Breakfast and savoury dishes / by R.O.C.

  • R. O. C. (Rose Owen Cole)
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Breakfast and savoury dishes / by R.O.C. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    21/80 (page 19)
    No. 7. SCONES. Average cost of “ Scones ” {about Eight). Ingredients i lb. flour J pint milk 3 oz. butter J oz. cream of tartar \ J oz. carbonate of soda j- 1 oz. castor sugar j Time required, about forty minutes. s. d. ... o 2J ... o IJ ... o 3 ... o X ° ih. 1. Put one pound of flour into a basin and mix into it Jtalf-an-ounce of cream of tartar, a quarter of an ounce of carbonate of soda, and one ounce of castor sugar. 2. Take three ounces of butter, and rub it well into the flour with your hands. 3. Turn it out on to a floured board. 4. Mix it into a smooth paste with half-a-pint of milk. 5. Flour a rolling pin and roll it out to make sure that the butter is well mixed in the flour. 6. Flour the rolling-pin and roll out the paste to a thin sheet, about one-third of an inch in thickness. 7. Take a knife, dip it in flour, and cut the paste into triangular pieces, each side about four inches long. 8. Flour a tin, put the scones on it, and bake them directly in the oven for thirty to forty minutes. 9. When the scones are half done, brush them over with milk. N.B.—Scones if liked should be split, toasted, and buttered, and served hot. B 2