WELSH SCONES

4 tbsp. butter
173 cup white sugar
11/2 cups flour
21/2 tsp. baking powder
pinch of salt
Li egg
about 1/3 cup milk
about 1/3 cup currants or sultanas

Rub butter into flour which has
been sifted with baking powder and
salt (also a pinch of nutmeg if de-
sired). Sift flour through fingers
when rubbing in butter to insure
light scones, sift in sugar and add
fruit. Beat egg until light and add
milk and pour over dry mixture. Mix
lightly and quickly to a soft dough
and shape into rounds on lightly
floured board. Brush tops with milk.
Bake about 10 minutes in 400° oven.
Amount of milk will depend on the
flour, a soft dough makes .a lighter
scone. ,

- Gwen McArravy.

SCOTCH SCONES

cups flour .

tbsp. sugar

tsp. baking powder

tsp. soda

tsp. salt

eggs

about 1 1/2 cups buttermilk

WOrPrPWD &

Sift dry ingredients and make a well
in the centre. Drop eggs in the hole
and add enough buttermilk until you
can handle the dough. Roll on a
floured board till 1/2" thick, then
cut and bake on an open griddle.

- Beth Simmons.
JAM BUNS
cups flour
tsp. baking powder

cup lard
tbsp. white sugar

he fo fo

Mix like pie crust. Add

1 egg
1/2 cup milk
1 tsp. vanilla

Roll out 1/4" thick and cut in
squares, place squares in deep
muffin pans and in each put l tsp.
jam. Fold over corners and bake
375° for about 20 minutes or until

“a light brown.

- E. B. Howes.

MILE-HIGH POPOVERS

Into a bowl, break
2 eggs

Add 1 cup milk
uF cup flour
1/2 tsp. salt

Mix with spoon just until blended.
Disregard lumps. Fill 6 well-greased

custard cups. Place in cold oven.

Set at 450° and turn on heat. Do
not open for 1/2 hour. Puncture 4
sides to let out steam.

- Joyce Edmundson.

APPLE BREAD

1/2 cup shortening 7
1 cup sugar .
1 cup grated unpeeled apple
2  eups sifted flour

4 tbsp. sour milk

1/4 tsp. salt

1/2 cup wheat germ

1 tsp. soda ;

1 tsp. baking powder

Bake in moderate oven.

- P. Poirier.”