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Baking-Powder Breads: Scones

Pitcaithley Scones (Scotch recipe). 4 cupfuls flour, 3 teaspoonfuls Calumet baking powder, 2 tablespoonfuls butter, 1½ cupfuls milk, teaspoonful salt.

Sift together the dry ingredients, rub in the butter, and mix to a soft dough with the milk. Turn out on a floured baking board and roll into rounds. Dust the griddle thinly with flour, slip on the round of dough, and cut into quarters. Bake slowly and do not turn until the top is beginning to show bubbles. Scones ought to be turned only once. Serve hot.

Maryland Biscuits. 1 quart flour, 1 cupful milk and water mixed, 1 tablespoonful shortening, 1 teaspoonful salt.

Rub the shortening into the flour and add the salt; mix the milk and water, and add them slowly to the flour, stirring all the while, until you have a hard, almost dry, dough. Put the dough out on a floured board and knead continuously for fifteen minutes, until it is soft and elastic. Then beat it, constantly folding, for twenty minutes longer. Roll out, cut in biscuits; prick the tops with a fork, stand in a pan so that they will not touch each other, and bake in a moderate oven for thirty minutes. The sides of these biscuits should be white but cooked, the tops and bottoms brown. - MRS. S. T. RORER. Popovers. 1 cupful sifted flour, teaspoonful salt, 1 cupful milk, 1 egg.