The new Albatross recipe book / [Spillers Limited].

Date:
[between 1930 and 1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The new Albatross recipe book / [Spillers Limited]. Source: Wellcome Collection.

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    QUICK BREAD AND SCONES PLAIN SCONES 8 oz. Albatross Self-Raising 14-2 oz. margarine Flour } pint milk or buttermilk 4 level teaspoon salt Grease and flour a baking tin or sheet ready. Sieve flour and salt. Rub in fat and mix to a soft dough with the liquid. . Cae on to a lightly floured board and divide intotwo. Shape lightly into two rounds, and pat to about half-inch thick. Place on prepared tin. Mark each piece almost through in a cross and bake for 15 minutes in hot oven. (Regulo Mark 7 or 430-450° Fahr.). (Variation I.) SYRUP SCONES Beat 1 tablespoon syrup into the milk for plain scones. (Variation II.) SWEET SCONES To the dry ingredients of plain scones, add 3-1 tablespoon sugar. (Variation III.) FRUIT SCONES To plain scone recipe add sugar and 1-2 oz, sultanas or chopped dates. PLAIN GRIDDLE SCONES Use the plain scone recipe. Cut into rounds }” thick and bake on both sides on a not too hot griddle. They will require about 15 minutes. CHEESE SCONES 4 oz. Albatross Self-Raising Pinch of Salt Flour Few grains Cayenne pepper 1 oz. butter Milk to mix 1-14 oz. grated dry cheese Rub the butter into the flour. Add the cheese, salt, pepper and enough milk (about } pint) to make a not-too-wet dough. Cut into rounds and cook as for plain scones. DROP SCONES 8 oz. Albatross Self-Raising Flour 1 teaspoon syrup 1 tablespoon sugar 1 egg Pinch of salt 1 teacup milk Walnut of margarine Lemon essence
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