Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/7

RECIPES

 

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PRESERVED GINGER SCONES.

• 1/2 ℔. flour (one breakfast cup)
• 1 oz. butter
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon Edmonds' Baking Powder
• Preserved Ginger
• Milk and water to mix

Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.

CINNAMON SCONES.

• 1 ℔ flour
• 3 teaspoonfuls Edmonds' Baking Powder
• 2 ozs. butter (moderate)
• 1 egg
• 2 teaspoonfulls ground cinnamon
• Milk to mix, sugar to taste, salt to taste

Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven.

GIRDLE SCONES.

• 3 level breakfast cups flour
• 3 teaspoonfuls Edmonds' Baking Powder
• Salt to taste

Mix with large cup of milk and water, divide dough into half roll out, and cut 4 scones from each. Cook on hot girdle.

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