Name: Drop Scones
Ingredients: 8 oz Plain flour; 1 ts Cream of tartar; 1/2 ts Soda; 1/2 ts Salt; 1 oz Caster sugar (granulated sugar); 1 lg Egg; 8 oz (fl) milk; 1 tb Oil

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	British	Bread	4	Servings

INGREDIENTS

8	oz	Plain flour
1	ts	Cream of tartar
1/2	ts	Soda
1/2	ts	Salt
1	oz	Caster sugar (granulated sugar)
1	lg	Egg
8	oz	(fl) milk
1	tb	Oil

INSTRUCTIONS

From: jills@vnet.IBM.com
Date: 18 Feb 1994 05:18:12 -0500
In answer to the recent request for scones, I dug some up from: Hamlyn All
Colour Cakes and Baking cookbook.  It is an honest-to-goodness British
cookbook.
Fruit scones are my favorite, so I'll write the recipe for them first.
Because this is a British cookbook, the measurements may look a little
different than you're used to.  In these recipes, I assume that caster
sugar is roughly equivalent to the American granulated sugar. Next we have
Drop Scones. These are * a lot * like pancakes.
Sift the dry ingredients together into a mixing bowl and make a well in the
center.  Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly.  Drop tablespoons of
the batter onto the hot surface and cook until the top is blistered.  Turn
with a spatula and cook until the underside is golden brown. Serve with
butter.
Tip:  Keep the scones warm for serving by wrapping in a clean folded tea
towel--this way they will keep moist and warm until they are all cooked.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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