Oatmeal Scones
INGREDIENTS. -Cold porridge, flour.
A good way of using up cold porridge is to make it into scones. Knead as much flour into it as will make a paste. Roll this out about inch thick, cut it into three-cornered pieces and bake on a greased griddle or in the oven. oz. grs.
Water ... ... ... 0.0 0 350 Albumenoids ... ... 2 253 ... ... 10 291 Fat ... ... 1 270 Serve hot, split Mineral Matter ... ... ... 147 open and buttered. 16 0 Note.-Excellent Scotch oatmeal is sold by children, and treacle may be spread upon Keen, Robinson and Bellville.
A little sugar and some flavouring may be added when the scones are made for them instead of butter.
OCTOBER, DINNERS FOR. 269 OCTOBER, DINNERS FOR.
October-Dinner for Twelve Persons.
MENU. (English.) Quantity. Average Oyster Soup.
Fried Soles.
Salmi of Game. 8. d. 5 pints. 66 3 fish. 36 Red Mullet in Cases. 12 small. 90 2 dishes. 50 Saddle of Mutton. 1 joint. 10 0 Potatoes. 4 lbs. 04 Stewed Celery. 4 heads. 10 Vanilla Soufflé. 1 30 Apples in Red Jelly. 2 mlds. 40 Anchovy Toast. 2 dishes. 1 E £2 3 10 MENU. (French.) Potage aux Huîtres.
Soles Frites.
Rougets en Caisses.
Salmis de Gibier.
Selle de Mouton.
Pommes de Terre.
Céleri.
Soufflé de Vanille.
Gelée aux Pommes.
Anchois au Gratin.
October-Dinner for Ten Persons.
MENU. (English) Quantity. Average Mock Turtle.
Fried Cod Steaks.
Mutton Cutlets and Spinach.
Rissolettes of Hare.
Sirloin, Horseradish Sauce.
Potatoes. Savoy.
Wild Duck.
Creamed Apple Tart.
Wine Jelly.
Stilton.
MENU. (French.) 8. d. 2 quarts. 3 6 4 lbs. 28 Potage de Tête de Veau.
Cotelettes de Cabillaud. 2 dishes. 40 Cotelettes de Mouton aux Epinards. 1 dish. 26 1 joint. 76 1 tur. 09 3lbs. 2 07 3 birds. 60 1 20 1 mould. 20 lb. 06 £1 12 0 Rissolettes de Levraut.
Aloyau Sauce Raifort.
Pommes de Terre. Choux.
Canards Sauvages.
Tourte aux Pommes.
Gelée au Vin.
Stilton.
October-Dinner for Eight Persons.
MENU. (English.) Quantity. Average Stewed Mushrooms. 8. d.
Game Soup. 3 pints. 50 Fillets of Turbot, 3lbs. 30 Italian Sauce. 1 tur. 09 Oyster Patties. 10 26 1 dish. 20 Farced Olives. 1 dish. 16 Leg of Mutton.
Potatoes. Sprouts. 1 joint 70 3lbs. ea. 10 Partridges. 3 birds. 60 Tomato Salad.
Charlotte Russe.
Valois Cream. limould. 20 £1 14 9 MENU. (French.) Purée de Gibier.
Filets de Turbot, Sauce Italienne.
Petits Pâtés aux Huîtres.
Champignons.
Olives Farcies.
Gigot de Mouton.
Pommes de Terre. Choux.
Perdreaux.
Salade aux Tomates.
Charlotte Russe.
Crême à la Valois.
OCTOBER, DINNERS FOR. 270 OCTOBER, DINNERS FOR.
October--Dinners for from Six to Twelve Persons.
Menu Ox-tail Soup.
Turbot, Ravigote Sauce, Mutton Cutlets and Spinach.
Roast Goose, Apple Sauce.
Potatoes. Savoys.
Salad.
Cabinet Pudding.
Lemon Jelly.
Menu Clear Soup.
Cod Steaks, Tartar Sauce.
Rissolettes of Game.
Sirloin of Beef, Horseradish Sauce.
Potatoes. Sprouts.
Wild Duck.
Olives.
Apple Tart and Cream.
Stone Cream.
MENO Mock Turtle Soup.
Brill, Oyster Sauce.
Beef Olives, Stuffed Tomatoes.
Roast Leg of Mutton.
Potatoes.
Mashed Turnips.
Black Game.
Charlotte Russe.
Compôte of Peaches.
Menu Oyster Soup.
Red Mullet.
Hashed Game.
Stewed Fillet of Beef, Piquante Sauce.
Mashed Potatoes.
Snipe.
Chocolate Soufflé.
Marbled Jelly.
Cheese Straws.
OCTOBER, DINNERS FOR. 271 OCTOBER, DINNER TABLE.
October-Plain Family Dinners for.
No. 1.
Sunday. Soup. - Roast goose, apple sauce, potatoes, cabbage. -Damson tart, custard. Cheese biscuits.
A thrift recipe with almost no measurements: the amount of flour depends entirely on how stiff the leftover porridge is. Work by feel rather than by weight.
- The porridgeCold, set oatmeal porridge made with water and salt, of the stiff Scottish sort that can be sliced. Modern quick-oat porridge made with milk is looser and will swallow far more flour, giving a heavier scone.
- How much flourKnead in flour a handful at a time only until the mass stops sticking to your hands; the recipe gives no ratio, so work by feel. Every extra spoonful past that point makes the scones drier and more bread-like.
- ThicknessThe stated thickness has lost its fraction in the text; something in the region of half an inch suits a griddle scone and gives a cake that cooks through before the outside hardens.
- RaisingNo raising agent is called for, so these are dense by design. If you want lift, a teaspoon of baking powder per 8 oz of flour is a reasonable modern addition.
- Griddle or ovenOn a dry, lightly greased griddle or heavy frying pan over medium heat, allow roughly 5 minutes a side and turn once the underside is well freckled. The recipe gives no oven setting; a hot oven of about 425F for 12 to 15 minutes is a modern equivalent.
- The three-cornered cutRoll the paste into a round and cut it across into quarters or sixths to get the three-cornered pieces the recipe asks for.
- Sweet versionThe sugar and flavouring mentioned belong to the children's version; a tablespoon of sugar and a little cinnamon or ginger is enough, since the treacle spread on afterwards carries most of the sweetness.
- Yield and servingThe recipe gives no quantities or yield. Split and butter while still hot; they stale quickly and are best reheated on the griddle.
Oatmeal was the staple grain of Scotland and the north of England well into the twentieth century, eaten as porridge at breakfast and as bannocks and girdle scones the rest of the day, and a household that made porridge daily is often said to have kept a bowl of it setting solid in the larder. Cold porridge slices cleanly because the starch gels as it cools, and turning that slab into a paste with flour was one of the recognised ways of using it up, alongside frying it in dripping. The recipe reflects the period's steady attention to leftovers: the girdle, a flat iron plate used over the fire, needed no oven and so suited a kitchen where baking was occasional. The note recommending a named brand of Scotch oatmeal (Keen, Robinson and Bellville) shows that branded, packaged meal was by then available to buy.