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THE MANITOBA HEALTH COOK BOOK

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Scones
2 c. flour Sour milk 1 t. soda (small)
1, t. b-powder 1 t. salt 4 ¢. sugar

2 T. shortening
Mix dry ingredients thoroughly. Add sour milk (or butter-
milk) in which soda has been dissolved, sufficient to make soft
dough. Bake in a hot oven.

Baking Powder Biscuits

2 c. flour 1 t. salt 2 T. butter
4 t. b-powder 3%, c. milk

Mix and sift flour, salt and baking powder. Chop fat into the
dry ingredients until it is in pieces about the size of small peas.
Pour the milk into the dry ingredients and mix them just enough to
take up the liquid. Sprinkle flour on board and remove the dough
from the bowl to the board. Sprinkle flour thinly over top and pat
out the dough until about | inch thick. Cut dough with a biscuit
cutter and place biscuits thus cut on baking sheets or in shallow
pans. If a crusty surface is desired, place biscuits in pan so that
they are about an inch apart, but if thick, soft biscuits are preferred
place them so the edges touch. Bake 18 to 20 minutes in oven,

450 deg. F.

Tea Biscuits

2 c. flour 4 t. baking powder 4 t. salt
2-4 T. shortening 2-3 c. milk

Mix and sift dry ingredients. Cut in shortening until the mix-
ture resembles fine bread crumbs. Add milk slowly to form a soft
dough. Toss on board on which flour has been rubbed, knead very
slightly, roll to '4 in. thickness, cut, place on buttered baking sheet,
bake in hot oven 12-15 minutes. Add lc. raisins or currants to
Tea Biscuits if desired.

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Winnipeg Scones

3c. flour 1 egg 2 t. b-powder
4 t. sugar 1% t. butter 1 ¢. cream
Salt Buttermilk

Mix dry ingredients and work in butter. Add egg, cream and
enough buttermilk to make soft dough. Roll to 1% in. thickness, |
cut in triangles, turn over to make each piece double. Bake in
quick oven.

Cheese Scones

2 c. flour 4 t. b-powder 1 t. salt
4 T. butter l, ce. grated cheese Y, ec. milk

Sift dry ingredients, rub in butter, add grated cheese and milk.
Roll out and cut into shapes. Bake in oven, 450 deg. F., about 20
minutes. ?

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