NEW RECIPES

Southland Times, Issue 23408, 15 January 1938, Page 17

NEW RECIPES

Scones For Tea DELICIOUS FLAVOURS Rapid mixing—whether by hand, knife, fork or spoon—to a soft moist dough, quick, light handling, and baking at once in a hot oven to avoid the escape of gas through the dough, are essential to lightness in scone making. PLAIN SCONES Ingredients: One pound self-raising flour (or plain flour with four teaspoons baking powder), quarter teaspoon salt, one tablespoon butter, half pint milk or milk with water. Method: Sift the flour, baking powder and salt into basin, rub in the butter lightly, add the liquid almost all at once, mixing evenly to a soft dough, and turn mixture on to lightly-floured board. Knead quickly and lightly and press or roll to about one inch in thickness. Cut into shapes with a floured knife or cutter, place on a buttered scone tray and bake in a hot oven for 10 to 15 minutes. If required, the scones may be brushed with milk or egg glazing before baking, or with milk after baking and the glaze dried for a minute in the oven. Lift on to wire cooler and serve hot or cold with butter. Hot scones should be broken apart, not cut with a knife. COFFEE ROLLS Ingredients: One tablespoon sugar, one egg, half cup milk, two cups selfraising flour (or plain flour with 2 teaspoons baking powder), one tablespoon butter, pinch of salt, one teaspoon coffee essence or half teaspoon vanilla essence, coffee glaze (optional). Method: Cream the butter and sugar, gradually add beaten egg, coffee or vanilla, milk, sifted flour, baking pow-

der and salt, mixing to a moist dough. Knead lightly on a floured board, rod or press about three-quarters of an inch in thickness, and cut into rounds with a fluted cutter. Brush surface with beaten egg and milk, fold over and place the rolls on a buttered scone tray. Bake in a moderately hot oven for 10 to 15 minutes, and lift on to wire cooler. If preferred, the surface of the hot rolls may be glazed with a mixture of two tablespoons sifted icing sugar with one teaspoon coffee essence, one teaspoon melted butter, and one teaspoon hot water, after removal from oven. The rolls may be served either hot or cold with butter.