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Preserved Ginger Scones.

• ½ lb. flour (one breakfast cup)
• 1 oz. butter
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon Edmonds' Baking Powder
• Preserved Ginger
• Milk and water to mix

Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.