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

SULTANA GEM SCONES Ingredients: One tablespoon butter, one tablespoon sugar, one egg, half cup cleaned sultanas, one tablespoon chopped peel, two cups self-raising flour, one cup milk, pinch of salt. Method: Heat the gem irons in oven. Cream the butter and sugar, gradually add the beaten egg, cleaned sultanas, chopped candied peel, milk and sifted flour and salt. Place about one dessertspoonful of the mixture m each heated slightly, buttered gem iron, and bake in hot oven for 10 to 12 minutes. Lift on to cake cooler and serve hot or cold with butter. The sultanas and candied peel may be omitted. DATE SLICE SCONES Ingredients: Three cups white or wholemeal self-raising flour (or half of each), pinch of salt, one tablespoon butter, three-quarters to one cup milk or milk and water, half pound stoned chopped dates, one tablespoon water, one tablespoon brown sugar. Method: Mix the dates, brown sugar and water in saucepan, heat slowly and stir till mixture softens to consistency of thick jam and cool before using. Sift white flour and salt, or mix unsifted

wholemeal flour with salt in basin.. Add the melted butter with sufficient liquid to mix to a soft dough, knead lightly on floured board, and roll or press to about half inch in thickness. Spread one half with the cooled date mixture, fold the unspread half over, press together lightly with rolling pin, and cut into slices with a floured knife, or with a cutter dipped in flour. Place on buttered scone tray, brush surface with milk, sprinkle lightly with sugar, and bake in a hot oven for 10 to 12 minutes. Lift on to cooler and serve hot or cold, with butter. FRUIT ROLL SCONES Ingredients: Two cups self-raising flour, pinch of salt, one tablespoon butter, two tablespoons sugar, one egg, half cup milk, one cup chopped mixed candied peel. . Method: Sift flour and salt into a basin, rub in the butter, and add half the sugar. Whisk the egg, mix with milk and add sufficient to flour to form a moist dough. Knead lightly on

floured board, roll to about quarterinch thickness and brush surface with beaten egg and milk. Sprinkle with mixed chopped peel (citron, lemon, orange or grapefruit) and the remaining sugar. Form into neat roll, cut into inch slices, and arrange cut side up on a buttered scone tray. Bake in hot oven for 12 to 15 minutes, reducing heat when well risen and brown, so that the peel will not scorch. Serve hot with butter. Sultanas, cun-ants, seeded raisins, stoned chopped dates or prunes may be substituted for the candied peel. CHEESE SCONES Ingredients: Two cups self-raising iflour, pinch of cayenne, one dessert-,

spoon butter, half cup finely-grated cheese, half to three-quarter cup milk, half teaspoon salt. Method: Sift flour, salt and cayenne into basin, rub in the butter lightly, and mix cheese evenly through. Add sufficient milk, almost all at once to mix to a soft dough, knead lightly on floured board, press or roll to about one inch in thickness, cut with floured knife or cutter, place on buttered scone tray, and bake in a hot oven for eight to 10 minutes. The surface may be brushed before baking, with milk if a glaze is preferred. Serve hot with butter.