COOKERY CORNER
ORANGE SCONES FOR TEA. Put four heaped tablespoonsful of flour into a basin, mix in half a teaspoonful of baking powder, half a saltspoonful of salt and a tablespoonful of castor sugar. Make a hole in the centre of the flour mixture and pour in a beaten egg. Mix well, add the strained juice of a large orange to bring to the consistency of pastry dough.. Turn on to a floured board, roll to a thickness of about half an inch, cut into rounds with a pastry cutter, place the rounds on a greased baking sheet, and. cook in a brisk oven for about 15 minutes. These scones are nicest when served, split and buttered, straight from oven to tea-table.
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Bibliographic details
Taranaki Daily News, 20 July 1935, Page 6 (Supplement)
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122COOKERY CORNER Taranaki Daily News, 20 July 1935, Page 6 (Supplement)
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