|
Classic
Cook Books
< last page | next page >
page 228
pieces about as large as an egg, roll them under the hands into round balls, rub
the tops with sugar and water mixed, and then sprinkle dry sugar over them. Bake
immediately.
SCOTCH SCONES.
Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two
heaping teaspoonfuls of baking-powder; then rub into it a tablespoonful of cold
butter, and a teaspoonful of salt. Be sure that the butter is well worked in.
Add sweet milk enough to make a very soft paste. Roll out the paste about a
quarter of an inch thick, using plenty of flour on the paste-board, and
rolling-pin. Cut it into triangular pieces, each side about four inches long.
Flour the sides and bottom of a biscuit-tin, and place the pieces on it. Bake
immediately in a quick oven from twenty to thirty minutes. When half done, brush
over with sweet milk. Some cooks prefer to bake them on a floured griddle, and
cut them a round shape the size of a saucer, then scarred across to form four
quarters.
CRACKNELS.
Two cups of rich milk, four tablespoonfuls of butter and a gill of yeast, a
teaspoonful of salt; mix warm, add flour enough to make a light dough. When
light, roll thin, and cut in long pieces three inches wide, prick well with a
fork, and bake in a slow oven. They are to be mixed rather hard, and rolled very
thin, like soda crackers.
RAISED MUFFINS. No. 1.
Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt,
a tablespoonful of butter or sweet lard, and a half cup of yeast; add flour
enough to make it moderately thick; keep it in a warm, not hot, place, until it
is quite light, then stir in one or two well-beaten eggs, and half a teaspoonful
of soda, dissolved in a little warm water. Let the batter stand twenty-five or
thirty minutes longer to rise a little, turn into well-greased muffin-rings or
gem-pans, and bake in a quick oven.
To be served hot, and torn open, instead of cut with a knife.
RAISED MUFFINS. No. 2.
Three pints of flour, three eggs, a piece of butter the size of an egg, two
heaping teaspoonfuls of white sugar, one-half cake of compressed yeast, and a
quart of milk; warm the milk with the butter in it; cool a little, stir in the
sugar and add a little salt; stir this gradually into the flour, then add the
eggs well-beaten; dissolve the yeast in half a cup of luke-warm water and add to
the
< last page | next page >
Classic
Cook Books
|
