Today, September 6th …
In honour of my friend and fellow-blogger Barbara of winosandfoodies, today I give you a taste of
Even if they cooked the same old things from ‘home’, early settlers often gave their dishes ‘local’ names. There is one single recipe with a local name in this little book. It is a scone, really.
1 breakfastcup ﬂour
1 tablespoonful sugar
1 heaped teaspoon
3 ozs. butter
Rub the butter into ﬂour, sugar, and baking powder, then add the egg well beaten, and enough milk to make a stiff dough. Place in heaps on cold greased oven shelf. Bake quick oven 10 to 15 minutes.
I liked this one too – another scone recipe to add to our collection.
Preserved Ginger Scones.
½ lb. ﬂour (one breakfast cup)
1 oz. butter
¼ teaspoon salt
¼ teaspoon sugar
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.
Tomorrow’s Story …
Quotation for the Day …
“ Love in a ——— ”
“ Do you love me ? ” said the cup to the custard.
“ I'm just brimming up in you,” replied the custard.
“ You sweet thing,” answered the cup.
A Golden Rule.—Hold fast to that which is good.
[From the cookbook featured today! I don’t quite know what to make of this.]