FLANNEL CAKES
SOMEHTING SEASONABLE. Sift Boz plain flour with one-third level teaspoon bicarbonate of soda and 1 teaspoon salt. Rub in a piece of butter about the size of a walnut, then add one ounce of sugar. Separate the whites from the yolks of two eggs make a bay in the middle, of the flour, add yolks, and gradually add some milk to make a smooth batter, using ij pint altogether. Lastly add the whites, beaten to a stiff froth. Grease a small omelet pan and allow it to get very hot, pour in enough batter to cover the bottom of the pan and cook until it bubbles on top and browns underneath, then turn and brown the other side. Spread with jam and join together. Sprinkle with sugar and serve instead of plain pancakes. All types of scones are those breadlike mixtures which are made and baked at once as the leavening agents acts quickly. The dough should be handled carefully and lightly. Too much kneading will cause scones to be tough.
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Wairarapa Times-Age, 19 March 1941, Page 8
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173FLANNEL CAKES Wairarapa Times-Age, 19 March 1941, Page 8
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