The Samaritan cookery book

Mix the dry ingredients thoroughly. Stir in a pint of sour milk to make a light dough. Knead it a little, roll out to half an inch thick, and cut into three-cornered pieces. Bake on a floured tin in a quick oven, or on a clean girdle on a slow fire. Mrs. Graham Yooll, Leith. OVEN SCONES. 1 lb. flour. I i teaspoonful of Royal baking powder. 2 ozs. butter. | i cup of sweet milk. Sugar and salt to taste. Rub the butter among the flour. Add the baking powder, salt, and sugar. Stir in the milk, and roll out about an inch thick. Cut and brush with beaten egg, and bake in a very hot oven. Mrs. Brown, Douglas Street, Glasgow. TEA SCONES. 1 lb. flour. 2 ozs. butter. tablespoonfuls sugar, i teaspoonful carbonate of soda. 2 teaspoonfuls cream of tartar. Pinch of salt. 1 eggi breakfastcupful of milk. Mix soda, tartar, and salt among the flour. Rub in the butter, and add the sugar. Beat up the egg, to which add the milk, and mix into a light dough. Butter an oven tin and lay the mixture on it in little scones, about a dessertspoonful in each. Bake for ten minutes in a moderate oven. Miss Bessie Keddie, Kelvinside. AFTERNOON TEA SCONES. $ lb. flour. I A pinch of salt. 3 ozs. butter. i teaspoonful of baking powder, i dessertspoonful of sugar. | i egg and a little milk. Rub butter into flour, add the dry ingredients, and make into a light dough with the egg and milk. Roll out, and cut with a little round cutter. Place on an oven shelf. Brush with egg, and bake in a hot oven. J. N. B. BEATTIE’S fiand=made REREAD. Pan & Square still Unrivalled. Manufactured from the Finest Flours that Money can buy. GREASE SCONES. i breakfastcupful of flour. j i teaspoonful of baking powder, i teaspoonful of sugar. | £ teaspoonful of salt. Some thick cream. Mix all together, and make into a dough with the cream. Roll out rather thin and cut in four pieces. Bake on a hot girdle. When good cream cannot be had, rub a piece of butter among the flour and mix with sweet milk. Miss E. P. Watson. SULTANA SCONES. teacupfuls of flour, tablespoonfuls of sugar, tablespoonfuls of Sultana raisins, toaspoonful carbonate of soda. Some buttermilk. f teaspoonful cream of tartar. A piece of butter the size of an egg. Pinch of salt, egg. Rub butter among flour and mix in the dry things. Beat up egg, and put a little aside to brush over the scones. Add some milk to egg, and make mixture into a light dough. Roll out about half an inch thick, brush with egg, and bake for 20 minutes in a hot oven. Miss Frame, Birkenshaw, Cambuslang. TREACLE SCONE. 3 teacupfuls of flour. I i small teaspoonful soda. | teacupful of sugar. i small teaspoonful salt. 1 tablespoonful of butter. | i teaspoonful treacle. Buttermilk. Mix all dry ingredients and rub in butter, and make into a stiffdough with a little buttermilk. Bake in a moderate oven for about three-quarters of an hour. Miss Nancy Grieve, Bourtreehill, Motherwell. WHEATEN SCONES. £ lb. wheaten meal. | lb. flour. 1 tablespoonful of flour. A little 1 tablespoonful of butter s teaspoonfuls of cream of tartar. 1 teaspoonful of carbonate of soda, milk. Mix dry things and rub butter finely amongst them, and moisten till you can make it into a lump, stirring with a spoon. Turn