COOKING NOTES

Hauraki Plains Gazette, Volume 47, Issue 2669, 13 September 1937, Page 2

COOKING NOTES

A FEW RECIPES FOR SCONESGriddle or girdle scones: Delicious scones may be made by using a griddle or girdle, which is. just a hot plate, quite smooth and heated from underneath. In an.emergency a clean, thick frying pan will do duty for the hot plate, by heating it slowly on a low fire.

Put 12 ozs. self raising flour in a bowl, rub in 1 oz. butter finely, make a hole in centre for 1 oz. sugar and nearly i pint milk. Thoroughly dissolve the sugar before drawing in the flour and mix the dough very lightly, remembering the less the dough is toughened the lighter the scones will be. Transfer to a floured board and finish the mixing.

Divide the dough into two pieces. Shape round, roll out fairly flat and cut across each way, making four pieces. Lightly grease the plate or pan, set the cakes on it, and when they are well risen and light brown underneath, turn them over and finish the tops to an appetising colour. Do not cook these too quickly or they may be under-cooked in the centre.

Finger Tea Scones: Cream li ozs. butter and 11 ozs. castor sugar, beat in 2 egg yolks and blend 1 lb. selfraising flour in with 4 pint milk to make a soft dough. Turn on to a floured board and, taking a small piece of the dough, roll it out and cut out shapes with a finger cutter, leaving as few cuttings or scraps as possible. Mix these with a fresh piece of dough and proceed until all is used. This method is the right way; the wrong way consists of rolling out all the dough in one piece and then having cuttings to be rolled out several times afterwards. The less the dough is handled the better. Brush the finger shapes with egg and bake in a very hot oven. Madame’s tea scones: Mix 1-6 pint milk and 1 tablespoon cream and dissolve 2 ozs. sugar in it. Melt 2 ozs. butter and let it cool but not set. Whisk one egg white stiff, then blend the whole together with i lb. self raising flour, very lightly. Turn on to a floured pastry board and roll out pieces as described above, cutting out rounds with a small cutter. Brush with egg and bake in a good hot oven.