Two thousand Canadian cooks sent in their best recipes; the mill printed them, and put its own flour in every one.

Buttermilk Scones

2 pounds Five Roses flour ¼ ounce carbonate of soda 1 pint sour milk or buttermilk Pinch of salt.

Mix to a light dough, roll out about ½ inch thick, and cut to desired shape.

Bake 15 minutes.

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