SOMETHING DELICIOUS

Wairarapa Times-Age, 6 November 1939, Page 8

SOMETHING DELICIOUS

SCONES. BUNS AND ROLLS. Hot home-made scones, crisp new rolls, and fresh-from-the-oven buns—what could be more delicious for breakfast, lunch, or tea. or for those in-between companionable meals wo all like sometimes? And on those long week-ends, when holidays mean stale bread and no enthusiasm from the family, these quickly-made goodies will be doubly appreciated. Breakfast Rolls. Take Jib flour, pinch salt. 2 teaspoonfuls baking-powder, 2oz margarine, milk and water to mix (about I. 1 , gills). Sieve together the flour, bakingpowder, and salt. Rub in the margarine until it is like fine crumbs. Then gradually pour in the milk and water to form a fairly soft paste not sticky, but pliable. Put on to a floured board and knead for a few minutes until quite smooth. Divide into about eight equal portions. Shape each into a fat roll about four inches long. Work them to a point at either end. Make two or three sharp cuts across the top of each roll. Grease and flour a baking sheet. Put the rolls on to it and brush over with milk. Bake in a hot oven for about fifteen to twenty minutes. Sufficient to make eight rolls.

Baking-powder Rolls. Take lib flour, 1 flat teaspoonful salt. 2 teaspoonfuls baking-powder. 11 gills milk and water. Sieve the flour, salt, and bakingpowder, and mix well together. Add the milk and water and mix to a soft consistency. Slightly flour a board and lightly knead for a few minutes. Divide into- six portions and make into six small cottage loaves. Brush over with milk. Place on a slightly greased and floured baking-sheet. Bake in a hot oven for twenty to thirty minutes. Turnover Rolls. Take Jib flour, 2 good teaspoonfuls baking-powder. level teaspoonful salt, loz margarine (or butter), about 11 to 2 gills milk, 1 egg-yolk. Sift the flour into a basin with salt and bak-ing-powder. Rub in the margarine. Beat up the yolk of egg and mix it with one and a half gills of milk, and add these to the flour. Mix them to a soft dough, adding more milk as required. Roll out the dough until it is half an inch thick. Cut it into rounds three or four inches in diameter. Fold each over lightly into half and put them on a greased and floured baking-sheet. Then bake them in a hot oven from twenty to thirty minutes. The rolls may be glazed with milk before baking if liked. Sufficient for nine or ten rolls. Wholemeal Rolls. Take soz wholemeal flour, 3oz flour, 1 teaspoonful salt, loz butter, 1 teaspoonful baking-powder, about 1 gill milk. Grease a baking-sheet. Mix together the flour, salt and baking-powder. Rub in the butter. Mix quickly with the milk and shape into eight rolls. Place on the baking-sheet and give each roll three slanting cuts. Bake for about twelve or fifteen minutes in a quick oven. Bath Buns. Take 11b flour, lib butter, 3 eggs, loz. compressed yeast, 2oz crushed loafsugar, 6oz granulated sugar, 1 cupful milk (tepid), 2oz citron-peel, 2oz cleaned currants. Mix the yeast with a teaspoonful of sugar, and when liquid stir in the milk. Rub the butter into the flour, make a hollow in the centre and pour in the milk and yeast. Beat the eggs, pour in nearly all of them, keeping back a little to brush over the top of the buns. Mix to a soft, smooth dough. Cover the basin with a cloth and stand it in a warm place for one hour for the dough to rise. Then beat in the granulated sugar, currants, and chopped peel. Knead the dough with floured hands, form it into buns and place them on two greased tins, leaving room for them to rise. Let them ‘■prove” in a warm place for thirty minutes. Brush the tops with egg and sprinkle with crushed sugar or caraway seeds and a few currants. Bake in a quick oven for from 20 to 30 minutes. Sufficient to make ten or twelve buns.

Ginger Scones. Take I teaspoonful ground ginger, ‘lb flour, loz margarine, 21 flat teaspoonfuls baking-powder, golden syrup. milk. Sieve the flour with the ground ginger and baking-powder. Rub in the margarine. 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 it 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. Cornflour Scones, Take Ilb flour, 2oz cornflour. 1 tef.spoonful baking-powder, loz butter, 1 dessertspoonful castor sugar, milk to mix. Sieve the flour, cornflour, and bak-ing-powder. Rub in the butter. Add the sugar and mix a” ‘ , r G’ ally add some mi l able dough. Roll

eighths of an inch thick and cut into small rounds. Place on a slightly greased tin. Brush the scones over with milk and bake in a hot oven for about ten to fifteen minutes. Suflicidfd t? make seven or eight scones