Handbook of practical cookery

Slightly grease and heat twelve muffin rings, place them into a baking-pan, and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. NOTE. — A very delicious muffin may also be made after this recipe of equal parts of corn meal and wheat flour. Tibbie Shiel's or Girdle Scones.— One pound of flour, one tea-spoonful of carbonate of soda, one half tea- spoonful of cream of tartar, one half tea-spoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt ; place the soda and cream of tartar upon a plate, and make all smooth with the back of a tea-spoon. Mix this also with the flour, pour in the butter milk, and stir all thoroughly together. Flour a mixing-board, pour the batter out upon this, and, adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. Cut the dough in two pieces, and roll each piece out round and to about half an inch in thickness. Divide each round into four pieces, place them on a heated girdle, and bake them fifteen minutes, turning them once meantime. Serve cold with butter. Soda Scones.— One pound of flour, two ounces of butter, one ounce of sugar, one tea-spoonful of carbonate of soda, one half tea-spoonful of cream of tartar, three gills of butter milk, one half tea-spoonful of salt. Put the flour into a bowl, mix through it the salt, and then rub into it the butter. Put the soda and cream of tartar together upon a plate, and rub them free of lumps with the back of a spoon, after which mix them in with the flour and butter. Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing-board. Knead it with a little dry flour until stiff enough to roll out, when, cutting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking-tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little butter milk, Sprinkle them with the remaining sugar, and return them FOLDED ROLLS. 205 to the oven for one minute. Cool the scones upon a sieve or folded towel before serving. NOTE. — In using soda, care should be taken that the quantity given is not exceeded, and when a tea-spoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. Folded Rolls.— One pint of milk, two ounces of butter, two medium sized potatoes, one half tea-cupful of brewer's yeast, one table-spoonful of sugar, one tea-spoonful of salt, two pounds of flour. Bring the milk first to a tepid degree of heat, add to it the butter, and, when the butter has melted, pour all into a mixing-bowl, and add to these the potatoes, which must have been boiled and finely mashed. Mix in the salt and sugar, and thicken all with half of the flour. Cover the bowl with a cloth, and set it in a warm place to rise through the night.