SOMERECIPEIDEASFORYOURGRIDDLE
DROPPED SCONES | METHOD | |
4oz (100g) plain flour | 1. | Rub the fat into the flour. |
1/4 tsp salt | 2. Beat in the remaining ingredients. | |
1 level tsp (5ml) cream of tartar | 3. | When a smooth batter has been obtained, drop |
1/2 level tsp (2.5ml) bicarbonate of soda |
| spoonfuls on to the |
1 egg | 4. | Turn each scone when bubbles start to burst on |
1oz (25g) caster sugar |
| the upper side. |
1/4 pint (150ml) milk | 5. Cook on the reverse side until light brown and the | |
1/2oz (10g) margarine |
| scone, when split, is dried through. |
| 6. Allow approx. 3 minutes for the first side and 2 | |
|
| minutes for the second. |
7. Place inside a clean folded towel laid over a cool- ing rack.
8. When cool, butter and serve.
WELSH CAKES | METHOD | |
6oz (175g) plain flour | 1. Sieve the flour and salt into a bowl. | |
1/2 level tsp (2.5ml) salt | 2. | Rub in the fat. |
1/4oz (5g) baking powder | 3. Add the dry ingredients. | |
2oz (50g) margarine | 4. | Beat the egg and mix to a soft dough adding a |
2oz (50g) sugar |
| little milk to obtain a soft consistency. |
2oz (50g) currant or sultanas | 5. | Roll out 1/4" (5mm) thickness. |
1/4 tsp grated nutmeg | 6. Cut out with a 2" (50mm) plain cutter. | |
1 egg | 7. Cook on the | |
a little milk |
| each side. |
| 8. They may be eaten hot or cold and should be split | |
|
| and buttered. |
POTATO CAKES | METHOD | |
8oz (225g) warm creamed potatoes | 1. Mix all the ingredients together. | |
2oz (50g) plain flour | 2. | Knead lightly. |
1/2 (2.5ml) salt | 3. | Roll out thinly and cut with a pastry cutter to suit |
pepper to taste |
| requirements. |
2 tsp (10ml) milk | 4. | Cook on a |
|
| each side. |
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