lespoonfuls
of butter, three eggs, half a nutmeg grated and a teaspoonful of
ground cinnamon, two small cups of milk; sift together salt, flour,
sugar and baking powder; rub in the butter cold; add the milk, beaten
eggs and spices; mix into a soft dough, break off pieces about as
large as an egg, roll them under the hands into round balls, rub the
tops with sugar and water mixed, and then sprinkle dry sugar over
them. Bake immediately.

SCOTCH SCONES.

Thoroughly mix, while dry, one quart of sifted flour, loosely
measured, with two heaping teaspoonfuls of baking powder; then rub
into it a tablespoonful of cold butter and a teaspoonful of salt. Be
sure that the butter is well worked in. Add sweet milk enough to make
a _very_ soft paste. Roll out the paste about a quarter of an inch
thick, using plenty of flour on the paste-board and rolling pin. Cut
it into triangular pieces, each side about four inches long. Flour the
sides and bottom of a biscuit tin, and place the pieces on it. Bake
immediately in a quick oven from twenty to thirty minutes. When half
done, brush over with sweet milk. Some cooks prefer to bake them on a
floured griddle, and cut them a round shape the size of a saucer, then
scarred across to form four quarters.

CRACKNELS.

Two cups of rich milk, four tablespoonfuls of butter and a gill of
yeast, a teaspoonful of salt; mix warm, add flour enough to make a
light dough. When light, roll thin and cut in long pieces three inches
wide, prick well with a fork and bake in a slow oven. They are to be
mixed rather hard and rolled very thin, like soda crackers.

RAISED MUFFINS. No. 1.

Make a batter of one pint of sweet milk, one teaspoonful of sugar, one
of salt, a tablespoonful of butter or sweet lard and a half cup of
yeast; add flour enough to make it moderately thick; keep it in a
warm, _not hot_, place until it is quite light, then stir in one or
two well-beaten eggs, and half a teaspoonful of soda, dissolved in a
little warm water. Let the batter stand twenty-five or thirty minutes
longer to rise a little, turn into well-greased muffin-rings or
gem-pans, and bake in a quick oven.

To be served hot and torn open, instead of cut with a knife.

RAISED MUFFINS. No. 2.

Three pints of flour, three eggs, a piece of butter the size of an
egg, two heaping teaspoonfuls of white sugar, one-half cake of
compressed yeast and a quart of milk; warm the milk with the butter in
it; cool a little, stir