Scotch Scones

4 cups flour, 3 teaspoons baking powder, or 3/4 teaspoon soda and 2 teaspoons cream of tartar, 1/2 teaspoon salt, mix in flour and butter size of an egg. Make a hole in flour and put in 1 cup sugar and 2 eggs, barely breaking eggs with knife, pour enough sweet milk to mix soft, rub egg over top of scones before putting in oven. Bake very quick. - Mrs. Andrew Anderson, Kenilworth, 111.

Variation I

Mix and sift together 2 cups flour, 4 level teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons sugar, and 1/2 cup sweet cream; rub 1 tablespoon of butter with the tips of the fingers, add the eggs, well beaten, and the cream. Toss on a floured board, pat with the rolling-pin and lightly roll it. Bake to a delicate brown. - Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111.

Variation II

Sift 2 cups flour, 2 heaping teaspoons baking powder, 1 level teaspoon salt, into a mixing bowl, rub in thoroughly 2 tablespoons butter or lard, wet with sweet milk to make a soft dough, divide into 4 pieces and roll each piece out until about 1/4 inch thick, bake in griddle on top of stove to a delicate brown on either side. - Mrs. John Barber, Mayfair, 111.

Graham Scones

1 cup white flour, 2 teaspoons baking powder, a little salt, sift altogether; add 1 cup graham flour, 1/2 cup sugar, 1/2 cup shortening. Beat up 1 egg in a saucer and leave a while. Pour out 1/2 egg in a cup and fill with cold water and mix to a soft dough, roll out in squares and brush with egg left in saucer. - Mrs. J. Donohoe, Winnetka, 111.