MORNING TEA GUESTS

Wairarapa Times-Age, 2 September 1940, Page 8

MORNING TEA GUESTS

LIKE PLAINER KINDS OF FOOD. TRY THESE RECIPES. Cheese Scones. Take 2 breakfastcups of flour, 1 cupful grated cheese. 1 teacup of milk. J teaspoonful salt, 1 teaspoonful baking soda, 2 teaspoonfuls cream of tartar, ltoz butter. , Method: Rub the butter into the flour, salt and rising. Add the cheese and mix to a soft dough with the milk. Knead well and cook in a rather quick oven for 15 to 20 minutes. Girdle Scones.

Take lib flour, 1 teaspoonful salt, 1 level teaspoonl'ul cream of tartar, 1 level teaspoonful baking soda, 2oz lard (optional), ,j pint milk. Method: Sift together the flour, salt, cream of tartar and soda; rub in the lard and mix to a soft dough with the milk. Roll out and cut into rounds about Jin in thickness. Heat the girdle thoroughly and cook the scones about 10 minutes, turning them once. Nut Bread.

Take 2 cupfuls of flour sifted with J teaspoonful salt, 2 teaspoonfuls, bakingpowder, i cupful sugar, J cupful walnuts, J cupful sultanas, loz butter, 1 egg, 1 teaspoonful golden syrup. Method: Add the sugar, nuts and sultanas to the sifted flour and rising; make a hole in the centre and drop in the egg unbeaten. Melt the butter and the golden syrup together, pour onto the egg and mix gradually with the milk, not making it too wet. Cook for an hour in a medium oven. Syrup Scones. |

Take 11b flour, 1 small teaspoonfu' bicarbonate of soda, i teaspoonful tartaric acid. 1 tablespoonful golden syrup, buttermilk.

Method: Sieve the flour, soda and tartaric acid. Mix the syrup with about a teacup of buttermilk. Make into a dough. Knead lightly and roll out about jin in thickness. Cut into rounds and bake in a hot oven for 12 minutes. When buttermilk is unobtainable add a little fat and use sour milk.