TRY THESE RECIPES.

Hawke's Bay Herald-Tribune, Volume 81, Issue 5, 29 September 1937, Page 10

TRY THESE RECIPES.

VARIATIONS FOR MAKING SCONESi Although scones are popnlar with almost everyoae, and ara delieious to eat if properly made, espeeially whau hot and bnttered, it is surprising how many people eannot mahe them successfully. Instead of being short and light, they ara doughy or tough annd leathery. Oarelessness is usually to blame for sueh results, and beware also of the following pitfalls: — 1. Mixing the dough too dry. This produces a rough-looking scone. . 2. Mixing the dough too wet, causing the , scone to spread. 3. .Not mixing the liquid evenly. 4. Baking too slowly or too quickly. 5. Not baking mixture long enough. 0. Not placing scones on a cakecooler when cooked. 7. Cutting with a knife, whichmakes them "doughy." Here are some new suggestions for delieious scones: CREAM SCONES. Take 2 cups of plain flour, 2 large teaspoonfuls of baking powder, 2 dessertspoonfuls of sugar, salt, half a cup of cream, one egg, milk. Sift the dry ingredients, add the sugar, mix into a soft dough with the egg, cream and milk if necessary. Turn onto a floured board, knead, cut into squares with a sharp knife, place on a greased tin and glaze with egg glazing. Bake in a hot oven from 10 to 15 minutes. Serve hot with butter. * BROWN SCONES. Take i lb. of self-raising flour, 2 ozs. of brown sugar, - half a dessertspoonful of cinnamon, salt, nutmeg, l oz. of butter, one dessertspoonful of treacle, one egg and one gill of milk. Sift all the dry ingredients, rub in the butter, add the sugar and mix into a soft dough with the beaten egg, treacle and milk. Tum 'onto a floured board, knead slightly, roll out to a half inch thickness, and cut out with knife or cutter. Place on a greased tin and bake in a hot oven 10 to 15 minules. Turn onto a cake cooler, split and serve with butter.

SYBUP SCONES. Take 8 ozs. of plain flour, one teaspoonful of cream of tartar, half a teaspoonful of bicarbonate of soda, one tablespoonful of sugar, one tablespoonful of golden syrup, one dessertspoonful of butter, half a cup of milk, salt. Sift the flour, cream of tartar, soda and salt, rub in the butter, . add the ■ sugar. Dissolve the syrup in the milk, add to the dry ingredients, making inta a stiff dough. Turn onto a floured board and knead slightly, roll out and cut with a knife or cutter. Glaze the top, bake on a greased tin in a hot oven 10 to 12 minutes. Serve hot. ERUIT SCONES. Take \ lb. of self-raising flour, salt, one tablespoonful of butter, 2 tablespoonfuls of sugar, 3 Ozs. of fruit, one egg, and 6 tablespoonfuls of milk. Sift the flour and salt, rub in the butter well. Add the sugar and prepared fruit, making into a firm dough with the beaten egg and the milk. Turn onto a floured board and knead well, then roll out. Cut with a knife or cutter and place on a greased tin. Bake in a moderate oven 15 to 20 minutes. Currants, sultanas, raisins, chopped dates, figs or ginger may be used in the scones.