Cream Scones

Sift two cupfuls of flour with three teaspoonfuls of baking powder and one-half teaspoonful of salt. Mix with one-fourth cupful of butter, then one-half cupful of cream with two beaten eggs. Mix lightly, cut in triangles, and bake in a hot oven.

Buckwheat Cakes

Pour a pint of boiling water or milk on half a cup of fine cornmeal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one-fourth cup of yeast or one softened yeast cake. Beat vigorously. Let it rise overnight. In the morning stir down and beat again. When risen and ready to bake, add one saltspoonful of soda, sifted through a strainer. Beat again, and fry in large cakes. Buckwheat cakes, even if not really sour, usually require the addition of soda just before baking, to make them light and tender. They should be eaten only in very cold weather, and but seldom even then. They taste better and brown better when made with boiling milk instead of water.

Graham Gems

One-half cupful of good syrup or brown sugar, one cupful of sour milk, one teaspoonful of soda, one-half teaspoonful of salt, one tablespoonful of butter (melted), graham flour enough to make a stiff batter. Mix in the order given, and bake in hissing-hot gem-pans.

Spider Corn Cake

Sift together three-fourths of a cupful of cornmeal, one-fourth cupful flour, one tablespoonful of sugar, one-half teaspoonful of salt, one-half teaspoonful of soda. Beat one egg until light; add one cupful of sour milk, one tablespoonful of melted butter, and combine with dry ingredients. Turn into a well-buttered iron frying-pan. Pour over the mixture one cupful of sweet milk. Bake in a moderate oven for thirty minutes.