and Bacon Scones
recent mention of the Scottish Women's Rural Institutes prompted a
"Flag" visitor to send us a copy of "The Anniversary
Cook-Book of the Dumfriesshire Federation SWRI ( 1922 - 1992 )"
which was published in 1992 to celebrate the 70th anniversary of the
Dumfriesshire Federation of the SWRI. A splendid recipe book compiled by
the six Groups making up the Dumfriesshire Federation.
As you will see from the illustration the
Federation chose as its emblem and the foreword explains the reason -
" The Federation chose the bicycle as
its emblem, because the first pedal driven bicycle was invented in 1839
by a young blacksmith called Kirkpatrick McMillan, who lived at
Courthill Smithy, Penpont, near Thornhill. The front wheel was 32 inches
in diameter and the rear wheel 40 inches. The machine weighed 57 lbs.
In 1842 he decided to visit his brothers in
Glasgow, and travelling at seven miles per hour, he took sixteen hours
to reach Old Cumnock, and five hours the following day to reach Glasgow.
News of his arrival had spread before him, and people everywhere turned
out to watch this 'Devil on Wheels'. Unfortunately he knocked down a
little girl in Glasgow, and was fined five shillings, the first of its
kind. The Magistrate, after being given a demonstration of the bicycle,
was so impressed that he paid the fine himself. Since no copyright had
been taken out to protect his invention, copies of his machine were
built and sold by men who had seen him pass by on his epic journey.
Kirkpatrick McMillan worked with his father
in the Smidy at Courthill until the latter died in 1853. He married in
1854, and, of his six children, only two survived. His wife died in
1865, aged thirty-two and he died in 1878, aged sixty-five."
In honour of the man who gave the bicycle to
the world, Kirkpatrick McMillan, this weeks recipe, Cheese and Bacon
Scones, has been chosen from one of the many included in the
"Cook-Book" from the Penpont Institute.
Ingredients: 8 ozs S.R. Flour; 2 level Teaspoons Baking Powder; 1/2 level Teaspoon
Dry Mustard; 1/4 level Teaspoon Salt; Pinch Pepper; 2 ozs Margarine; 3
ozs grated Cheese; 3 rashers Bacon, cooked and finely chopped; 6 to 7
Tablespoons Milk. To glaze - egg yolk.
Method: Sieve flour, baking powder, mustard, salt
and pepper together. Place all the ingredients in a bowl. Mix together
thoroughly with a wooden spoon to form a dough. Turn on to a lightly
floured board. Roll to half inch thick. Cut into rounds, place on a
baking tray and brush tops with egg yolk. Bake near top of oven for
twelve to fifteen minutes at 425F degrees, Gas 7-8.