SCONES AND CAKES.
American Breakfast Cakes.—Beat intr two teacupfuls of sour milk a teaspoonfui of soda, a dessertspoonful of caster sugar, and a pinch oi sait, : Then gradually uux in as much fine oatmeal as will make a rather thick batter. When well mixed put it into buttered saucers or into shallow tins, bake, and serve very hot, J spread with butter.
Oat Cakes, —Ingredients: One. and ahalf pounds of fine oatmeal, 3oz. of lard, a small teaspoonful of bicarbonate of soda, a large teaspoonful of salt. Mix the salt and soda with the meal. Add the lard cut in thin slices. Mix 'to a dough with hot water, lloli <#it 'on ■„ board Well covered with S&ial. Cut <n squares or rounds end Sake in a uinck oven.
Tea Scones. —Tva teacups of flour, fej) v, teaspoonful oi salt, one teaspoon ?al baking powder, one teaspoonful of powdered sugar, two teaspoonfuls of some currants, skim milk to mix. Mw all dry materials together, add enough milk to form a softish dough, roll into rounds. Bake on tin, first wri one side, then the other. Half barley meal can us>od with half Triieat iocx.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19471, 29 October 1926, Page 7
Word Count
193SCONES AND CAKES. New Zealand Herald, Volume LXIII, Issue 19471, 29 October 1926, Page 7
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