22 KATE AITKEN’S CANADIAN COOK BOOK:

SOUR CREAM SCONES

Temperature: 425°F. Time: 12-15 minutes
1 teaspoon lemon rind, grated —_—- 4 teaspoon salt
1 tablespoon lemon juice 2 tablespoons white sugar
2 gore sifted all-purpose flour 4 cup shortening
Yo teaspoon baking powder — 2 eggs, slightly beaten
V6 teaspoon baking soda ¥ cup thick sour cream

Mix together the grated lemon rind and juice. Sift together
the flour, baking powder, baking soda, salt and sugar. Cut in the
fat until the mixture is crumbly. Slightly beat the eggs; add the
sour cream, the lemon juice and rind. Combine with the flour
mixture; stir lightly till all the flour disappears. Turn on a floured
board; knead for 20 counts. Roll into a rectangle 14" thick; cut
into 4" squares. Cut each square diagonally to make triangles.
Brush with rich milk; sprinkle lightly with sugar. Bake in a hot
oven till golden brown. Yield: 18 scones.

MARMALADE BREAD

Temperature: 325°F. Time: 1 hour
2 tablespoons shortening V4 cup milk

2 tablespoons white sugar 11% cups sifted all-purpose
1 eggs well beaten flour

14 cup orange marmalade 2 teaspoons baking powder
1 tablespoon grated orange V6 teaspoon salt

rind 14 cup nuts, chopped

Cream together the shortening and white sugar; add the well-
beaten egg, marmalade and orange rind; beat till fluffy. Add the
milk; blend well. Add the sifted dry ingredients and nuts all at
once; stir briskly. Pour into an oiled loaf pan 9” x 5” x 3” which
has been lined with oiled paper; let stand 20 minutes; bake in a
moderate oven. Serve sandwich fashion with plain cream cheese
as the filling.

SPICED CURRANT LOAF

Temperature: 325°F. Time: 1 hour, 15 minutes
11% cups sifted all-purpose 34 cup currants

flour 1 egg, well beaten
214 teaspoons baking powder a eup milk

14 teaspoon salt 3g cup corn syrup or
V4 teaspoon cinnamon molasses

14 teaspoon mace 2 tablespoons melted
lg teaspoon cloves shortening

Sift together the flour, baking powder, salt and spices; add
the currants, which have been plumped in boiling water and