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1036
Enquire within upon everything
·
Robert Kemp Philp
493
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.
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