Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/7



indent=2|

$1⁄2$ ℔. flour (one breakfast cup)

1 oz. butter

$1⁄4$ teaspoon salt

$1⁄4$ 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.

indent=2|

1 ℔ flour

3 teaspoonfuls Edmonds' Baking Powder

2 ozs. butter

1 egg

2 teaspoonfulls 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.

indent=2|

3 level breakfast cups flour

3 teaspoonfuls Edmonds' Baking Powder

Salt to taste

Mix with large cup of milk and water, divide dough into half roll out, and cut 4 scones from each. Cook on hot girdle.