434.—POTATO SCONES
| 2 cups flour | 1 cup mashed potato |
| ½ teaspoon salt | 2 tablespoons shortening |
| 4 tablespoons baking powder | ¾ cup milk |
Sift flour, salt, and baking powder; add potato and shortening, and work in with finger tips; add milk, and mix to a soft dough with a knife; roll out three-quarters of an inch thick on floured board, cut with biscuit cutter, and cook on hot greased griddle about twenty minutes, turning over when half cooked. Split, butter, and serve hot.
435.—SCOTCH SCONES
| 1 cup fine oatmeal | 4 teaspoons baking powder |
| ¾ cup scalded milk | 1 teaspoon salt |
| 2 tablespoons shortening | 2 tablespoons sugar |
| 1 cup flour |
Pour hot milk over oatmeal, mix well, add shortening, and let stand until cold; mix and sift flour, baking powder, salt, and sugar; add to oatmeal, and mix well; roll out three-fourths of an inch thick, cut in rounds, and cook on a greased griddle about twenty minutes, turning when half cooked.
WITHOUT BAKING POWDER OR YEAST
436.—POPOVERS
| 1 cup flour | 1 cup milk |
| ¼ teaspoon salt | 1 teaspoon melted butter |
| 1 egg |
Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot.