Tried favourites cookery book

Mix dry ingredients. Heat butter and treacle and proceed as in white scones. Tea Scones. i lb. Flour, 1 tablesixionful Sultanas, 1 dessertspoonful Sugar, 1 do. Butter, 1 do. Eoyol Baking Powder, a pinch of Salt. Mix with sweet Milk. Mix flour, sugar, powder, and salt; then rub in butter; add milk and raisins. Make dough rather soft, and bake in hot oven 10 minutes. ^ Treacle Scones. Same mixture as for white scones, only add double quantities of soda and cream of tartar, and put in 2 tablespoon fuls of treacle instead of syrup. Work out in the usual way. Stale Bread. When immersed in cold water for a moment or two, and re-baked for about 1 hour, it is in every respect equal to newly-baked bread ; or wrap in cloth and steam 10 or 15 minutes in steamer. Then dry in oven. Rolls or biscuits may have top crust wet with a little melted butter. Then brown a minute after steaming. Sugar Cakes for Afternoon Tea. Cream 4 oz. of butter, add 2 oz. of sugar (beating well), 4 oz. of flour, 1 teaspoonful of baking powder, 1 tablespoonful of milk, and the yolk of an egg beaten up. Turn out on a floured board, roll out and cut into any fancied shape. Bake 5 minutes in sharp oven. Wheaten Meal Scones. 3 teacupfuls of Wheaten Flour, 1 teacupful of Flour, 1 teaspoonful of Soda 1 do. Cream of Tartar, 1 do. Sugar, ^ do. Salt, 1 dessertspoonful Butter or Margarine, about a breakfastcupful of Butter-milk. Mix in the same way as the white scones, and fire on a girdle or in a quick oven for about 10 minutes. Wheaten Meal Loaf (Steamed). 1 lb. 'Wheaten Meal, 1 teaspoonful Carbonate of Soda, 1 do. Suear. i do Cream of Tartar, ^ do. of Salt. Mix with butter-milk into a soft dough. Steam for 2 hours in a deep cake pan with a buttered paper tied over the top. Care must bo taken that no water gets into the pan while steaming. SMALL BISCUITS. Secret in having very light flaky biscuits is to handle as little as possible and get quickly into hot even. Abernethy Biscuits. Dissolve ^ lb. butter, in ^ pint warm milk; 4 lb. flour, a few carraways, ^ lb. sugar, and make stiff but smooth paste. To render biscuits short and light, add a drachm carbonate of ammonia in powder. Roll very thin. Cut, prick with fork, and bake on tins in quick oven. Arrowroot Biscuits. 2 oz. Arrowroot, 4 oz. Flour, 1 Egg, 1 oz. Sugar, 3 oz. Butter, 1 teaspoonful Baking Powder. Rub the butter and flour well together, then add the other ingredients except the baking powder and egg ; add these last. Roll out and cut in shapes, and bake until firm. Biscuits. 2 lb. Flour, 1 lb. Butter, 1 Egg, a little Sugar, Milk to make a thick paste. Make each l:)iscu'it round, about \ oz. in weight. Bake immediately in quick oven 3 or 4 minutes. Brown Bread Biscuits. 2 cupfuls whole brown Meal, 1 cupful Flour, tiny pinch Salt,^iece of Butter about size of egg, 1 dessertspoonful Castor Sugar, 1 do. Baking Powder. Rub butter in flour, &c. Mix as light as possible to very soft dough. Roll out to about ^ in. thick; cut in shapes. Prick over with fork ; bake to nice brown colour in quick oven. Butter Biscuits. 1 lb. Flour, 1 Egg, J lb. Butter, small teaspoonful Baking Powder, a little Salt.