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Lobs-Lie-By-The-Fire

I lb. (4 cups) flour 1/4 teaspoonful salt I teaspoonful cream of tartar 1/2 pint (I cup) sour milk I teaspoonful baking soda Sieve the flour, salt and cream of tartar into a basin. Stir the baking soda into the sour milk, which will cause it to froth, and at once work the dry ingredients to a smooth dough with the effervescing liquid. Dredge the baking-board thickly with flour, turn the mass on it, knead for a moment or two to insure perfect smoothness, dredge a little flour over both dough and rollingpin, and roll out quickly to about one-third of an inch thick. Cut out with a cutter and bake on a hot griddle, turning the scones as they brown on one side. Send to the table piping hot, and eat with butter.

If preferred the dough can be sweetened; again, if wished, a little spice or a few crushed carraway seeds may be introduced as a flavoring.

The same recipe will be found to answer for buttermilk griddles, but in this case the milk employed not being sour, the cakes, of course, would not be "Lobs."