Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes. Florence White
METHOD
1.Rub the butter into the flour.
2.Mix in the salt.
3.Make into a dough with milk or cream.
4.Roll out thin.
5.Bake in heavy iron frying-pan or on Scotch girdle, rubbed with a bit of mutton fat.
6.When brown one side turn over on other.
7.Cut into squares.
8.Split and butter.
9.Serve on hot dish for tea.
Singin’ Hinnie
Miss Bright, Northern Counties School of Cookery, 1929
INGREDIENTS: Plain flour 1 lb.; lard 4 oz.; butter 4 oz.; salt 1/4 teaspoonful; cream of tartar 1/2 teaspoonful, bicarbonate of soda 1/4 teaspoonful, currants 6 oz.; milk, sufficient to make a stiff paste. Butter to spread.
METHOD
1.Rub the butter and lard into the flour.
2.Mix in the salt, cream of tartar and bicarbonate of soda.
3.Add the currants well cleaned.
4.Make into a firm dough with the milk.
5.Shape it into a round.
6.Roll it out 1/4 inch thick.
7.Rub a girdle with a bit of mutton fat and make it hot.
8.Place the cake on it.
9.Cook till the under side is brown.
10.Then turn it with a broad-bladed knife (in northern counties they use a wooden spurtle) and cook the other side.
11.Turn it again to heat it well through, cut into convenient pieces, split, butter, and serve piping hot.
Scotch Pancakes
These are the delicious, soft ‘flannel’ scones that are so good to eat cold spread with butter. Mrs. R. Bennett’s recipe is excellent. Girdles in varying sizes can be bought at the Army and Navy Stores, and the Civil Service Supply Association.
INGREDIENTS: Flour plain 2 teacupfuls (1/2 pint, 7 oz.); bicarbonate of soda 1/2 a small teaspoonful; cream of tartar 1 small teaspoonful; salt 1/4 teaspoonful; eggs 2; milk 1/4 pint.
METHOD
1.Sift the flour, soda, cream of tartar and salt all together.
2.Beat up the eggs well.
3.Then beat them up with the milk.
4.And mix them with the flour to make a thick batter; as the size of eggs varies, and some flour takes up more moisture than others it is difficult to give the exact measure of the liquid required, so don’t use too much of it as the batter must be thick.
5.Grease the girdle well with butter.
6.Don’t have it too hot.
7.Drop the batter on it in rounds.
8.When browned on one side turn over and brown on the other.
Pikelets or Girdle Cakes
North Country
INGREDIENTS: Flour 1/2 lb.; salt 1/2 teaspoonful; castor sugar 2 teaspoonfuls; cream of tartar 1 teaspoonful; carbonate of soda 1/2 teaspoonful; egg 1; milk 1/4 pt.; water 1/4 pt.
TIME: 8—10 minutes.
METHOD
1.Put all the dry ingredients into a basin and mix well.
2.Separate the yolk from the white of the egg and beat each separately.
3.Beat the yolk in with the milk and water.
4.And use it to make the flour into a batter.
5.Fold in the well-whisked white of egg.
6.Rub the girdle over with a piece of mutton fat.
7.Make it hot.
8.Pour the batter on in tablespoonfuls.
9.When brown on one side turn with a knife and brown the other.
10.Butter and serve very hot.
Girdle Scones
Miss Naismith, Liverpool, 1904
INGREDIENTS: Flour 1/2 lb.; butter or lard 2 oz.; cream of tartar 1 teaspoonful; bicarbonate of soda 1/2 teaspoonful; salt 1/4 teaspoonful; sugar 1 oz.; milk 1/4 pint.
TIME: to bake on girdle 10—15 minutes.
METHOD
1.Rub butter or lard into flour.
2.Mix in the other dry ingredients.
3.Make into a fairly soft dough with the milk, if necessary adding a little more.
4.Roll and cut into small rounds (this quantity should make 12).
5.Rub a hot girdle with a piece of mutton fat.
6.Bake the scones on it, turning frequently for 10—15 minutes.
7.Split and butter – serve hot.
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