Scones No. 1

2 cups of flour 2 ounces of butter

1 teaspoon baking powder 1/2 pint of milk

Rub the butter and flour together, mix in the baking pow-der thoroughly, then add the milk. Make into a smooth dough, and roll out about three-quarters of an inch thick - make any shape or size required - put them immediately into a moderate oven, and bake for twenty minutes.

Scones No. 2

4 ounces of butter 2 cups of flour

1 1/2 teaspoons of baking powder A pinch of salt

1/2 pint of milk

Rub the butter and flour together, and add the baking powder, salt and milk. Mix all together thoroughly, and make into cakes about half an inch thick, any shape desired, and bake about twenty minutes.

Scotch Scones

3 tumblers of flour

1 tumbler of sweet milk

I teaspoon carbonate of soda I teaspoon of butter

1 teaspoon cream of tartar

Mix the cream of tartar and soda with the flour, rub in the butter, and add the milk last. Roll out lightly, shape into rounds, and bake in a quick oven for fifteen or twenty minutes. Cut open, and butter. To be eaten hot or toasted.

Soda Scones

1 pound of flour 1/2, pint of milk

1/2 teaspoon soda

1/2 teaspoon tartaric acid

2 ounces of butter

Rub the tartaric acid and soda in the flour, and put them through a sieve; work in the butter; make a hole in the middle of the flour, and pour in the milk, mixing as quickly as possible. Roll out, about an inch thick, and cut into rounds the size of a pudding plate, and then into eight wedge-shaped divisions.