Fadge.—Mix together 2oz. each of rye and ordinary brown flour, with a saltspoonful of salt; work into this 3oz. of butter and enough milk (about a gill) to get it all to a stiff paste. Bake for about an hour on the girdle or on the hot plate, but never in the oven. This must not be over-cooked or it will become a kind of piecrust. Another way is to dissolve 3oz. of butter over the fire in half a pint of milk; mix together 1lb wholemeal flour, oz. baking powder, and a saltspoonful of salt; mix this all to a stiff dough with the butter and milk, roll it out ½in. thick, make it into scones, or fingers 1½in. by 3in., and bake on the girdle or in a clean frying pan, turning the cakes from time to time to cook them evenly. Serve hot in a napkin, dusted with flour. If made up into a diamond shape these are often called “wholemeal bannocks.”