The Samaritan cookery book

out and knead a little, and divide in three pieces. Make each into a round scone and roll out about one-third of an inch thick, cut into four, prick on the top with a fork, and bake in a hot oven about io minutes. Miss MacLuckie, Braeside, Falkirk. BISCUITS. BRAN BISCUITS. lbs. flour. 1 £ lb. bran. J lb. butter. i teaspoonful soda. | lb. sugar. I i teaspoonful cream of tartar. Buttermilk to mix. Rub the butter into the flour and other things. Mix the sugar with the buttermilk. Make into a soft dough, roll out, and cut into biscuits. Bake in a moderate oven. Miss P. M‘Nabb, 29 Elmbank Street, Glasgow. BROWN MEAL BISCUITS. | lb. brown meal I ozs. brown sugar. 6 ozs. butter. J A pinch of soda. A little cream. Rub butter amongst meal, add sugar and soda. Make into paste (not too wet) with cream. Roll out very thin, cut with plain cutter, prick well and bake in a brisk oven. The biscuits are best taken with salt butter. Mrs. Fulton, The Glen, Paisley. COCOANUT BISCUITS. 8 ozs. desiccated cocoanut. | 5J ozs. fine sugar. 3 eggs. Mix well together. Drop in teaspoonfuls on a baking tin, and bake in a moderate oven. Miss Davidson, Edinburgh. FLUFFS. £ lb. sugar (castor). | 3 whites of eggs. * Some almonds, chopped, and a little pink sugar. Beat the whites in a basin with a whisk for about 20 minutes. Add the sugar all at one time and mix lightly and quickly. Put out on a buttered oven shelf in teaspoonfuls. Sprinkle with pink sugar and almonds. Bake in a very cool oven till hard. They should be quite white or very pale brown. Remove from oven shelf with great care. Mrs. A. P. White, Shawlands. GINGER SNAPS. 1 lb. flour. | lb. soft sugar. 2 02s. butter. 6 ozs. syrup. 1 teaspoonful ginger. 1 teaspoonful Jamaica pepper. £ teaspoonful soda. Pinch of cayenne. Rub butter among dry ingredients, add syrup, and roll out thinly. Cut into any shape, brush over with water, and bake in slow oven. Miss Prosser, Shawlands. GINGERBREAD (White). i j- lbs. flour. I 1 lb. castor sugaa 1 lb. butter. | 2 ozs. ginger (ground). Beat the butter, then add the sugar, ginger, and lastly the flour by degrees. Roll out very thin, cut in strips, and bake in a slow oven. Mrs. Robertson, 20 Seyton Avenue, Langside. LEMON BISCUITS. h lb. flour. jab, I i egg. | lb. butter, and 1 teaspoonful grated lemon rind. i lb. sugar. ' i teaspoonful currants. Beat butter and sugar together to a cream. Drop in the egg. Add flour, currants, and lemon. Roll out, cut in rounds, and bake for a quarter of an hour. Miss Robertson. G. COMRIE SMITH THE STUDIO, GIFFNOCK, Nr. GLASGOW. FOR HIGH-CLASS PHOTOGRAPHY, MINIATURE PAINTING . . . . . AND REPRODUCTION WORK. . . Mr, G. COMRIE SMITH spares no pains to produce an artistic and truthful likeness in every case, and he limits his appointments that he may devote at least one hour to each sitter. His portraiture is produced in one or other of the permanent processes. He personally paints miniatures on ivory, which have given general satisfaction, and has exhibited in the Institute of the Fine Arts, Glasgow International Exhibition, Royal Scottish Academy, Edinburgh, the Walker Art Gallery, Liverpool, and the Manchester Annual Exhibition. Giffnock is ex' cellently situated for light, and is easily reached from the Central Station in eighteen minutes.