Soda Scones
1 quart sifted flour
1 even tea-spoon salt
1 even tea-spoon carbonate of soda
2 tea-spoons cream of tartar
1 large table-spoon butter
Milk (about 1 pint)
Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub in the butter with the fingers. Add the milk gradually, mixing lightly with a knife until just stiff enough to be handled. Then turn the dough out on to a well floured board. Flour the rolling-pin, and roll, or rather dab out the mixture until about half an inch thick. Cut into rounds and bake at once on a floured tin for about ten minutes.
In making these scones, the mixture, once the butter has been rubbed into the flour, must be touched as little as possible with the hands.
Tea Buns
1 lb. flour
2 ozs. butter
1 table-spoon powdered sugar
¹⁄₄ lb. currants
¹⁄₂ tea-spoon bi-carbonate of soda
¹⁄₂ tea-spoon tartaric acid
1 egg
1 pint milk
Mix the soda and tartaric acid with the flour. Sift the flour. Rub in the butter, add the sugar and the currants. Beat up the egg in a large basin. Add the milk to it, and when well mixed, stir in the flour, etc., gradually. Bake in a quick oven, in small cakes, in a buttered baking tin.
*Tea Cakes—I
¹⁄₂ lb. fine flour
³⁄₄ oz. German yeast
1 oz. powdered sugar
1 egg
¹⁄₂ pint milk, very bare measure
2 ozs. fresh butter
Dissolve the yeast in a little of the milk and rub down smoothly. Put the flour and sugar into a pan and mix them together, then rub in the butter and add the egg, previously beaten. Next add the yeast by degrees, stirring it in with a wooden spoon, and then gradually add sufficient milk to make the mixture of the consistency of an ordinary cake or stiff batter. Beat it for five to ten minutes. Set it to rise before the fire, covered with a cloth and protected from the draught. Let it rise for an hour. Fill two or three buttered tins half full and bake in a very hot oven. Lay them on a sieve to cool when turned out of the tins.