Buttermilk Scones.—Mix into 1½lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this 1½oz. of butter, lard, or clarified dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk; make this dough into four round cakes 1in. thick, and either prick the tops with a fork, or cut each cake across into four, as you please, and bake for twenty minutes in a quick oven.