* 3/4 lb. Flour—1 1/2d. * * 1/2 pint Milk—1d. * * 1 oz. Butter—1d. * * 2 teaspoonsful Baking Powder—1 1/2d. * * Total Cost—5d. * * Time—10 Minutes. * Rub the butter into the flour, stir in the baking powder, and make into a very light dough with the milk; turn on to a floured board, knead for a few minutes, roll out about half an inch thick. Cut into shapes, put on to a floured tin, and bake in a quick oven for about ten minutes. Serve either hot or cold.
SCONES—No. 2
* 1 lb. Flour—2d. * * 1/2 pint Sour Milk * * 3 teaspoonsful Baking Powder * * 1 teaspoonful Salt—1 1/2d. * * Total Cost—31/2 d. * * Time—5 Minutes. * Mix the flour, baking powder, and salt together, mix into a very light dough with the milk, adding a little more milk if necessary; turn on to a floured board and knead till smooth, roll out half an inch thick. Cut into small rounds and bake for about five minutes.
SCONES—No. 3
* 1 lb. Flour—2d. * * 2 oz. Dripping * * 1 oz. Sugar * * 1/2 pint Sour Milk * * 1 teaspoonful Cream of Tartar * * 1/2 teaspoonful Carbonate of Soda—1 1/2d. * * Total Cost—31/2 d. * * Time—20 Minutes. * Rub the dripping into the flour; stir in the sugar, cream of tartar, and soda. Mix into a very light dough with the milk, turn on to a floured board; divide into two parts. Flatten these out into two cakes, divide each one into four pieces, brush over with milk. Put on to a floured tin and bake in a hot oven from fifteen to twenty minutes.
POTATO FRITTERS
* Cold Potatoes
*
* 1 Egg
*
* 2 oz. Sugar
*
* Nutmeg or Lemon Peel
*
* Hot Fat
*
* Total Cost—11/2 d.
*
* Time—5 Minutes.
*
Mash up the potatoes very smoothly, beat in the sugar and a flavouring
of nutmeg or grated lemon peel. Beat up the egg and pour over the
potatoes and mix into a paste; form into small round cakes. Fry in very
hot fat till brown; pile high on a dish, sprinkle with sugar and serve.
One egg is sufficient for about 1 lb., potatoes.
APPLE FRITTERS
* 3 Apples—2d. * * Frying Batter—1d. * * Hot Fat * * Sugar * * Lemon—1d. * * Total Cost—4d. * * Time—5 Minutes. * Peel and slice up the apples into rounds, take out the core with a small round cutter. Make frying batter by directions given elsewhere, and flavour with lemon juice. Dip in the pieces of apple, plunge into plenty of hot fat, and fry till a good colour. Drain on kitchen paper, pile high on a dish, and sprinkle well with sugar; serve very hot.