Recipe
Banana Scones 1982
Take 8oz self-raising flour, 2 bananas, 1½oz margarine, 1 egg yolk, 1oz sugar and a little milk. Sieve the flour and rub in the margarine. Add in the sugar and chop the banana into small pieces and add to the mixture. Add the egg yolk and a little milk to make a stiff dough. Roll out and cut into rounds. Makes about 12. Brush the top of the scones with egg white and place on a floured tray. Cook for 10 minutes at 230c or 450f. Cool on a wire tray. Read more......
Little Milk Rolls 1933
Try these for a change, Mrs J Giles, Paisley speaks very highly of them. Hot or cold, these are equally good. Half pound of flour, 2oz margarine, a good pinch of salt, a teaspoonful of baking powder and milk to mix. Mix the flour, salt and baking powder and sieve it. Rub in lightly the margarine, then add enough milk to make a stiff dough. Form into little balls, put on a hot tin and bake in a hot oven for 15 minutes. Just before they are done brush over with a little milk. Read more......
Carmel Scones 1958
The prize of a lovely pearl necklace is won by Mrs Fotheringham, Tibbermore, Perthshire. The family will enjoy these lovely scones fresh from the oven. Take 8oz, 1 and half oz melted margarine, 1oz sugar, half a gill milk, 1 small egg, 1 teaspoonful cream of tartar and half teaspoon bicarbonate of soda and a pinch of salt. For the caramel 2oz butter and 2oz moist brown sugar. Sift together the flour, salt, cream of tartar, bicarbonate soda, sugar and mix well. Add the melted butter egg and milk to make a stiff dough and mix thoroughly. Turn on to a floured surface and knead lightly. Roll out half an inch thick and cut with a cutter. Cram the brown sugar and butter together in basin. Put a big spot on the top of each scone and bake in a hot oven for 10 –15 minutes. Read more......
Oatmeal Scones 1958
I like these hot and buttered or cold with jam - Mrs E. Trimble, Brechin Road, Arbroath. Take ¼lb fine oatmeal, 2oz medium oatmeal, 2oz flour, 2oz dripping, 1oz sugar, good pinch of salt, I heaped teaspoon of baking powder, 1 gill milk. Beat dripping to a cream, mix with it the sugar them the flour, oatmeal and baking powder. Mix to a dough with the milk. Roll out, cut into cakes and bake on floured tins in a moderate oven. Read more......
Egg Quiche 1983
Serves 4 - Mrs N. Donald, Insch. Take 4oz short crust pastry, 3 hard boiled eggs (chopped), 2oz cooked ham (chopped), salt and pepper, 2oz grated cheese, 4oz single cream and 2 beaten eggs. Line a 7 inch flan ring with shortcrust pastry. Bake blind for 10 minutes and then put in the chopped eggs and ham. Beat eggs with cream and season. Pour into flan and cover with grated cheese. Bake in the centre of oven at 275F for 30 minutes, serve hot or cold. Read more......
Chocolate Snowballs 1934
Needs no cooking - Miss Susan Craik, 11, Provost Circle, Inverurie. Take 8oz digestive biscuits, 1 and a ½ tablespoons drinking chocolate, 2oz margarine, 1 small tin of condensed milk, 20 marshmallows, coconut. Crush the biscuits, melt the margarine, add chocolate and milk, stir well. Wet hands, cover the marshmallows with the mixture and roll in coconut. Read more......
Glasgow Scones 1910
1 lb. Flour, 4oz butter, 2oz sultanas, 4oz sugar, 1 teaspoonful soda, 2 teaspoonfuls cream of tartar, ½ teaspoonful salt, about two teacupfuls of milk. Rub butter into flour, add dry ingredients and mix to a soft dough with the milk. Turn onto a floured board and cut into three pieces. Shape each piece into a round scone, do not roll it have it thick. Brush over with milk or egg and bake in a hot oven for 20 to 30 minutes. Read more......
Waffle Surprise 1935
These are made with 2 eggs ( the yolks separated from the whites), 1½ cupfuls sweet milk, ¾ cupful Kellogg's All Bran, 1½ cupfuls flour, 4 teaspoonfuls baking powder, 1 teaspoonful salt, 2 tablespoonfuls sugar and ½ a cup of melted butter. Beat the egg yolks slightly, add the milk and the all-bran and let soak while sifting all the dry ingredients into the liquid mixture; add melted butter and fold in the stiffly beaten egg whites. Bake in a hot waffle iron until now steam is visible. Read more......
Swiss Milk Tablet 1935
This brown tablet is delicious and a great favourite. Take 3lb of castor sugar, 3-oz fresh butter, a small time of condensed milk, 1 cupful of fresh milk, 1 heaped tablespoonful of syrup and 1 dessertspoonful of vinegar. Put sugar, butter, syrup and fresh milk into an enamel lined pan and melt very slowly (don't allow to boil until thoroughly melted). When boiling add the condensed milk, stirring all the time, boil for 20 to 30 minutes, and then add the vinegar. Remove from the fire and beat for five minutes, before pouring into greased tins. Read more......
Banana Sponge 1960
A delicious light sponge - Mrs MacDiarmid, Stirlingshire. Take ¼ cupful butter, ¾ cupful castor sugar, 2 eggs, 1 cupful flour, 1 heaped teaspoonful baking powder and 2 bananas. Cream the butter and sugar, add egg yolks and beat well, then the flour, baking powder and mashed bananas. Lastly fold in stiffly beaten egg whites. Bake in two sandwich tins in hot oven for 20 minutes. When cold put together with whipped cream and dust the top with icing sugar. Read more......