The author remembers as one of her pleasantest childhood experiences the rare Sunday evenings in winter, when the father of the large family decided that he must have bannock he himself made.

It was a ritual, making those little water cakes of Scotland. The cook was called from the kitchen. She was given careful instructions about the amount of flour and salt to put in a big brown crock, to be brought along with the tripod and huge iron griddle. The cakes were baked over the coals on the broad dining room hearth.

The author looked about for bannock in Scotland and found it. It was not as good as the bannock of memory, but it was real Scotch bannock, she was told; the Scotch bannock that never changes from generation to generation.

1. Bannock

2 cups coarsely ground flour
1/2 tsp. salt
1/2 cup cold water

Add the water gradually to the flour and salt, using more if needed to make a stiff dough. Shape into thin round cakes with the hands. Bake on an ungreased griddle.

2. Belfasts

Sift together:

11/2 cups flour
1/2 cup butter softened
1/2 tsp. salt
3/4 cup buttermilk
1/4 tsp. soda
1 egg slightly beaten
1 cup sugar

Mix with:

11/2 cups graham flour
1 cup currants

Blend the butter into the flour. Mix in the milk and egg and knead into a smooth dough. Shape into thin cakes with the hands and bake at 400° F. for about thirty minutes.

3. Scotch Ginger Cake

Sift together:

2 cups flour
1/2 cup light molasses
1/2 tsp. soda
1/2 cup butter
1 tsp. cinnamon
1/2 cup sugar
1 tsp. ginger
2 eggs well beaten

Heat the molasses, sugar and butter together until the butter is melted. Gradually add the eggs and mix well. Blend in the flour. Turn into a well greased baking pan to one-half inch thickness and bake at 350° F. for thirty minutes. Cut into small squares when cold.

4. Sour Cream Ginger Cake

Sift together:

3 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

Mix together:

1 cup sugar
½ cup butter softened
1 cup light molasses
1 cup thick sour cream
2 eggs well beaten

Gradually add the flour to the molasses mixture. Bake as directed for Scotch Ginger Cake. Cut into small squares when cold.

5. Scones

Sift together:

2 cups flour
1 tsp. salt
1/2 tsp. soda
3/4 cup sour milk

Add enough milk to the flour to make a stiff dough. Shape into thin round cakes with the hands and bake on a griddle.

6. Spoon Currant Biscuit

Sift together:

2 cups flour
2 tbsp. lard
11/2 tsp. baking powder
1 cup milk scant measure
1/2 tsp. salt

Mix with:

1/2 cup currants
2 tbsp. brown sugar

Blend the lard into the flour. Add the milk and mix quickly and lightly. Drop into small cakes and bake at 400° F. for fifteen minutes.

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