A year's cookery

Put the scones on a floured tin, and bake in a quick oven. Scones made with Baking-powder — Rub four ounces of butter or clarified dripping into a pound of flour, and add a pinch of salt and a dessert-spoonful of baking-powder. u Make into a rather stiff paste with milk, roll out, and make up as above. If liked, this paste can be rolled and made into horns, like Vienna bread. Milk Rolls made with Baking-powder. — Rub two ounces of butter into a pound of flour, and add a small pinch of salt and a heaped tea-spoonful of baking-powder (August 2nd). Stir in milk to make a smooth, still', elastic dough, but do not handle it more than is necessary. Divide it into balls, and bake immediately in a brisk oven. When half baked, brush the rolls with milk. This dough may be made into twists or half moons, like Vienna bread. Vienna Bread. — Take one pound of Vienna flour, one pound of best biscuit flour, and a pinch of salt. Choose a bowl not over large; one that will hold three times the quantity of flour will be right. Rub in two ounces of butter, dissolve an ounce of German yeast by mixing it with a spoonful of sugar, add gradually a pint of lukewarm milk and two well-beaten eggs. Mix the liquid with the flour, and knead well till the dough is smooth and lithe. Score it with a knife, cover it with a clean towel, leave it in a warm place, where it is free from a current of air, and cover it with a cloth. In summer-time it will very likely be all right on the kitchen table ; in winter it would be better to stand on the fender, but it must not be in a draught. It will probably rise sufficiently in two hours or a little more. Make it into points, rolls, or crescents, brush the top with beaten egg, and bake in a quick oven. To make a crescent or horn, as it is sometimes called, roll the dough into a kind of equi¬ lateral triangle. Of course, it is not necessary to be very exact. Roll the pastry up, beginning at one of the sides, by doing which the middle part will be thicker than the sides, then draw the two ends of the roll towards one another, to make a kind of crescent. Teacakes. — Rub six ounces of butter, or three ounces of butter and three ounces of lard, into two pounds of flour, and add a pinch of salt. Dissolve rather less than an ounce of fresh German yeast with half a pint of lukewarm water. Put the flour into a bowl that will hold about three times the quantity, scoop a hole in the middle of it with¬ out leaving the bottom of the bowl uncovered, and pour in the dissolved yeast. Draw a little of the flour in from the sides, and stir it into the liquor to make a thin batter; sprinkle flour over this, cover the bowl, and leave it in a warm place, as in Vienna Bread. When bubbles begin to break through the flour it is ready. Beat two eggs, mix them with about two table-spoonfuls of milk, and knead all well together, adding as much lukewarm milk as will make a lithe smooth dough. Score this with a knife, cover the bowl with a cloth, and leave it till well risen. Divide it into ten pieces, roll these into cakes the size of a saucer, put them on a baking-tin before the fire for a few minutes, and bake in a quick oven. They must on no account be turned over in baking. In Yorkshire, where teacakes are very