Brownmeal

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 10 min Total: 10 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Mix together thoroughly flour, fine oatmeal, bicarbonate of soda, cream of tartar, and salt.
  2. Work in enough skim milk or milk and water (about half a pint) to bring it all to a smooth elastic dough.
  3. Knead this lightly till it neither sticks to your hands nor to the basin.
  4. Roll it out, not too thick, and stamp it out with a cutter (a tumbler or a saucepan lid will do) according to the size you wish your scones to be.
  5. Have the girdle hot but ungreased, place the cakes on it, and let them cook for about five minutes, when they should have risen well and the surface be quite smooth.
  6. Turn them and cook for five minutes longer till the other side is equally done (they should only be a very pale colour).
  7. These cakes may be baked in a hot oven, turning them as above, but though nice enough in this way, they have not the same taste as if cooked on the girdle.
Original Text · last edited 4 days ago
Brownmeal. —Mix together thoroughly 4oz. each of flour and fine oatmeal, a quarter of a teaspoonful of bicarbonate of soda, half a teaspoonful of cream of tartar, and the same of salt; now work into it enough skim milk or milk and water (about half a pint) to bring it all to a smooth elastic dough. Knead this lightly till it neither sticks to your hands nor to the basin, then roll it out, not too thick, and stamp it out with a cutter (a tumbler or a saucepan lid will do) according to the size you wish your scones to be. Have the girdle hot but ungreased, place the cakes on it, and let them cook for about five minutes, when they should have risen well and the surface be quite smooth; then turn them and cook for five minutes longer till the other side is equally done (they should only be a very pale colour). These cakes may be baked in a hot oven, turning them as above, but though nice enough in this way, they have not the same taste as if cooked on the girdle.
Notes
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