Sift a quart of flour three times with two teaspoonfuls of baking-powder and one of salt. Chop into this a tablespoonful of butter and one of cottolene or other fat.
(In all preparations requiring shortening, cottolene is preferable to lard.)
Mix in a bowl with a wooden spoon, adding about three cup-fuls of milk, or enough to make a soft dough. Turn out upon your board and roll, with swift, light strokes into a sheet half an inch in thickness. Reverse a jelly-cake tin upon the sheet and cut with a sharp knife cakes just the size of the tin. With a spatula, transfer to a floured baking-pan and bake in a quick oven.
Split while hot, butter and cut into triangular pieces, six to each cake. Do not divide them until the triangles are drawn from the plate by those who are to eat them.
Mix as directed in recipe for tea cakes, but cut into rounds with a small biscuit cutter. Bake upon a soapstone griddle, upon both sides, to a delicate brown; split and butter while hot. Line a plate or a tray with a napkin, lay in the scones and fold the corners of the napkin lightly over them.
To three cupfuls of oatmeal add one of white flour, a teaspoon-ful of salt and two of baking-powder. Heat three cupfuls of milk to scalding, not to boiling, stir in a tablespoonful of sugar with two and a half of butter, and mix with a wooden spoon these ingredients into a soft dough.
Do not touch it with your hands.
Turn out upon a kneading-board, roll into a sheet less than a quarter of an inch thick, cut into rounds with a large biscuit-cutter, and bake upon a hot soapstone griddle, turning to brown. Butter while hot.
Rub two tablespoonfuls of butter into a pint of flour, add enough iced water to make a stiff dough, put up on a floured pastry board, and roll out as thin as writing paper in rounds as large as a saucer. Bake in a floured pan in a quick oven.
They should be rough and "bubbly" on top. Eat cold.
Mix fine white corn-meal with boiling milk; gradually add a little salt, and let it simmer half an hour or more, then drop it from a large spoon upon a soapstone griddle, and bake on both sides to an even brown. Butter and eat hot.
Rub two level tablespoonfuls of butter into four cupfuls of sifted flour; mix it with thin cream to a soft dough to roll out; toss the dough upon a floured board, cut with a biscuit cutter into rounds and bake on a hot griddle, or in the oven; split and butter them; serve on a napkin.
Into three well-whipped eggs beat a cupful of sugar, a large cupful of prepared flour, and a teaspoonful of vanilla. Beat hard; add a gill of scalding hot milk, stir in quickly and turn the mixture into greased pate-pans. These cakes are best if eaten hot, but are also good cold.