OLDE ENGLISH AND SCOTTISH RECIPES

CEYLON MACAROONS

ALMOND BARS

EDINBURGH BUNS

FARM-HOUSE SCONES

COFFEE BUNS

TRUFFES

SCOTCH SHORTBREAD (RICH)

CEYLON MACAROONS 2 lb Castor Sugar 2 lb Coconut Flour 8 oz Ground Rice 1 pt Eggs Place the sugar and eggs in a bowl and warm to 140 degrees F. Stir in rice and coconut flour. Then pipe out in whirls, using a star tube, on greased and floured flat pans. Leave overnight and bake next day. Sandwich with buttercream when cooled.

ALMOND BARS 4 lb Granulated Sugar 1½ lb Ground Almonds 8 oz Almond Nuts 1 pt Egg Whites Cinnamon Place the ingredients into a pan, adding cinnamon to flavour. Place on gas and stir until the mixture is quite hot. Run the mixture into prepared short-paste strips, dust with castor sugar and bake. Cut into fingers while warm.

EDINBURGH BUNS Straight Dough 10 lb Water 16 lb Blended Flour 4 oz Salt 8 oz Yeast Temperature of dough, 80 degrees F. Allow dough to lie 30 mins, then take off the required quantity and make into a paste for covers. Allow the dough to lie a further 30 mins, then make the required amount into a fruit dough.

FARM-HOUSE SCONES ¼ pint Milk 4 oz Nut Oil 4 oz Castor Sugar 2½ oz Salt Place 1 pt of the above liquid in a bowl and add 1 lb of soda flour. Mix with spatula to form a soft mixture. Divide the mixture into nine heavily-floured cornflour cake tins or sandwich tins. Turn the mixture onto floured plate, flatten the scones a little as they are turned out. Repeat the operation until plate is full.

COFFEE BUNS 1 lb Flour 2¼ lb Fat 3 lb Demerara Sugar 3 oz Coffee Essence 1½ lb Currants 12 oz Egg 14 oz Milk Rub fat through flour before making into a dough. If desired, half an ounce of vol may be added to the mixture and a little milk kept back. Scale off at required weight, ball up, lay in trays, flatten a little, glaze and bake. Oven temperature 400 deg F.

FRENCH CRUSTY BREAD
27 lb Strong Flour 8 lb Soft Flour 1 oz Malt Flour 1 oz Yeast Food 4½ oz Yeast 8 oz Salt 7 oz Fat 3 oz Sugar 17 lb Water	Temperature of dough 72 deg.F. Allow dough to lie 1¼ hours. Knock back Mould into required shape. Allow time to rise Bake off.

TRUFFES 4 lb Cake Crumbs 1½ lb Raspberry Jam Rum to flavour 4 oz Praline Paste Chocolate Colour Make into a medium paste. Work into small balls and brush over with puree. Roll in chocolate coralettes. The cakes may be dipped in couverture, then rolled in the coralettes.

SCOTCH SHORTBREAD (RICH) 3¾ lb Flour 4 oz Ground Almonds 1 lb Margarine 1 lb Butter 1½ lb Castor Sugar Cream together fats and sugar. Mix into clear dough, weigh pieces about 1 lb mould, roll out round 5" or 6" diameter. Notch the edge. Dock the centre. These are best baked in hoops to prevent the edges scorching. Line baking tray with paper. Cut into wedge-shaped pieces while still hot. Dust with find castor sugar.