THE RIGHT RECIPE

Evening Star, Issue 21784, 28 July 1934, Page 22

THE RIGHT RECIPE

HOT SCONES FOR CHILLY DAYS Half the failures in scone making arise from too much working of, the dough .and an insufficiently hot oven, with the result that the scones turn out like briquettes instead of being feathery, light, and soft. Real Scotch Scones. One pound of flour, one teaspoon of baking soda, same of cream of tartar, a pinch of salt, and three-quarters of a pint of buttermilk (approximately). Rub flour, soda, cream of tartar, and salt through,, a Make a well iu the centre, gradually stir in the buttermilk, using'Sufficient to make the mixture into a loose dough just sufficiently stiff td roll or rather pat out with the hands to about an inch in thickness on a floured board. Cut into rounds the size of a tuipbler, and cook on a greased girdle. Bake brown on one side, then turn and brown on the other side. Tear (not cut) open, butter and serve hot. These scones may be baked in the oven for fifteen to tw,enty minutes instead of on the girdle.; Similarly might another kind of scone popular in Scotland, entitled Fife Bannocks. For these is required six ounces of plain flour, four ounces of oatmeal, a teaspoon of baking soda, same of cream of tartar, a pinch of salt, ditto of sugar, butter’the size of a walnut, milk. - Sieve dry' ingredients. Rub in the butter, make into a dough with milk (soUr milk or buttermilk is best), in Vhich case limit the amount of cream of s sartari/;t» three-fourths. Turn on to a'floured board. Knead very lightly and press out with the hands. _ Cut in four pieces, place on a hot girdle or bake in a hot oven. Brown Scones. Two breakfast cups of plain flour, same of wheatrneal, four level teaspoons of cream of- tartar, two of carbonate of. soda, salt. Sift soda, cream of tartar, salt, and flour into a basin,' . Rub -in butter about the size of a, small,L ege. Mix with fresh milk to a loose dough.. Put the dough on to a . floured board and . flatten out with the hand. Bake in a hot oven. ‘ Date Scones. Half a pound of flour, a teacup of milk (approximately), one teaspoon of baking powder, two ounces of butter, one’tablespoon of sugar, a pinch of salt, dates, one egg. Sift all dry ingredients into- a basiiij and with the fingertips rub in the butter. Beat the egg and milk and add to the dry ingredients, making a light dough. Put the dough on to a floured board and divide into two equal parts. With the hand flatten out each piece to the same size’. On quo put-halveid and stoned dates. ’Covet,with the “other piece- and press the edges tq-< gether. Press the whole again lightly. Brush' over with- milk, sift, castor sugar 'over,'.out ■'iiito 'squares',i. and- bake in a brisk- oven j: ■ ■ Sultana, 'Raising, or Currant Scones. Half a pound of .flour,' one heaped teaspoon of cream of-tartar, half a teaspoon of baking soda, one. or two ounces of bptter, two or three ounces-of sultanas, currants,-' or -jsraisjiiis:, one ’ ounce o£ augafiPT- Abbot oho .gill and a-half of unilkl Mix and press out on' a floured board to an inch or -so in / thickness. Stamp into rounds, brush oyer with milk or egg and milk, and bake' in a quick oven. Drop Scones. Half , a pound of sugar, a pinch of salt, a good half teaspoon of carbonate of soda, a good, teaspoon of cream of tartar, One egg, about a half-pint of milk, one tablespoon of sugar. Sift together the cream of tartar, soda, flour, • salt, and sugar, and . with the milk make into , a thick batter. Heat the firdle thoroughly and grease .slightly, ’our on spoonfuls of the batter at intervals round the girdle and cook-for about six minutes. They should be ready for ..turning in’ about . three minutes.

Cheese Scones, These are made by adding grated tasty cheese to an ordinary scone mixture' before the moistening, -process takes place, one’s own judgment being the better guide as to how much to use. Another scone variant appreciated by many is found in Potato Scones. These ero best eaten hot. Rub as much flour as they will take into some cold finely mashed potatoes, adding salt to taste. Roll out thinly and bake on a greased girdle or frying pan or an oven slide placed on top of the range. HER HUSBAND WAS PLEASED. . Husband: •‘That’s the drink for a man ’to start the day’s work ou. So warming and invigorating. What brand?” Wife: “ Gregg’s .Eagle Coffee Essence. It makes the best coffee, and, being full strength, it’s so very economical.” Husband: “Good <jirl! Bully for Gregg’s every time.”— [Advt.]