DID YOU READ OPENING REMARKS
INSIDE THE
FRONT COVER OF THIS BOOK?
RECIPES
PRESERVED GINGER SCONES.
- ½ lb. flour (one breakfastcup)
- 1 oz. butter
- ¼ teaspoon salt
- ¼ 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 lb. flour
- 3 teaspoonfuls Edmonds’ Baking Powder (moderate)
- 2 ozs. butter
- 1 egg
- 2 teaspoonfuls 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.