Required : Quarter of a pound of flour. Quarter of a pound of wholemeal. Two ounces of butter. Half a teaspoonful each of salt, cream of tartar, and carbonate of soda. A little milk or buttermilk.

Mix together the flour, wholemeal, salt, cream of tartar, and carbonate of soda. Next rub in the butter finely, then add enough milk to mix the whole into a paste. Roll it out on a floured board to about a quarter of an inch thick, then with a cutter or lid of a tin stamp it into rounds about the size of the top of a tumbler. Put them on a greased baking-tin, and bake the butter lightly. Mix the yeast and sugar for about a quarter of an hour. Serve together until they are liquid, then add the hot or cold.

tepid milk. Beat up the egg, add it to the Cost, 3 1/2d.

yeast and milk.

Make a hole in the middle of the flour, strain in the milk, and mix all to a soft but not sticky dough. Knead it lightly on a floured board.

Well butter two round souffle or cake tins, divide the dough in two, shape each into a neat, round cake. Drop one into each tin.

Cover the top with a piece of greased paper and put the tins in a warm place until the dough has risen and filled the tins. Brush the top

London Scones, These scones are usually made in rounds to be broken into separate sections when baked