Some Recipe Ideas for Your Griddle

DROPPED SCONES 4oz (100g) plain flour 1/4 tsp salt

1 level tsp (5ml) cream of tartar

1/2 level tsp (2.5ml) bicarbonate of soda 1 egg

1oz (25g) caster sugar 1/4 pint (150ml) milk 1/2oz (10g) margarine

METHOD

1.Rub the fat into the flour.

2.Beat in the remaining ingredients.

3.When a smooth batter has been obtained, drop spoonfuls on to the pre-heated griddle plate.

4.Turn each scone when bubbles start to burst on the upper side.

5.Cook on the reverse side until light brown and the 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 cooling rack.

8.When cool, butter and serve.

6oz (175g) plain flour 1/2 level tsp (2.5ml) salt 1/4oz (5g) baking powder 2oz (50g) margarine 2oz (50g) sugar

2oz (50g) currant or sultanas 1/4 tsp grated nutmeg

1 egg

a little milk

METHOD

1.Sieve the flour and salt into a bowl.

2.Rub in the fat.

3.Add the dry ingredients.

4.Beat the egg and mix to a soft dough adding a little milk to obtain a soft consistency.

5.Roll out 1/4" (5mm) thickness.

6.Cut out with a 2" (50mm) plain cutter.

7.Cook on the pre-heated griddle for about 6 minutes 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
pepper to taste		cutter to suit requirements.
2 tsp (10ml) milk	4.	Cook on a pre-heated griddle for 3-4
		minutes on each side.