Mrs. Wilson's Cook Book Part 10

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up an egg and then add one-half of the beaten egg to one and one-fourth cups of milk.

Beat to mix. Use this to make a soft dough. Turn on a lightly floured baking board and knead for three minutes. Now divide into five pieces and mould each piece round like a saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.

SCOTCH SCONES

Place in a mixing bowl

Five cups of flour, One and one-half teaspoons salt, Three level tablespoons baking powder, One-half cup of sugar.

Sift to mix and then rub in

One-half cup of shortening,

And mix to a dough with

One and one-fourth cups of milk.

Now work in

One-half cup of currants,

Or

One-half cup of raisins, One-quarter cup of finely chopped citron, One teaspoon cinnamon, One-half teaspoon nutmeg, One-half teaspoon allspice.

Divide into six pieces and then roll out the size of a saucer and about three-quarters of an inch thick. Make two cuts forming a cross, dividing the dough into four wedge-shaped pieces. Brush with beaten egg and bake for fifteen minutes in a hot oven. This amount will make twenty-four scones. To serve, split and fill with jam and then pile on a wicker basket, cover with a napkin and serve with tea.

IRISH SCONES

Three cups of mashed potatoes, Three cups of sifted flour, Two teaspoons of salt, Two level teaspoons of baking powder, Three level teaspoons of shortening.

Now place in a bowl

One-half cup of milk, One egg.

Beat. Use about two-thirds of the egg and milk mixture to form a dough. Knead the dough to a smooth mixture and then divide into four parts. Pat or roll out like a saucer and then make two cuts to form the cross, cutting into four pieces. Brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes.

POPOVERS

Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add

One cup of sifted flour, One teaspoon of sugar, One-half teaspoon of salt.

Beat with egg-beater until the mixture is a ma.s.s of bubbles on top, when the egg-beater is removed. This usually takes about five minutes.

Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in.

Opening the door before this period of time elapses prevents the mixture from springing or popping. After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres.

DOUGHNUTS

Take brioche dough, roll out one-half inch thick, cut with biscuit cutter, place on moulding board, cover and let rise fifteen minutes, fry golden brown in hot fat--roll in sugar and cinnamon.

DOUGHNUTS WITH FRUIT CENTRE

After doughnuts are cut and layed on board to rise, make an opening in side of same and insert one spoonful of jelly, pinch edges together and cover. Let rise and fry in usual manner.

CRULLERS

Place in bowl

Five cups of sifted flour, One teaspoon of salt, Three level tablespoons baking powder, One and one-quarter cups sugar.

Rub between the hands to thoroughly mix; then rub in three tablespoonfuls shortening. Then place

One egg, One cup of milk

in a bowl; beat to mix. Use this to form the dough, roll out one-half inch thick, cut and fry golden brown in hot fat.

HOW TO FRY CRULLERS OR DOUGHNUTS

When ready to fry place four cups of vegetable oil in a pan. The pan should not be too large and the fat should be deep enough to allow the cruller to swim at least two and one-half inches from the bottom of the pan.

GOLDEN BROWN

Heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count 101, 102, 104 and so on until 110 is reached. The sample should now be floating on top and a light brown in color. Do not attempt to start frying before this time, as the fat will not be sufficiently hot and the crullers will soak up the grease. Drop four or five doughnuts in the hot fat at a time, turning constantly, and cook until golden brown, lift, let drain few seconds, lay on paper towelling and then roll in sugar and cinnamon.

SPONGE CAKE--ONE EGG

Place in mixing bowl

One-half cup sugar, Yolk of one egg, One tablespoon b.u.t.ter.

Cream well, then add

Three tablespoons water, Two-thirds cup of flour, One teaspoon baking powder, Pinch salt.

Beat to mix, then fold in the stiffly beaten white of one egg; bake in well-greased and floured pan in slow oven thirty minutes.

SPONGE CAKE--TWO EGGS

Place in mixing bowl