ;
2 ozs. ground ginger ; I oz. caraway seeds ; \ lb. citron ;
A dessert-spoonful carbonate of soda ; 4 Gggs, well beaten.
To be baked in a moderately hot oven.
(The above recipe was given to a friend by Mrs. Joanna Baillie, )
446 SCONES.
Scones.
(Ross-shire.)
Flour, butter, milk, equal quantities, thoroughly mixed, rolled thin, cut into rounds, and baked on a girdle for fifteen to twenty minutes.
Scones.
(Sir Henry Thompson.)
2 lbs. whole meal flour ;
J- lb. fine flour ;
A pinch of salt ;
2 ozs. butter ;
Some Yeatman's yeast powder ;
Milk, or buttermilk ; or milk and water.
Mix and work together. Make into flat cakes. Bake in a quick oven till the surface looks done, and let them finish at a lower temperature in front of the fire or on the girdle ; to be half an inch thick when cooked.
Scones.
Cream scones may be made with either white or brown flour. They must be baked on a girdle.
Heat half a pint of good cream, and when it comes to the boil dredge in the flour, till you have a thickish paste ; stir carefully all the time. Season with a little salt. Turn the paste out on a floured board ; roll to the thickness of a quarter of an inch ; cut with a circular cutter. The girdle must be heated meanwhile over a clear red fire. Lay the scones on the girdle, turn when done on one side, and bake the other.
SCONES. 447
Five minutes ought to do each side, as they are to be limp, net crisp. Serve in a napkin, so folded as to keep in the heat. Enough for four persons.
Crisp Brown Scones.
Use brown bread flour for these scones, which are best when made with cream. In default of cream use milk, and add a little butter to give richness. Season with salt. Warm the cream, and as it warms dredge in the flour, and stir as if to make porridge. Keep stirring till the mixture is a smooth paste. Roll out on a floured board, cut into circles as is directed in water scones, and bake on the girdle. These scones are to be crisp ; the colour a rich brown, but they must not be allowed to get dark by too great heat.
Plain Water Scones.
Records on this page
Queen's CakesGingerbread NutsFruit Gingerbread CakeThick GingerbreadSconesSconesCrisp Brown SconesWater SconesPlain Water Scones