THE RIGHT RECIPE

Evening Star, Issue 21718, 12 May 1934, Page 21

THE RIGHT RECIPE

SCONES FOR AFTERNOON OR MORNING TEA Hot scones! Visions of plain ones for breakfast, smoking-hot from tho oven, the clay after baker’s holiday; of good sturdy ones of wheatmeal for “11 o’clock”; tiny ones, studded with raisins, for tea. Many cooks, skilled in i cake-making and fancy dishes, complain that they are unable to make satisfactory scones. Careful following of the, recipes which appear on this page should provide excellent results, even for a beginner in the art of scone-making. Rice Girdle Scones. Take one enp self-raising flour, pinch salt, half cupful cooked rice, one egg, well beaten, sufficient milk to make a fairly thick batter. Beat all the ingredients well together and drop in spoonfuls on well-greased girdle. Semolina Scones. Take 6oz semolina, Goz flour, 4oz butter, two teaspoons baking powder, Jib sugar, one egg, milk. Mix the semolina and the flour, into which tho baking powder has been sifted. Rub in the butter, add the sugar, the egg, beaten, and enough milk to make a stiff dough. Knead well and make into balls. Make a hollow in the centre of each, insert a little raspberry jam, close up. Dip in white of egg and hake in a quick oven for lomin to 20min.' Special Scones. Take Jib Hour, 2oz butter, 2oz castor sugar, two eggs, one teaspoon carbonate soda, two teaspoons cream of tartar, milk. Cream the butter and sugar, add the eggs well beaten, sift in the flour, into which the cream of tartar, soda, and salt have been put. Make into a fairly stiff dough, with the milk, roll out thinly on a floured hoard and cut into squares. Turn over one corner of each scone. Place on a buttered baking tin, brush over with milk, and hake in a quick oven. When required for use, lift up the corner and butter. Girdle Scones. Take two and a-lialf cups plain flour, pinch salt, half a teaspoon carbonate of soda, one teaspoon cream of tartar, one dessertspoon sugar, one dessertspoon butter, milk. Sift all tho dry ingredients, rub in the butter, and mix with milk to a very soft dough. Take up spoonfuls of the mixture (do not roll out), dip in flour, shape lightly with the hands. Have the girdle moderately hot, sprinkle with flour, place the scones on it and cook slowly, turning them occasionally. Oatmeal Scones. Take one and a-half cups plain flour, loz butter, one teaspoon cream of tartar, half a teaspoon carbonate of soda, two teaspoons treacle, half a cup oatmeal, buttermilk if possible (sweet milk will do), pinch of salt. Mix all the dry ingredients, then rub in the butter. Add the treacle and enough milk to make a fairly stiff dough, turn on to a floured board. Shape with the fingers into found scones and hake slowly on a girdle. They can he cooked in the ordinary way in the oven. Chelsea Scones. Take lib plain flour, 3oz sugar, 2oz butter, 2oz candied peel, two teaspoons baking powder, one cup milk, one egg. Rub the butter into the flour, which has been sifted with the baking powder and salt. Add half the sugar, heat up the egg and mix three-parts of it with the milk. Make a stiff dough with the flour, egg, and milk, roll it Jin thick on a floured board, paint with the egg, and sprinkle with the rest of the sugar and the lemon peel finely chopped. Roll up like a bolster and cut with a sharp knife into shoes Tin thick. Place on a greased tin and bake in a quick oven. Treacle Scones.

Take two cups flour, one tablespoon sugar, loz butter, half a teaspoon mixed spice, half small cup of treacle, one egg, one teaspoon baking powder, about half a cup boiling water. Rub the butter into the flouv. add the sugar and mixed spice, heat the treacle and add. Beat the egg well ami stir it into the hot water. Mix all well together, and, lastly, add a quarter of a teaspoon of carbonate of soda which lias been dissolved in a little boiling water. Put into a well-buttered tin and bake in a moderate oven. Welsh Cream Teacakes. Take 11b flour, half a teaspoon salt, Jib currants, grated nutmeg to taste, two teaspoons baking powder, Jib huttor, 2oz sugar, cream to mix. Sift the Hour, baking powder, and salt into a basin, rub in the butter, add the currants, which have been cleaned and dried, sugar, and nutmeg. Mix to a medium dough with cream. Roll out on a floured board, cut into shapes, mid bake on a greased tin in a quick oven. The mixture can he made a little thinner and cooked in buttered muffin tins.