Recipe: Delicious English Scones

Place in a mixing bowl

  • Four cups of sifted flour,
  • Two tablespoons of baking powder,
  • Two level tablespoons of sugar,
  • One-half teaspoon of salt.

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up[pg 46]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.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Oatmeal Scones

  • 1 cup cold porridge (stiff)
  • 1 cup boiling water
  • 1 tablespoon fat
  • ½ teaspoon baking powder or ¼ teaspoon soda
  • 1 teaspoon corn syrup
  • ½ teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Barley Scones

  • 1 cup whole wheat flour
  • 1 cup barley meal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons fat
  • ¾ cup sour milk
  • ⅓ teaspoon soda

Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Scotch Scones

Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a tablespoonful of cold BUTTER and a teaspoonful of salt. Be sure that the BUTTER is well worked in. Add sweet milk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a BISCUIT tin, and place the pieces on it. Bake immediately in a quick oven from twenty to thirty minutes. When half done, brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a Saucer, then scarred across to form four quarters.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Yeast Dumpllings

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water. Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the milk (which should be lukewarm), and with your clean hand gradually mix the whole well together, and work the dough perfectly smooth and elastic. The pan Containing the dough must then be covered over with a cloth, and in the winter must be placed on a stool in a corner near the fire, that it may rise, or increase in size to nearly double its original quantity. When the dough has risen in a satisfactory manner, which will take about an hour, dip your hand in some flour and work it, or rather knead it together, without allowing it to stick to your hands; divide it into about twelve equal parts; roll these with flour into balls, and as you turn them out of hand, drop them gently into a pot on the fire, half full of boilingwater; allow the water to boil up once as you drop each dumpling in separately, before you attempt to put in another, in order to prevent the DUMPLINGS from sticking together, as this accident would produce a very unsatisfactory result, and spoil your dinner. Yeast DUMPLINGS must not boil too fast, as then they might boil out of the pot. They will require about half-an-hour’s boiling to cook them; they must be eaten immediately, with a little butter or dripping, and salt or sugar.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Fruit Dumplings

Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents’ worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents’ worth of molasses; it will cost about twenty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Gammon Dumplings

Make a plain paste of one pound of flour, (cost four cents,) one dessertspoonful of salt, and one of baking powder, quarter of a pound of finely chopped suet or scraps, (cost two cents,) and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it half a pound of any cheap cut of bacon or ham, finely chopped, (cost six cents,) roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Do not let the pot stop boiling, or the dumpling will be heavy. Serve it hot, with one quart of plain boiled potatoes, (cost three cents.) The dinner will cost fifteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)