ith lard or dripping.

1307. Scones.

Flour, two pounds; bicarbonate of soda, quarter of an ounce; salt,
quarter of an ounce; sour buttermilk, one pint, more or less. Mix to
the consistence of light dough, roll out about half an inch thick, and
cut them out to any shape you please, and bake on a _griddle_ over a
clear fire about ten or fifteen minutes; turning them to brown on both
sides--or they may be done on a hot plate, or ironing stove. A griddle
is a thin plate of cast iron about twelve or fourteen inches in
diameter, with a handle attached, to hang it up by.--These scones are
excellent for tea, and may be eaten either cold or hot, buttered, or
with cheese.

1308. Friar's Omelette.

Boil a dozen apples, as for sauce; stir in a quarter of a pound of
butter, and the same of white sugar; when cold, add four eggs, well
beaten; put it into a baking dish thickly strewed over with crumbs of
bread, so as to stick to the bottom and sides; then put in the apple
mixture; strew crumbs of bread over the top; when baked, turn it out
and grate loaf sugar over it.

1309. Ordinary Omelette.

Take four eggs, beat the yolks and whites together with a
tablespoonful of milk, and a little salt and pepper; put two ounces of
butter into a frying-pan to boil, and let it remain until it begins to
brown; pour the batter into it, and let it remain quiet for a minute;
turn up the edges of the omelette gently from the bottom of the pan
with a fork; shake it, to keep it from burning at the bottom, and fry
it till of a bright brown. It will not take more than five minutes
frying.

1310. Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c.

"There is no difficulty in making good omelettes, pancakes, or
fritters; and, as they may be expeditiously prepared and served,
they are often a very convenient resource when, on short notice, an
addition is required to a dinner. The eggs for all of them should be
well and lightly whisked; the lard for frying batter should be
extremely pure in flavour, and quite hot when the fritters are
dropped in; the batter itself should be smooth as cream, and it
should be briskly beaten the instant before it is used. All fried
pastes should be perfectly drained from the fat before they are
served, and sent to table promptly when they are ready.

"Eggs may be dressed in a multiplicity of ways, but are