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Scotch Shortbread

1 lb. Gold Medal flour 1/4 lb. light brown sugar 1/2 lb: butter 1 tablespoon caraway seed Mix flour and butter together with hands, then add sugar and seeds mixed, knead the paste smooth, roll out one-half inch thick and cut in oblong cakes. Prick all over and bake in moderate oven one-half hour. Griddle Cakes, No. 1 2 cups Gold Medal flour 3 teaspoons baking powder 1 1/2 cups milk 2 eggs 1/4 cup melted butter 1/4 teaspoon salt Mix and sift the dry ingredients, add the milk and beaten eggs. Beat well. Add the butter, beat again and bake by spoonfuls on a hot griddle. Griddle Cakes, No. 2 2 cups Gold Medal flour 1/2 teaspoon salt 1 teaspoon soda 2 cups sour milk 2 tablespoons melted butter 2 eggs Mix the dry ingredients, add milk slowly, beaten eggs, and beat; add melted butter, beat again, and drop by spoonfuls on hot griddle. One-half graham and one-third corn meal may be substituted. They should cook more slowly.

Add 1 pint of huckleberries cleaned and rolled in flour, or 1 cup peaches cut fine and laid in sugar for an hour, or cherries stewed sweet and drained. When eggs are scarce reduce the number of eggs, diminish the amount of milk and increase the amount of beating.