—Currant Scones. — One pound of Vienna flour, 3 ozs. of butter, 2 ozs. of castor sugar, 3 ozs. of currants, 1 teaspoonful of cream of tartar, 1-teaspoonful of bicarbonate of soda. Upint of milk, 1 ego-. Method ; Sift the flour on to a clean board, or into a basin, add. a jjinch of salt, and rub the butter in lightly. Make a well in the centre, and put in the sugar. Mix the currants with the cream of tartar and add soda. Pour in the milk, and work up quickly in a smooth dough. Divide it into six parts : shape each into a round, and flatten out with a rolling piii to about four inches in diameter. Place them on a floured baking sheet, brush over with beaten egg, and divide each into four with the point of a knife. Bake in a fairly hot oven for about twenty minutes. —Currant Soda Cake.— Ingredients : 1 lb flour, -I lb currants, £ lb brown sugar, I lb of butter, 2 eggs. 2 toaspaonfuls of treacle, 1 teaspoonful of bi-carbonate of soda, 1-pint of milk. Method : Mix the flour and soda, rub in the butter, add the sugar, currants, treacle, milk and eggs. Beat all well together, fill in two well-buttered cake moulds, and bake in a moderately hot oven for about an hour and a quarter. —Currant Tnniovers. — Half lb puff paste. 4 ozs. currants, 2 ozs. sug-ar, 2 ozs. finely chopped candied peel, half teaspoonful of mixed spice. Method;; Cut the paste into. rather small rounds. Then mix the currants, sugar, peel and spice in a basin, with just enough warm water to melt the sugar. Drop a teaspoonful of the mixture on to each round, moisten the edges and fold over. Brush lightly with white of egg, and sift over castor sugar. —Wheaten Meal Scones. — t Ingredients ; 1 lb wheaten meal, 2 ozs. butter, 2 ozs. sugar, 1- pint milk, 1 egg, J oz. cream of tartar, I oz bi-carbOnate of soda, I lb currants. Method : Rub the cream of tartar and bi-carbonate of soda through a sieve to prevent any lumps, then mix with the meal. Add the butter, rubbing it well in, then add currants and sugar ; beat up the egg with the milk. Mix all together to a fairly stiff paste. Divide into two parts. Shape each into a round and flatten out with the rolling pin about four inches in diameter. Place them on a floured baking sheet, and brush over with beaten egg, and divide each into four with the point of a knife. Bake in a fairly hot oven for about 25 minutes. .
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RECIPES., Southern Cross, Volume 15, Issue 17, 10 August 1907
RECIPES. Southern Cross, Volume 15, Issue 17, 10 August 1907
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