HOT SCONES FOR TEA

Waikato Times, Volume 126, Issue 21096, 24 April 1940, Page 4

HOT SCONES FOR TEA

Tea by firelight—and crumbly hot scones oozing butter; here’s something to make winter worth looking forward to. Home is never so homely as at 4 o’clock on a Sunday afternoon when one walks in from the cold outside air of autumn to find a blazing fire—and hot scones for tea. Try some of these recipes:— Scones as served for afternoon tea at Balmoral in Queen Victoria’s days. Ingredients: 1 lb. plain white flour 1 tablespoonful butter 2 tablespoonfuls sugar 1 egg 1 cupful milk (new) 1 teaspoonful bicarbonate of soda 2 teaspoonfuls cream of tartar. Rub butter into the flour, mix in all dry ingredients, and make into dough with egg and milk. Keep back a little of the egg and milk to brush over the scones before putting them in the oven. Roll out, cut into small rounds about a quarter of an inch thick and bake in a quick oven for 15 minutes. (Regulo 6.) Serve hot, split and well buttered. Cornish Potato Cakes Ingredients: 6 potatoes A lb. flour 3 oz. dripping i lb. currants $ pint milk 1 small teaspoon cream of tartar £ teaspoonful bicard, of soda 1 teaspoonful salt Rub the dripping into the flour, mix in the other dry ingredients, then mash the potatoes and add them. Then add in the egg and

milk. Roll out one inch thick and bake till brown, about 20 to 30 minutes (regulo 5, temp. 350 deg. F.). Cut into squares and serve hot, split and well buttered. Brown Scones Are Very Good Ingredients: 1 lb. wholemeal flour 1 lb. plain white flour 2A oz. lard 2 oz. sugar (if liked) 1 egg Pinch of salt 1 large teaspoonful cream of tartar i teaspoonful bicarbonate of soda Enough buttermilk, if obtainable: If not, use skim or sour milk, to make into a light dough. Rub lard into flour, add the rest of the dry ingredients and make into a light dough with egg and milk. Form into rounds, brush with egg, and bake in a quick oven for 15 to 30 minutes according to size and thickness (reg. 6, temp. 375 deg. F.). Girdle Scones. Pikelets. Ingredients: £ lb. plain white flour 1 egg; A teaspoonful salt 4 pint milk; I pint water 2 teaspoonfuls castor sugar 1 teaspoonful cream of tartar 1 teaspoonful bicarb, of soda. Sift flour, salt, cream of tartar, bicarbonate of soda and sugar in a basin. Make into batter with yolk of egg, milk and water. Beat the white of egg stiffly and fold it in. Lightly grease the girdle and pour one tablespoonful of batter on it at a time; when one side is delicately brown, turn and brown the other side. Butter and serve hot.