10 MARCH 1917, Page 14

BARLEY SCONES.

[To THE EDITOR 07 THE " SPECTATOR.") 815,—Your readers might lie interested to have the following receipt for barley scones, which we make for breakfast and tea; they keep moist for several days : Alb. wheat flour, Alb. barley meal, 2 teaspoonfuls cream of tartar, 1 teaspoonful baking soda, salt. Mix together with milk or water, roll out, form into rounds, bake fire to ten minutes in hot oveu.—I am, Sir, &c., L. Bsana.x.

10 University Gardens, Glasgow.