COOKERY CORNER.

Hawera Star, Volume XLVI, 4 June 1927, Page 17

COOKERY CORNER.

LIGHT AND TOOTHSOME, “My, scones always turn out leathery on .stodgy, and are, in fact-, most uninteresting. I take the greatest care to mix the ingredients thoroughly, cut them out carefully; in fact, I, never rush them through, and yet they are a failure. What is my trouble?” Such is the cry of a worried bride, The troiibie lies* 'Strange, to say, in taking such great care. “Hustle,” says the expert, should be. the keynote with .scones ;and unless they are lightly and quickly handled they will he. a. failure. They .should not lie mixed and mixed and pounded into shape. The dough must not. be mixed too heavily, neither must it be too .thoroughly kneaded. Lightness of touch is a.n absolute essential to the success of .scones. Scone; Law.

To every rounded breakfast cup about 7oz) of self-raising oflur, 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 t.he “law of proportions” so that you may be able to judge the l amount if ybu 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 flour and .salt, rub butter or lard into flour. (2) Pour in almost all the milk (some flou.r may not absorb all the. milk). You know why—.because of its quality. Mix well in the basin with hand or a ■spoon or knife. 3) Dust paste-hoard' with flour. Knead very little, just till you have a. tiny ball. Roll out (or even “pat” out with palm of hand) a bare half-inch thick. (4) Stamp or cut out. Place ioin 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 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 flour, 1 rounded itablcspoo.it butter, £ teaspoon salt, 1 egg, 1 cup (half-pint bare) of milk or milk and water. Method.—(l) Rub butter (laird wall 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 ishoyelful of chips in justTefore you begin, to mix the, scones. Tea Loaves. Jib self-raising flour. 1 beaten egg. 4 big tablespoons of milk. 2oz,s. of butter. 2 dessertspoons caster or soft sugar. Method.—(l) Sift flour, salt, sugar. Rub butter into flour with the fingertips. (2) Mix with the egg and milk. (3) Knead well in the basin till all into a, lump. (4) Dust pastry-board well. Knead till a tiny bad. (5) Cut off onethird and cut this into four pieces. Cut the other two-thirds into four pieces also. Knead all the pieces into balls —that will be four big balls and four small balls. Flatten them out a litt’e with the palm of your hand; brush big ones with milk. (6) Stand the small ones bn top and press a floured finger right Through the, small ball into the big one so as to join them together. (7) Brash the top balls with milk. (8) Bake briskly for Bor 10 minutes; when tinted well lower the heat and cook gently for about 30 to 35 minutes.

Treacle Scones (Economical). 1 cup self-raising flour, 3ozs. dripping (beaten, up with a few drops of lemon juice to disguise its taste), loz .sultanas, 2ozs sugar, 1 tablespoon treacle, milk to mix (about one-third cup). Rub dripping into flour, add sugair and sultanas and mix rvith the Mended 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 quince jelly. Wholemeal Scones.

11b 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 li.srht dougli. I Sift flour, cream of tartar, .isoda and salt. Mix Avith the \\ r hol© meal and add isusar. Then add the warm milk and Avater. Mix with a knife or Avooden spoon: turn out on to .a board, knead very lightly for a minute, roll quickly, cut out, brush Avith milk or sugar and water and bake in a quick oven.