SOME RECIPES.

Taranaki Herald, Volume LV, Issue 13983, 14 August 1909, Page 6

SOME RECIPES.

Soda Scones.— One pound of flour, one small teaspoonful of carbonate of soda, ane small feMpoonfnl « cream of tartar, one teaspoonful of fine salt, about half a pinf.of buttermilk. Put all the dry ingredients into a bowl and mix well, taking care to rub all the lumps out of the soda, add enough buttermilk to make a light dough ; turn this out on to a floured pastry board, and knead very quickly and lightly till smooth; the less the dough is handled the better. Press out lightly with the rolling pin to a round cake, about a quarter of an inch thick, and cut crosswise in four. Have the girdle hot, flour it lightly, and place the scones on it ; cook for ten minutes, then turn them and cook the other side. Dropped Scones.— take fjve heaped talbespoonfuls of .flbur, threi dessertspoonfuls of caster sugar, «ne'teaspoonful of baking powder, half a •teaspoonful of carbonate of soda, a small pinch of salt, one egg, arid enough sweet milk to make a' thick, batter. Mix the dry ingredients together, add the egg well beaten, lastly the milk, and beat all for a few minutes; have the girdle hot, and grease it slightly with a little butter, drop on the batter, a tabjeapoonful at a time, until the girdle is toul; when the soones are brown Underneath, and covered with bubbles on the top, turn quickly with a largo knife, and brown the other side. These soones may be buttered while hot, and served, or they are equally good when cold, eaten with jam or pelly. Jane's Scones.— Take two breakfastcups of flour, one tablespoonful of butter, ©ne tablespoonful of fine sugar, three-quarters of a teaspoonful of carbonate of soda, a quarter of a teaspoonful of tartalric acid, one egg. a little cold water. Rub the butter lightly into the flour, add the sugar, soda, and acid; mix all well together, beat the egg, and add a little of the water to it ; use this -to make a soft dough into three pieces, roll each piece out into a large round scone, and divide each of these into six or eight small ones ; put them on to a hot girdle, and bake for about five minutes over a moderate fire. Plain Scones. — Take half a pound of flour, one teaspoonful of baking powder, a pinch of salt, a piece of butter about the size of a walnut. Rub the buttaf thoroughly into the flour, add the other ingredients, and mix to a light dough with a little milk ; turn the dough on to a floured board and knead lighter, gathering up the dough from the sides into the middle. Pi ess into a round scone, about half an inch thick, and with a knife make a cut across and across, to form four three-cornered scones, which will separate and come, apart when baked ; bake in a moderate oven for about ten minutes. Wheaten Scones. — Take three-quar-ters of a pound wheaten flour, one quarter pound white flonr, half a teaspoonful of salt,' a quarter of a teaspoonful tartaric acid, a small piece of butter. Rub the butter into the flour, and mix all the dry ingredients very thoroughly, add sufficient milk to make a soft dough ; turn" on to a floured board, knead lightly, and roll out to the thickness of half an inch, stamp out with a cutter into little scones, and bake in a fairly hot oven eight or ten- minutes.