WEEK-END COOKING

Timaru Herald, Volume CXXXVIII, Issue 19953, 10 November 1934, Page 14

WEEK-END COOKING

SCOTTISH CAKES AND SCONES Scotland has been called the “Land o’ Cakes,” and for breakfast and tea there the table is set with an unbelievable variety of cakes and scones, as though mere bread were too poor to offer. Here are some Scotch recipes:— Shortbread.—lib. butter, 151 b. flour, •Jb. rice flour, ilb sugar. All these should be worked together into a perfectly smooth mixture, for the slightest i lumpiness will spoil the whole effect. ! Roll out the mixture and divide it into eight cakes. A pattern may be worked on the edges and top if desired. A tin should them be papered, and the cakes placed on it and baked in a moderate oven till they are faintly brown. Inverness Buns.—Take lib of flour, a little salt, and 2oz. of sugar, and mix them thoroughly. Then rub in 3oz. of butter to make a smooth mixture. Now mix separately loz. of yeast and l pint of warm milk, and work the two mixtures together for five minutes. Then cover the bowl with a cloth, and put your dough aside to raise, leaving it

for about three hours. Finally, knead very thoroughly, add a few sultanas and a little mixed peel, make the mixture into buns, and bake them in a moderate oven till they are an appetising brown. Gingerbread.—This is a common enough cake on English tea-tables, but it is not nearly such a delicacy as the Scottish variety. It is prepared as follows: Take 51b of butter or margarine, and just melt it in an enamel basin. Add to this lib. of golden syrup or black treacle, whichever taste is preferred, and mix it thoroughly. Then add a teaspoonful or more of ground ginger and a small teaspoonful of bicarbonate of soda dissolved in warm water, and then 5 pint of milk, and mix everything well. Now put in 41b. of medium oatmeal and lib. of flour, mix the whole into a smooth mass, put it into well-greased tins, and bake for an hour in a slow oven.