Banquets of the nations

Put butter and sugar on a baking board, and rub the one with the other till both are a soft smooth mass. This will take at least half an hour, and you must be careful to see that the butter does not oil. Now add the flour, and knead it till it is thoroughly mixed and smooth. Roll out and fold over ; do this several times till the dough does not crack in the rolling. Make into a round or square shape, and pinch the edges with finger and thumb ; prick well all over with a steel-pronged fork ; slip on to a greased tin, and bake for half an hour or three-quarters of an hour in a good steady oven. Pitcaithly Bannocks. These are made the same as shortbread, with the addition of some currants, roughly chopped almonds, and small pieces of candied peel mixed with the dough before making into cakes. Girdle Scones. Put in a basin three-quarters of a pound of flour, half a teaspoonful each of carbonate of soda and cream of tartar, a teaspoonful of salt, a pinch of sugar, and a tablespoonful of lard. Mix all together very thoroughly, then pour in sufficient buttermilk gradually, stirring all the time with a knife very lightly till you have a dough easily handled. Turn on to a floured baking board, and roll out into a round half -an-inch thick, and cut it in four. Put a brick on each side of the fireplace, and stand the girdle on them ; dust the girdle with flour, and when it browns it is hot enough to cook the scones. Put the four on at once, and when they get a light brown turn them ; and when done, place them between several towels as long as they are hot, to keep out the air till quite cold. Repeat the process till you have made as many scones as you wish, Oatmeal Cakes. One pound of oatmeal, half ounce butter or lard, a pinch of salt, and sufficient boiling water to make into an easily handled dough. Mix all together and knead thoroughly ; take a small portion and roll it into a ball ; flatten it out with a rolling-pin into a very thin round cake ; cut this in four and toast on a girdle which you have standing several inches above the fire. When one side is done, toast the other side in front of the fire till ■light brown. Stand them upon their ends till cold. Another Way. Two pounds of fine oatmeal, quarter pound of butter or lard, half -ounce of baking soda, a little salt, and sufficient buttermilk to make an easily handled dough. Mix all the ingredients thoroughly, then knead for some little time. Stamp them out into rounds, squares, or triangles ; slip on to a baking tin, and shove into a good oven till finished. Another Way. Proceed as above, only substituting coarse oatmeal and water for the fine meal and buttermilk. Household Bread. Put three pounds of flour in a basin, make a bay in the middle, add one ounce of salt, and two ounces German yeast, dissolved in warm water ; now put in a full pint of water heated up to ioo° to no° Fahrenheit (just hot