SUGAR AND SPICE

Wairarapa Times-Age, 2 September 1938, Page 8

SUGAR AND SPICE

AND ALL THINGS NICE. SOMETHING GOOD FOR TEA. Ginger, spice and oatmeal—these are only a few of the varieties of scones included in the following recipes—and scones are so useful for so many occasions, the recipes are all worth cutting out and pasting in your cookery book. Afternoon Tea Scones. Take Jib. flour, lioz. butter, 1 teaspoonful baking powder, teaspoonful salt, I gill milk. Sift the flour, salt and baking powder. Rub in the butter. Have a hot oven ready. Stir in the milk, making a soft but not sticky dough. Turn the dough on to a floured board and roll it out lightly half an inch thick. Cut the scones out quickly with a small floured cutter and place them on a greased baking sheet. Brush tops with a beaten egg. Bake them in a hot oven for twelve minutes.

Bridge Scones. Take 9oz flour, loz sugar, 1 level teaspoonful bicarbonate of soda, 2 level teaspoonful: cream of tartar, 2oz butter, IJoz almonds, milk, pinch of salt. Blanch and mince the almonds. Sift the flour with the salt, cream of tartar and bicarbonate of soda. Rub in the fat, and add the' sugar and almonds. Mix them well, then stir in enough milk to make a soft dough, and roll this out until it is barely half an inch thick. Stamp it into shapes with bridge cutters. Place the scones on a baking sheet, brush them with milk, and bake in. a quick oven. Cake Scones.

Take Jib flour, pinch of salt, 1| teaspoonfuls baking powder, 2oz butter, l|oz castor sugar, 1 egg, milk. Sieve the flour with the salt and baking powder. Cream the fat and sugar, then add the flour gradually, also the well-whisked egg and some milk as required. Put the mixture into small greased cake-tins and bake in a quick oven. Sufficient for twelve scones. Saur Cream Scones.

Take lOoz flour, 1 teaspoonful baking powder, a pinch of salt, IJoz currants, ljoz sugar, IJoz butter, sour cream to mix.

Wash, pick over and dry the currants. Sieve the flour, salt and baking powder. Rub in the fat. Add the sugar and prepared fruit and mix all together. Mix to a pliable dough with sour cream. Roll out to just over half an inch thick. Cut into small rounds with a very sharp cutter. Place on a greased baking, sheet and bake in a hot oven for about fifteen to twenty minutes. When cooked, brush over with sugar and milk glaze, and return to the oven for. a few seconds to dry the glaze. For the glaze, mix together half a gill of milk and one dessertspoonful of castor sugar. Sufficient to make eight or nine scones.

Fruit Finger Scones. Take 9oz flour, 2oz lard, 2 level teaspoonfuls cream of tartar, 1 level teaspoonful bicarbonate of soda, • good pinch of salt, I Joz candied orange peel, l|oz castor sugar, about | pint milk. Sift the flour into a basin with salt, soda and cream of- tartar. Rub in the lard, then add- the peel cut in fine shreds, and the sugar, and mix well. Stir in enough niilk to make a soft dough. Divide this into portions, shape and bake them in greased sponge finger tins, or else shape them and put on a greased baking sheet. Cook the scones in a quick oven, and serve them with buttr. If liked, they may be brushed with milk before they are baked to glaze them. To make successful scones, remember that the dough must be soft, and they must be baked in a quick oven. Ginger Scones. Take 1 teaspoonful ground ginger, jib flour, loz butter, 2| flat teaspoonfuls baking powder, golden syrup, milk. Sieve the flour with the ground ginger and baking powder. Rub in the butter. Warm some golden syrup enough to thin it down, then take two dessertspoonfuls of it and pour it into the centre of the flour. Mix to a soft dough, adding some milk as required. Roll it out and cut into small rounds about a quarter of an inch thick. Brush the top with milk or egg and bake in a quick, oven for about ten minutes. Sufficient to make eighteen scones. Oatmeal Nut Scones. Take 4oz fine oatmeal, 9oz flour, 2 teaspoonfuls baking powder, lioz shelled walnuts, loz lard, 1 joz castor sugar, ljoz butter, milk. Sift the flour, oatmeal and baking powder into a basin. Rub in the lard and butter, then chop the walnuts and add them with the sugar. Mix all together, then stir in sufficient milk to make a soft dough. Roll this out and stamp it into rounds about four and a half inches in diameter. Cut tnese rounds across in halves. Put them on a lightly-greased baking sheet, and, if you prefer your scones glazed; brush their tops with milk. Spiced Scones; Take Jib flour, teaspoonfuls baking powder, 2oz butter, J. level teaspoonful powdered cinnamon, 1 joz currants, ljoz castor sugar, milk. ‘Sift the flour, baking powder and cinnamon into a basin. Rub in the fat and add the sugar and fruit, which should have been previously cleansed and picked over. Mix them well, then stir in sufficient milk to make a soft dough. Roll the mixture to a large round barely three-eighths of an inch thick. Cut this evenly with the aid of a large plate. Then cut the round into quarters, and then each quarter into three. Place the scones on a lightly-greased baking sheet and brush them with milk. Then bake for about ten minutes in a quick oven.