This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 cups flour
1 teaspoon cream of tartar 1/2 teaspoon soda 1 teaspoon salt 4 tablespoons butter
1/4 cup sugar
2/3 cup raisins or currants 1/4 cup sour milk 2 eggs
Mix and sift the dry ingredients. Chop butter in. Add raisins, then egg slightly beaten, then enough sour milk to make a soft dough to roll out.
Divide in 2 pieces, pat each piece into the shape of a round ball, flatten into the size of a small tea plate, cut in eighths, lay on a buttered baking sheeet, moisten top by brushing with a slightly beaten egg, or 2 tablespoons milk and 1 teaspoon sugar.
Bake quickly 10 to 15 minutes. Serves 16.