Scotch Buns

Southland Times, Issue 21578, 16 December 1931, Page 12

Scotch Buns

In answer to “Alice” (Alice street) : Take 41b dough, 21b currants, lib sugar (pounded), lib butter, jib blanched _almonds, jib orange peel, 21b raisins, ioz cinnamon, loz ginger, 4oz nepper, loz nutmeg (grated). Mix butter and dough well together, work it in with the hands; then take u pound of the dough, roll it out on a baking board with a little flour; cut off as much as will make the top crust of the bun, then, with other part of the pound line a baking tin, having the tin previously buttered. Clean wash, and pick the currants well, and dry on cloth before the fire;-stone raisins (always use the stoning kind for a bun). It is better to have all the ingredients ready the day before required. Pour boiling water over almonds, and peel them, cut them very fine; cut orange peel very fine also; add spices and sugar.. Now put all along with the remaining three pounds of dough into a large basin and work well with the hands till all is thoroughly incorporated. Fill the tin neatly, and after wetting the top edge of the dough with a little water, place on the top crust and prick all over the top with a fork. The bun requires a good steady oven and can take from three to four hours baking.

Dried Apricot Jam. “8.5.” (Invercargill) sends this: Take 21b dried apricots, 7lb sugar, and 12 large cups water. Cut fruit in half and let stand in water for 3 days, then add sugar and boil till it thickens. A tinned pineapple cut in 4 inch squares and added when the jam is half cooked is very nice. * * * *

Swiss Tablet. Also from “8.5.” 21b sugar, f cup water, 1 tin Highlander milk, 1 piece of butter, size of walnut, syrup the same. Put sugar and water into pan and stir over fire till it is melted. Then add tin of milk, butter, and syrup, keep stirring till ready. Boil for i hour and try in cup of water if it is ready it will be crisp. Take off fire and stir for 3 minutes. This tastes exactly like cream caramels. Both recipes have been used by me for years and are good. An old waterproof or mackintosh can be cut into an ideal gardening apron. If custard curdles, whisk with a fork, then add a stiffly-beaten ezg white.