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SCOTCH POTATO CAKES

Add flour to mashed potatoes to roll. Salt to taste. Roll out and cut
with biscuit cutter. Bake in oven. To be eaten with cheese.

Mrs. Mary Potts, Merna Local.

SCOTCH SCONES

4 cups flour (to be well sifted), 14% heaping teaspoons cream of tartar,
a shade more than 1% heaping teaspoons baking soda, sour or buttermilk
sufficient to make a stiff dough. The secret of good scones is to work the
flour and milk as little as possible, to stop mixing soon as the flour is all
wet. Dust baking board and dough with flour and knead or roll the dough
out to about *4 of an inch thick, cut in pieces the desired size and bake on
a hot griddle.

Note: Mother gave me the recipe, it was the way her mother made
them in the north of Scotland.

D. MacLachlan, U.F.A. Director, Athabasca Constituency, Clyde (1935).

SCOTCH BUNS

For the crust take % lb. flour, % lb. butter or lard, % teaspoon baking
powder, a little cold water. Rub the butter into the flour until it looks like
bread crumbs, add the baking powder or make into paste with the water.
Roll out into a thin sheet, cut a piece the size of the tin, and with the rest
line the cake tin; now mix the following ingredients:

1% lb. flour 1%, lb. almonds blanched and
% |b. sugar minced

1 lb. currants % oz. ginger

1 lb. stoned raisins % oz. cinnamon

Y% lb. orange and lemon peel % oz. pepper

1% teaspoon cream of tartar.

As much milk as will moisten the whole. Lay paste on top and prick
with a fork. Bake 2% hours.
Mrs. A. Gillies, Lougheed Local.

BRAN SCONES

1% cup each bran and white flour 3 teaspoons baking’ powder
1 teaspoon salt (rounded) (heaping)
Milk to make soft dough 1 tablespoon Rogers syrup.

If too rough make 2 cups of white flour to 1 cup of bran. This makes
24 scones.
Mrs. H. G. Young, Hillside Local, Millet.

TEA SCONES

2 cups flour 3 tablespoons sugar

1 teaspoon baking soda 1 egg

2 teaspoons cream tartar % cup milk

1% teaspoon salt Butter size of 2 eggs

2 handsful currants.
Roll out ™% inch thick.

Mrs. Jas. Boden, Sr., Progressive Local, Lacombe.

RAISIN SCONES

3 cups flour 2 heaping teaspoons baking
1 cup butter. Mix as for pie crust powder

Add 1 cup raisins 1 cup light yellow sugar

Wet with 1 cup milk 1 egg white.

It does not actually take all the milk. Roll out %4 inch thick and brush
with yellow of egg. Cut in squares or diamonds and bake.

Mrs. Wm. Stewart, Arbor Park Local, Ponoka.