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Cream Scones

2 cups flour 4 teaspoons baking power 2 teaspoons sugar 1½ teaspoon salt 4 tablespoons butter 2 eggs 1/3 cup cream Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, (reserving a small amount of unbeaten white) and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven fifteen minutes. Baking Powder Biscuit I 2 cups bread flour 5 teaspoons baking powder 1 teaspoon salt 1 tablespoon butter Mix dry ingredients, and sift twice. 1 tablespoon lard 1 cup milk and water in equal parts Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.