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Scones
Appears in
Published 1861
It is not economically sound to heat an oven solely for making a few scones for tea, and this is where the girdle will be found a good cooking substitute. Even a strong frying-pan will do, and, of course, many people use the electric hot-plate.
The plain oven scone recipe can be used for girdle cookery, but it is important to remember that the dough must be rolled out more thinly than for oven scones.
A good method of greasing a girdle is to tie a piece of suet (hard fat) in muslin and rub the heated surface with this; it lasts for a considerable time, as suet has a high melting-point. When a girdle is hot the greased surface should show a faint haze rising from it. Another method of testing a hot girdle is to sprinkle on a little flour—if the flour browns within a few seconds the girdle is ready for use.
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