2. Fruit biscuit:
Add 2 tbsp. of sugar and 1/2 cup of fruit, (currants, raisins, peel, or a mixture of all) after the fat is added.
3. Scones:
Add 2 tbsp. of sugar, and use one egg and only 1/2 cup of milk. Beat the egg until light, add to milk, and use this for liquid. Form into round cakes about eight inches in diameter, and cut into quarters.
4. Fruit scones:
Add 1/2 cup of fruit to the scone recipe.
5. Short cake for fruit:
Same as scones, but double the amount of fat.
6. Dumplings for stews:
Use the basic recipe, leaving out the fat.