Scones, Dropped.
—Mix together a breakfastcupful of flour, two teaspoonfuls of moist sugar, and a teaspoonful of baking powder (better still, use a quarter of a teaspoonful tartaric acid and three-quarters of a teaspoonful of bi-carbonate of soda, rubbing the lumps out of the latter till it is quite smooth), beat up an egg till light and mix it into this batter, then add in the same way, very gradually, a small breakfastcupful of milk, beating it all well together for a few minutes with the back of a spoon. Prepare your girdle as above, and drop the mixture in spoonfuls on to the hot girdle, being careful to keep them a nice round shape and some distance apart, so that they do not touch one another in cooking. When the top surface is bubbled all over, slip a broad knife under the cake and turn it. When both sides are nicely browned the cake is ready. It should only be turned once. A spoonful of the batter makes a cake, for it spreads a good deal as it touches the girdle.