COOKING HINT

Auckland Star, Volume LVIII, Issue 112, 14 May 1927, Page 24

COOKING HINT

ALL ABOUT SCONES,

LIGHT AND TOOTHSOME.

"My scones always turn out leathery or stodgy, and are, in fact, most uninteresting. I take < lie greatest care to mix tho ingredients thoroughly, cut them out carefullyj in fact, I never rush them through, and yet they are a failure. What is niv trouble?''

Such is the cry of a worried bride. Tho trouble lies, strange to say, in taking such great care. "Hustle," says the expert, should bo the keynote with .'•cones; and unless they arc lightly and quickly handled they will be a failure. They should not be mixed and mixed and pounded into shape. The dough must not be mixed to heavily, neither must it bo too thoroughly kneaded. Lightness of touch is an absolute essential to the success of scones. Scone Law. To every rounded breakfast cup (about 7oz) of self-raising dour, allow (same cup) half filled with milk, a quarter of a teaspoon of salt, and a rounded dessertspoon of lard or butter.. It is better to know the "law or proportions" so that you may be able to judge the amount if you need to make a small supply of scones or a large supply. The proportions given here make about ten fair-size scones. General Rules for Scones. (1) Sift Hour and salt, rub butter or lard into flour.

(2) Pour in almost all the milk (soma flour may not absorb all the milk). You know why—because of its quality. Mix well ic the basin with hand or a spoon cr knife.

(3) Dust paste-board with flour. Knead v»vy little, just till you have a tidy ball. Roll out (or even "pat" out with palm of hand) a bare half-inch thick. (4) Stamp or cut out. Place on cold, greased tray or hot floured tray. Brush over with milk. Bake quickly in a brisk oven 10, 11, or 12 minutes, according to size. For Fruit Scones. Add two dessertspoons sugar and two tablespoons of currants, sultanas, raisins (chop up if raisins, or even minced dates), Measure the "shortening" plentifully. You may need a little more milk for the extra Sugar and fruit. Boston Scones. lib self-raising Hour. 1 rounded tablespoon butter, i teaspoon salt. 1 egg. 1 cup (half-pint bare) of milk or milk and water. Method.—(l) Rub butter (lard.frU do) into the sifted flour and salt. (2) Make a hole in the centre of the flour, break in the egg (unbeaten); mix in a little of the flour to the egg; then mix to a lithe, soft dough with the milk. Stamp out half an inch thick. Brush over with milk. Bake briskly in a hot oven. N.B. —If you use a fire, put a shovelful of chips" in just before you begin to mix the scones. Tea Loaves. Jib self-raising flour. 1 beaten egg. 4 big tablespoons of milk. 2ozs of outter. 2 dessertspoons caster or soft sugar. Method.— (1) Sift flour, salt, sugar. Rub butter into flour with the fingertips. (2) Mix with the egg and milk, (o) lvnead well in the basin till all into a lump. (4) Dust pastry-board weli. Knead till a tiny ball. (5) Cut off onethird and cut this into four pieces. Cut the other two-tltirds into four pieces also. Knead all the pieces into balls :—that will bo four big balls and four small balls. Flatten them out a little with the palm c your hand; brush big ones with milk. (6) Stand the small ones on top and press a floured finger right through the small ball into the big one so as to join them together. (7) Brush the top balls with milk. (8) Bake briskly for S or 10 minutes; when tinted well lower the heat and cook gently for about 30 to 35 minutes. Treacle Scones (Economical) j 1 cup self-raising Hour, 3ozs dripping (beaten up with a few drops of lemou juice to disguise its taste), loz sultanas, 2ozs sugar, 1 tablespoon treacle, milk to mix (about one-third cup). Rub dripping into flour, add sugar and sultanas and mix with the blended treacle and milk. Make fairly moist. Roll out, bake 10 minutes in very hot oven, reduce the heat, bake eight to 10 minutes more (slowly). These are delicious eaten with butter and quineff jelly Wholemeal Scones. lib wholemeal, lib of flour, 2 tablespoons butter or good beef dripping, 2 tablespoons of brown sugar, 1 teaspoon of carbonate of soda and 2 of cream of tartar, I teaspoon of salt;: sufficient warm milk and water to mix into a very light dough. Sift flour, cream of tartar, soda and salt. Mix with the whole meal and add sugar. Then add the warm milk and water. Mix with a knife or wooden, spoon: turn out on to a board, knead very lightly for a nm-.ute, roll quickly, cut out, brush with milk or sugar and water and bake in a quick oven.