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Scotch Scones

Make the preceding mixture for tea cakes, but shape with a small round cooky cutter. Bake on a griddle, turning on both sides until a delicate brown. Lay a napkin on a plate, arrange the scones on it and fold the corners of the napkin over them. Split and butter while hot.

GRAHAM GEMS, No. I-Into a cup of freshly sifted graham flour stir one cup of new milk; add salt, beat well, and pour into hot gem-tins which have been well greased, and bake in a hot oven. Do not add more flour if you wish the gems to be satisfactory. No baking powder is required.

GRAHAM GEMS, No. 2-The following quantities will make one dozen gems of medium size: One teacup of sour milk; one egg; one-half teaspoon of soda; one-half teaspoon of salt; two tablespoons of sugar; one and one-half tablespoons of melted butter; graham flour to thicken. Beat the egg until light, and add to it the milk, sugar, salt, and the soda dissolved in a little cold water. Stir well, adding graham flour sufficient to make a batter so thick that it will not run off the spoon. Lastly add the melted butter, and stir well. Heat the gem-pans, and oil them well, using a little butter placed in a clean cloth, and rubbing it over the pan when heated. Drop enough of the mixture into each space in the pan to a little more than half fill it, and bake twenty minutes in a hot oven.