Aberdeen.—Beat two eggs well, with a pinch of salt, and sugar to taste, and make a very stiff batter with about half a pint of milk and a short pound of flour, with which has been sifted a full teaspoonful of baking powder. Beat it well, then pour it on a hot, greased girdle, and bake, turning it once to get both sides nicely coloured. The batter should be too thick to run, but just right to drop from the spoon; it will spread well on touching the hot girdle. The difference between this and “dropped scones” is chiefly that it is made in one large cake, the size of the girdle, and only quartered when dished.