RECIPES FOR SCONES, ETC.

New Zealand Graphic, Volume IX, Issue 17, 23 April 1892, Page 434

RECIPES FOR SCONES, ETC.

Potato Scones —Mix one or two eggs with cold mashed potato, a little salt, pepper, butter and flour. Mix into small rolls and bake thiee-quarteis of an hour on a butteied pan.

Old Virginia Loaf Bread —Boil one large Irish potato until done, peel and mash fine, add a little cold water to soften it, Mil into it a teaspoonful of brown sugar, a tablespoonful of lard and three taldespoonfulsof hop yeast. Mix all the ingredients thoroughly, and put the sponge in a close jar, cover and let stand several hours to rise. Sift into the tiay thiee pints of flour, to which add a spoonful of salt, then pour the sponge in, with enough cold water to work into a stiff dough ; knead until smooth, and let stand over night to rise. In the morning woik in flour to keep from sticking to the hands. Allow it to rise one hour, and bake.

Sally Lunn. —Mix a quart of flour with a teaspoonful of salt and a tablespoonful of sugat.in which rub a tablespoonful of butter and an Irish potato, mashed fine; add half a teacup of yeast and three well beaten eggs, with warm water to make a soft dough. Knead halt an hour. Let rise, handle lightly, put in a cake-mould and bake in a hot oven.

Chocolate Creams.—l have much pleasure in giving a recipe for these dainties. Mix two ounces of Bermuda arrowroot slowly with 1? gills of cold water. Add twelve ounces of pulverised sugar ; boil rapidly from eight to ten minutes, stirring continually. Remove from the fire and stir till cool, flavour with vanilla, continue Stirling until it creams, then roll into little balls. Melt the chocolate over steam (add no water), and when the cream balls are cold roll them in one by one and lay on a buttered slab to cool. I believe a lecipe for chocolate ci earns has already appeared in iheGßAl'Hie.