Try Some of These—

Evening Post, Volume CXI, Issue 126, 30 May 1931, Page 9

Try Some of These—

Oven Scones. —Mix in a basin lib of flour with a quarter of a teaspoouful of salt ■ and a dessertspoonful of sugar. Crumble in finely a dessertspoonful or' butter. Press out the lumps from a toaspoonful of baking soda and a teaspoonful of cream of tartar, mixing these with the other ingredients. Wash, dry, and pick a tablespoonful of currants and add.. Mix to a good scone consistency with milk or buttermilk. Turn on to a floured board and divide the dough into three; press each into a neat round, brush with egg, and bake in a hot oven for ten minutes. Sultana Scones. —Put v three teacupfuls of flour into a basin and crumble amongst it a tablcspoonful of butter. Then add a dessertspoonful"of sugar, two tablespoonfuls or' sultanas, which have been washed, dried, and picked, and a pinch of salt. Press out the lumps from three-quarters of a teaspoonful of baking soda and the same amount of cream of tartar, mixing these with the other things. Beat well an egg; put aside a little of it to gloss tho scones. With buttermilk and egg form the wholo to'a good scone dough. Turn on to a floured board, knead lightly, divide in three, and make each into a neat, round. Brush with egg and. bake in a hot oven for ten minutes. Potato Scones. —Take equal quautities of mashed potatoes and flour. Mix a little melted butter with the mashed potatoes and sufficient salt to season. Knead the flour into the potatoes, working it well in. Roll out tht, dough an eighth of an inch in thickness, cut info small rounds, prick all over with a fork. Bake on both sides on a hot girdle. Butter hot, roll up, and serve immediately. Wheaten Oven Scones. —Mis in n basin a teacupful of. wheaten meal and a teacupful of flour, adding a pinch of salt and a dessertspoonful of sugar, half a tcaspoonful of making soda, ami half a teaspoonful of cream of tartar with the lumps pressed out. Into these ingredients rub down finely a dessertspoonful of butter. Make into a soft dough with buttermilk" and quickly work into neat scones. . Brush with egg, and bake in a smart oven for about ten minutes. Orango and Raisin Roll.—Crust: lib flour, Jib suet, 2 teaspo ins baking powdor, water to-make a medium dough. Filling: 2 cups seeded raisins, rind' and juice of 1 or 2' oranges, golden syrup. Sift flour, baking powder, and salt. Rub in shredded suet, aud add water. Roll out about Jin thick; spread with a good layer of golden syrup, cover with raisins, and sprinkle with juice and rind of OTangcs. Roll in floured cloth and boil 2J hours. Celery Sauce: Eight quarts ripe tomatoes, four onions, two largo heads celery, four cups brown sugar, two and a half cups vinegar, one tablespoonful each of stick cinnamon, cloves, and wholo allspice, half teaspoonful cayenne, and one tablespoonful and a half salt. Wash tomatoes, peel, and cut into pieces.. Add onions and celery (chopped). Add remaining ingredients (tie spices in muslin), and cook slowly till thick. Seal in sterile jars.

Afternoon Tea Scones. —Mix in v basin lib of flour, adding to it a tablespoonful of castor sugar and a quarter of a toaspoonful of salt, a tcaspoonful of baking soda, ana two teaspoonfuls of cream of tartar with the lumps pressed out. Into these ingredients crumble very finely 2oz of butter, and when the butter is rubbed in thoroughly mix to a sort dough with sweet milk. Quickly turn the dough on to a floured board, knead lightly, and roll out half an inch in thickness. Cut into little rounds with ;• small cutter. Place these on a floured ovcl tin, and bake in a good hot oven from five to seven minutes. These scones should turn out very light. If preferred so they may be brushed with a little beaten egg, then baked. Tomato Tripe.—Take lilb cooked tripe, neatly cut in piece 3, Jib tomatoes, white sauce (made with half-pint of milk, loz-butter, two teaspoonfuls cornflour)," seasoning, and breadcrumbs. Butter a pie dish, put in a layer of tripe, pour over half the white sauco, add a .layer of sliced and skinned tomatoes. Continue in layers, including rest of sauce, until dish is full. Sprinkle top with breadcrumbs, add a few knobs of butter. Bake in moderate oven for 30 minutes, after which it can wait without, spoiling. Pear Ginger.—lngredients: 41b of pears, Jib of preserved ginger, 41b of granulated sugar, two lemons. Method: Peel the pears, and slice them into small pieces. Slice the ginger also, and put, ginger and pears into a preserving pan; add the sugar and boil slowly for one hour. Unless the pears are very dry no water will be required. While the pears and ginger are boiling, put tho lemons on to boil in cold water in ano''ier pan, and when they are quite tender cut them up very finely, removing all pips. When tho pears have boiled for an hour, add the chopped lemous and boil all together for about another hour, or until tho preserve is thick and clear. 'Pot and covei in the usual way. Stuffed' Pancakes. —Ingredients: Pancakes, ground almonds, golden syrup. Method: Have ready a hot dish covered •with sugar. Turn the pancake on to it ai'id'spread it thinly with v mixture of ground almonds stirred into golden syrup and made quite hot. The mixture must bo made sufficiently thick so that it will not run.' Roll the pancake up and keep hot while finishing the- other pancakes. Pudding Pie.—Put a pint of milk into a saucepan with some thinly cut lemon rind, mix into it 2oz of _ ground rice, and keep stirring until it is thick and free from lumps. Now pour out into a bowl, stir, in <, piece of butter the size of a walnut, two tablespoonfuls of sugar, a little grated nutmeg, a pinch of salt, two eggs, and a large tablcspoonful of currants. Stir occasionally while it. gets cool. In tho I ireantime line one 6i two. large pattypnns with pastry rolled thin, three parts fill them with the rice mixture, and bake in a slow oven.