A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.
WILSON BWVB02B
pn Of dry mustard 2 tb Butter or margarine; diced 1 1/2 c Cheddar cheese;
grated 1/2 c Mashed potato 1 Egg 1 tb Milk Vegetable shortening, for -
greasing Preheat the oven to 375 degrees. Grease a baking sheet. Sift the
flour, baking powder, salt and dry mustard together. Cut in the butter
until the mixture resembles bread crumbs, then stir in cheese until
thoroughly mixed. Add the potatoes to the flour mixture and mix together.
Beat the eggs and milk together, then pour slowly into the flour and potato
mixture, adding just enough liquid to mix to a soft dough. Turn our dough
onto a well floured surface and knead lightly. (The dough is soft to
handle, so hands, work surface and rolling pin should be well floured. Roll
it out to a thickness of about 3/4 inch (do not roll out dough too thinly;
it does not rise much during cooking, and if it is too thin, the scones
will be more like cookies) and cut into scones with a 2-inch round pastry
cutter. Knead the trimming together reroll and cut out more scones until
all the dough has been used.
Place scones on the prepared baking sheet and bake for 15 minutes, or until
golden brown. Serve warm.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on
Sep 25, 1997
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
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