Tried favourites cookery book

1 lb Flour 1 teaspoon Carbonate of Soda, \ do. Cream of Tartar, pinch of Salt. 4. ■ , 14. Break up on plate carbonate of soda, cream of tartar, and salt. Add to flour, and mix to a very wet dough, with nearly 1 pint milk, preferably butter-milk. Flour board well, and knead in lightly as much more flour as it will take up. Do not knead it too much. This dough is better for standing a short time. The softer you put out scones the better. When scones are hard through, they are ready. Only turn once. Scones (5). 8 oz. Flour, 2 oz. Butter, i pint Milk, i teaspoonful Baking Powder. Make into smooth dough and roll out any shape, f inch thick. Put immediately into moderate oven and bake 20 minutes. Scones (6). White of 1 Egg, 2 oz. Butter, 1 breakfastcupful Flour, 1 teaspoonful Baking Powder, pinch Salt, i pint Milk. Whip egg and mix with milk. Rub butter and flour together, &c. Make into rounds ^ inch thick, and bake about 20 minutes. Barley Meal Scones. Put milk in pan with a pat of butter and salt to taste. Let it come to the boil and then stir in quickly barley meal till it is of the thickness of dough. Put it on the board and let it stand for a minute, then roll out quite thin and bake on a girdle over a pretty sharp fire, turning on both sides. Cover up in a cloth a little before eating. Serve hot. Brown Scones (1). 1 cupful Germ Meal or fine Bran, 1 do. Wheaten Meal, 1 do. White Flour, i teaspoonful Salt, i do. Cream of Tartar, ^ do. Baking Soda. Mix well together with butter-milk to rather soft dough. Turn out on a board and work a little. Meal drier than white, so it requires more room to swell. Roll out once, mark, and cut in shape. Bake on floured tin, say, ^ hour. Good test to put finger on top of largest one ; if it feels firm, it is done. Brown Scones (2). i lb. Whole Meal Flour, \ lb. White Flour, 1 oz. Butter, 1 oiz. Sugar, 1 teaspoonful Salt, 2 do. Baking Powder. Mix all dry ingredients, and rub butter in till no lumps are left. Mix with butter-milk to rather soft dough. Turn on to floured board ; work as little as possible; roll out thin. Cut into shapes, and bake on hot girdle 4 minutes on each side. Cream Scones. i lb. Flour. 1 oz. Butter, pinch Salt, 1 teaspeonful Bakine Powder (small). 1 Egg, about 1 gill fresh Cream. Amount of cream depends on dryness of flour, liub dry ingredients together. Beat 1 egg, and add lialf cream to it ; then mix to a stiffish dough. Turn on slightly floured board. Roll out once only, and handle as little as possible. Prick dough well over before cutting in shapes. Bake on floured tin in quick oven. After cooked, take point of knife, cut tiny slit at side, and slip in a little bit of fresh butter. Eng^lish Scones. l.lb. Flour, 1 oz. Butter, f teaspoonful Ci’eam of Tartar, and nearly t»aspoonful Baking Soda, 1 teaspoonful Salt. Mix all, and moisten with butter-milk — must be quickly and lightly mixed, and no lumps of soda left. Knead slightly. Mark in 4 on to^D. Place on floured tin, and bake in quick oven 15 minutes. When taken from oven, do not cut, but break them in marked places. Garibaldi Scones. 1 lb. Flour, 2 oz. Butter or Dripping, 1 oz. Sugar, 1 teaspoon Baking Soda, 1 teaspoon Tartaric Acid, and weet Milk sufficient to mix hito a .soft paste.