SWEET BISCUITS

  Three and one-quarter cups flour,
  One teaspoon salt,
  One-half cup sugar,
  Three level tablespoons baking powder.

Sift to mix; then rub in four tablespoonfuls shortening.  Break egg in cup and fill cup with milk, turn in bowl and beat to mix.  Use this for doughing up the sweet biscuits.  Work dough in bowl until smooth, turn on lightly floured board, cut, brush tops with milk, bake in hot oven fifteen minutes.

SCONES

Scones are delicious hot breads that are served for breakfast in the British Isles; they replace the American pancake and for tea replace our hot biscuits.  Many varieties of scones are made in Scotland.  Currants, citron and raisins are used in the dough, while in other parts of the United Kingdom these cakes are split, buttered and served with marmalade or gooseberry jam.

DELICIOUS ENGLISH SCONES

Place in a mixing bowl

  Four cups of sifted flour,
  Two tablespoons of baking powder,
  Two level tablespoons of sugar,
  One-half teaspoon of salt.

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening.  Now beat up an egg and then add one-half of the beaten egg to one and one-fourth cups of milk.  Beat to mix.  Use this to make a soft dough.  Turn on a lightly floured baking board and knead for three minutes.  Now divide into five pieces and mould each piece round like a saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.

SCOTCH SCONES

Place in a mixing bowl

  Five cups of flour,
  One and one-half teaspoons salt,
  Three level tablespoons baking powder,
  One-half cup of sugar.

Sift to mix and then rub in

  One-half cup of shortening,

And mix to a dough with

  One and one-fourth cups of milk.

Now work in

  One-half cup of currants,

Or

  One-half cup of raisins,
  One-quarter cup of finely chopped citron,
  One teaspoon cinnamon,
  One-half teaspoon nutmeg,
  One-half teaspoon allspice.

Divide into six pieces and then roll out the size of a saucer and about three-quarters of an inch thick.  Make two cuts forming a cross, dividing the dough into four wedge-shaped pieces.  Brush with beaten egg and bake for fifteen minutes in a hot oven.  This amount will make twenty-four scones.  To serve, split and fill with jam and then pile on a wicker basket, cover with a napkin and serve with tea.

IRISH SCONES