POTATO SCONES.
These' are delicious for either breakfast or tea on a cold day. . Required: lib.' of dry mashed potatoes, ■jib. of flour, loz. of fat (dripping, or butter), pinch of salt, £-teaspoonful of carbonate of soda, 1 teaspoonful of cream of tartar. about 1 gill of milk or sour milk for miring purposes. ■ „ Sieve the flout, carbonate of soda, cream of tartar, and salt into a ha«in.,,rub•> in the fat, add the potatoes, and mix well, stirring in iust enough milk to form a soft diough. Turn on to a floured hoard, shape into scones, or. cat into rounds, put on a reated tin. and bake in a fairly hot oven for 15 to 20 minutes. If preferred, conk in a greased frvin pan. or on a girdle. Serve hot, split open, . and . butter. ...
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Bibliographic details
New Zealand Herald, Volume LXI, Issue 18711, 17 May 1924, Page 24 (Supplement)
Word Count
135POTATO SCONES. New Zealand Herald, Volume LXI, Issue 18711, 17 May 1924, Page 24 (Supplement)
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