SALLY LUNN
Four cupfuls of sifted flour, four eggs, beaten separately, one cupful of milk, one cupful of melted butter and lard, equal parts, one teaspoonful of salt, two heaping teaspoonfuls of baking powder. Mix, adding the whites the last thing. Bake in muffin-rings.
SCONES
Spread a rich biscuit or muffin dough in a well-buttered pan, mark deeply into squares, brush with the yolk of an egg, and sprinkle with sugar.
SNOW BALLS
Make a batter of one cupful of cream—the top of milk will do nicely—two tablespoonfuls of sugar, the yolks of four eggs, a heaping teaspoonful of baking powder, and flour enough to mix. Add the whites of the eggs last, beaten to a stiff froth. Fill buttered cups two thirds full, and bake in a hot oven.
SCOTCH SCONES
Four cupfuls of sifted flour, one cupful of buttermilk, one tablespoonful of butter, one tablespoonful of sugar, one half teaspoonful of baking soda, and one half teaspoonful of salt. Rub the butter into the flour, add the sugar and salt, stir the soda into the buttermilk, and mix with the flour. Roll into a thin sheet, cut into triangles, and bake about thirty-five minutes on a floured tin. Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.
Note.—Sour milk may be made from fresh by keeping the milk some hours in a warm place, or, more quickly, by adding a little lemon-juice or vinegar to the amount of milk required.