Bread, cakes, and biscuits

each of flour and fine oatmeal, a quarter of a teaspoonful of bicarbonate of soda, half a teaspoonful of cream of tartar, and the same of salt ; now work into it enough skim milk or milk and water (about half a pint) to bring it all to a smooth elastic dough. Knead this lightly till it neither sticks to your hands nor to the basin, then roll it out, not too thick, and stamp it out with a cutter (a tumbler or a saucepan lid will do) according to the size you wish your scones to be. Have the girdle hot but ungreased, place the cakes on it, and let them cook for about five minutes, when they should have risen well and the surface be quite smooth ; then turn them and cook for five minutes longer till the other side is equally done (they should only be a very pale colour). These cakes may be baked in a hot oven, turning them as above, but though nice enough in this way, they have not the same taste as if cooked on the girdle. Scones, Cream — Mix together lib. of flour and a teaspoonful each of salt and baking powder, beat two eggs till light and mix them with a gill of cream or new milk, and stir this into the flour till it is a stiff dough (some flours require a little more cream or milk). Turn this dough out on to a floured board, roll it out fin. thick, stamp it out in small rounds with a tumbler, prick the top with a fork, and bake fifteen minutes in a quick oven. Serve hot. Mix together fib. of flour, loz. of butter, and a teaspoonful each of baking powder and sugar (or salt) ; rub the butter well into the flour till it forms a nice paste, moistening this with half a pint of new milk or single cream ; divide this quantity in two, roll these halves into largish rounds, which are cut across and across into eight triangles, and bake for five minutes, turning them once, on the girdle. If you have no cream or new milk, use 2oz. of butter and swreet milk. Mix together one and a half breakfastcupfuls of sifted flour, one teaspoonful of baking powder, and a teaspoonful of sugar ; mix this all to a paste with clotted or very thick cream (it takes about half a pint), halve the dough, roll each half into a thin round cake, cut these across and across into eight triangles, put these on a lightly buttered baking tin, and bake on the hot plate (not the oven) for five minutes, turning them once. (This is an English West Country recipe.) Scones, Dropped.— Mix together a breakfastcupful of flour, two teaspoonfuls of moist sugar, and a teaspoonful of baking powder (better still, use a quarter of a teaspoonful tartaric acid and three-quarters of a teaspoonful of bicarbonate of soda, rubbing the lumps out of the latter till it is quite smooth), beat up an egg till light and mix it into this batter, then add in the same way, very gradually, a small breakfastcupful of milk, beating it all well together for a few minutes with the back of a spoon. Prepare your girdle as above, and drop the mixture in spoonfuls on to the hot girdle, being careful to keep them a nice round shape and some distance apart, so that they do not touch one another in cooking. When the top surface is bubbled all over, slip a broad knife under the cake and turn it. When both sides are nicely browned the cake is ready. It should only be turned once.