HOME MAKERS' CORNER

White Ribbon, Volume 21, Issue 4, 1 May 1949, Page 8

HOME MAKERS' CORNER

SCONES IN VARIETY Although the useful scone is not regarded as L l the highest value in foods, it is certainly the housewife’s faithful standby in times of rush and extra busyness. TJie short time required for its manufacture and the almost universal pleasure in its toothsomeness keeps it well in the forefront of stock requisite:. All the same, it is not an unusual thing to hear- an experienced housewife remark that she is not a good*, scone-maker. And it is painfully true that all the scones one samples are not equally well made. Here are one or two points which may be helpful to those who do not come up to their own standards in this one class of cooking. 1. Work as quickly as possible. 2. Have mixture soft. .3. Oven should be ready hot before beginning to mix. 4. Do not over-cook. Five minutes are usrally enough for ordinary white scorns. 5. Have oven tray hot to begin with. 6. Pi*; cooked scones in clean cloth immediately on taking from the even. Close in completely till cooled. We give here some recipes for scones “ with a difference,” which are surprisingly easy to make and very delicious. Foundation Mixture Flour, 2 cups; Butter, 1 to 2 oz.; Salt, i teaspoonful; Cream of Tartar, 2 tea spoon ful?; Baking soda, 1 teaspoonful; Milk tc mix to soft consistency. Cheese Scones Add to mixture i II). of grated cheese with pinch of mustard or cayenne pepper, milk to mix. Roll lightly to i inch thickness. Apple Scones Add to mixture 4 cup sugar and 1 egg. Roll i inch, thickness. Spread with apple slices one half, and lay the other half over. Fir ish as usual scones. Pumpkin Scones Add to mixture 1 egg beaten with one third cup of sugar and 1 cup cold mashed pumptcin. Mix thoroughly with milk. Roll \ inch thickness. Cinnamon Scones Add to mix'ure 1 egg, with J cup sugar. Roll thin, sprinkle well with cinnamon. Fold n three and roll to 1 inch thickness. Cut and hake very quickly.