Split while hot, butter and cut into triangular pieces, six to each cake. Do not divide them until the triangles are drawn from the plate by those who are to eat them.
Tea scones
Mix as directed in recipe for tea cakes, but cut into rounds with a small biscuit cutter. Bake upon a soapstone griddle, upon both sides, to a delicate brown; split and butter while hot. Line a plate or a tray with a napkin, lay in the scones and fold the corners of the napkin lightly over them.
Oatmeal scones
To three cupfuls of oatmeal add one of white flour, a teaspoonful of salt and two of baking-powder. Heat three cupfuls of milk to scalding, not to boiling, stir in a tablespoonful of sugar with two and a half of butter, and mix with a wooden spoon these ingredients into a soft dough.
Do not touch it with your hands.
Turn out upon a kneading-board, roll into a sheet less than a quarter of an inch thick, cut into rounds with a large biscuit-cutter, and bake upon a hot soapstone griddle, turning to brown. Butter while hot.
Virginia wafers
Rub two tablespoonfuls of butter into a pint of flour, add enough iced water to make a stiff dough, put up on a floured pastry board, and roll out as thin as writing paper in rounds as large as a saucer. Bake in a floured pan in a quick oven.
They should be rough and “bubbly” on top. Eat cold.