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7. English Tea Scones

*

Cc. sifted flour.

1%

1% t. baking powder
 t. baking soda.

* t. salt

* C. sugar

. T.-48ee

1 T. butter

l egg beaten
& Cc. raisins

milk to blend

Sift together all dry ingredients. Rub butter and lard
into flour mixture. Add egg, raisins and sufficient —

milk to make a stiff dough.

Roll on floured board,

cut into rounds and bake at 425°F. until golden brown.

8. Bran Muffins

C. all bran

C. boiling water
C. sugar

C. shortening
eggs

C. molasses

we PRP wnnr

Mix allbran and boiling water.
gredients. Batter will keep in fridge for 5 or 6 weeks.
Just bake as required. Fill greased mvffia pans half
full. Bake at 400 F. for 15 to 20 minutes.

C. £1eer

T. soda

T. salt

C. 40% bran flakes
qt. buttermilk

C. raisins

Let cool. Mix all ia-