Tried favourites cookery book

Rub butter in among dry articles and make into a soft paste with milk, using a spoon and not stirring much. Divide into three pieces, roll each piece and divide into four. Brush over with egg or milk, and bake for about 10 minutes in a moderate oven. Pancake Scones (1). 2 teacupfuls Flour, i teaspoon Soda, 1 do. Cream of Tartar, ^ do. Salt, small i teacup Sugar, 1 teaspoon Syrup, 1 Egg (well beaten), 1 teaspoon Butter. Mix with butter-milk into a batter, not too stift’. Grease girdle and make it hot, then pour mixture in tablespoonfuls on girdle end turn once. Pancake Scones (2). 1 breakfastcupful of Flour, 1 Egg, 1 teaspoonful Baking Powder, 1 dessertspoonful Sugar, 3 breakfastcupful Butter-milk (or sweet). Mix them carefully to a smooth thin batter, and bake them on a girdle about 5 minutes (turning them). Pancake Scones (3). 2 teacupfuls Flour, 1 do. Milk, 1 tablespoonful Butter, 2' do. Sugar, 1 Egg, 1 teaspoonful Cream of Tartar, 1 do. Soda. Beat egg with sugar, add melted butter, then mix soda with inilk ; add to egg, sugar, and butter, and put cream of tartar in flour. Then add mixture to flour and beat well. Pancake Scones (4). 3 teacupful of Flour, i do. of Sugar, 1 teaspoonful Baking Soda, 2 do. Cream of Tartar, 1 teacupful of Milk, 2 Eggs. Fire in large spoonfids on liot greased girdle, making pancakes Verv thin. Plain White Scones. Mix 4 teacupfuls flour, 1 teaspoonful carbonate of soda, 1^ do. cream of tartar, ^ do. salt, 2 do. sugar or 2 do. syrup (which makes the scones a light brown colour). Rub into the flour a dessertspoonful of butter. Mix well, nncl then acid butter-milk to make a soft dough. Car® must be taken to mix it thoroughly, until all the flour is absorbed, and it is firm enough to handle without working it after it is on the board. Sprinkle Hour on board, then put out ludf tlie dough; sprinkle a little Hour on the top, then gently work with the fingers into a round, half inch thick. Cut in four, and fire on a moderately heated girdle. The above mixture makes 8 scones, and they are delicious if the above rules are observed. The secret of having nice scones is not to touch the dough after it is on the board, except to work it out as directed. By putting 1 teacupful of oatmeal to 3 teacupfuls of flour, with the same mixture as for white scones, you have a nice short scone. Potato Scones (1). Mash boiled potatoes till quite smooth, adding a little salt. Then knead out with flour or. barley meal to thickness required. Toast on girdle, pricking tliem with fork to prevent blistering. Eaten with butter, they are even superior to crumpets, and very nutritious. Potato Scones (2). Pare and lioil potatoes, witli a little salt; mash them while hot, adding a handfid oatmeal; or, better still, ])ut them tlirougli a potato squeezer, adding a little meal each time you fill the squeezer. Knead out with self-raising flour to tluckness required. Toast on girdle at once, pricking them with fork to prevent blistering. Secret of lightness, is in having scones baked while potatoes are hot. Spiced Scones. 2 teacupfuls Flour, 1 teaspoon Bi-carbonate of Soda, 1 do. Cream of Tartar, 1 do. Salt, 1 do. ground Ginger, 1 do. ground Cinnamon, 1 dessertspoon Sugar, piece of Butter sizo of walnut, 1 taldcspoou Treacle, and a little Butte r-millc.