Singin Hinnies
4 cups sifted all purpose flour
1/2 cup butter
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon baking powder
1 cup currants
Milk to make firm dough
sift together the four, baking powder and salt, and rub in butter and shortening until mixture is consistency of coarse meal. Work in currants which have been dredged with flour. Add enough milk to make a firm dough. Roll out round, to 1/4 inch thick on floured board.
Grease the griddle or an iron frying pan and make it very hot. Place the cake on it and cook on top of stove until the bottom is delicately browned. Then turn over and brown on the the side. be sure that the cake is thoroughly cooked.
Remove cake from pan, cut into pieces, split, butter and serve hot with jam.
Stottie Cake a.k.a. Bottom Cake
2 cakes compressed yeast dissolved in 1/4 cup lukewarm water, together with 1 teaspoon sugar
1/3 cup shortening
2 tablespoons sugar
1 teaspoon salt
2 cups scalded milk
1 3/4 cups water
11-12 cups sifted all purpose flour
Crumble the yeast into a bowl, to which the 1/4 cup lukewarm water and 1 teaspoon sugar have been added. Set in a warm place until the mixture becomes light and spongy. ( about 15 minutes).
Combine the shortening, 2 tablespoons sugar and the salt in a mixing bowl and add the scalded milk and the water. Add the yeast mixture. Gradually add the flour, mixing very thoroughly, to make a stiff dough.
Knead the dough well on floured board. Put in a greased pan. Brush over the top with shortening, cover the pan and le the dough rise in a warm place until double in bulk (about 2 hours)
Shape the dough into four round balls. Pat down into a round cake about as big as a dinner plate and about 1/2 inch thick. Prick all over with a fork and set to rise in a warm place. When te cakes have risen to double their bulk, set to bake on the bottom of the oven.
Bake 15 minutes at 400 degrees F. then turn and bake 15 minutes longer at 375 degrees F. on the center rack or until the cakes are golden brown.
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