Devonshire Scones for High Tea (English)

Ingredients 2 c. sifted all-purpose flour 2 tbsp. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1/3 c. butter 2 eggs 5 tbsp. milk ________________________________________ Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter until mixture resembles coarse cornmeal. Add eggs to milk and blend well; stir into flour mixture. Turn out on lightly floured surface. Knead lightly; roll out or pat to 1/2 inch thickness. Cut into small triangles. Place on floured baking sheet. Brush with milk and sprinkle lightly with sugar, if desired. Bake at 450 degrees for 8-10 minutes or until golden. Cool on wire rack. ________________________________________

Pickled Green Tomatoes

Pickled Green Tomatoes Yield: Makes 2 12-ounce jars, or 1 pint and one half pint Ingredients • 1 pound green tomatoes, stemmed and cut into wedges • 1/2 cup white vinegar • 1/2 cup water • 1 1/2 teaspoons pickling salt • 2 teaspoons dill seed • 4 garlic cloves • 1/2 teaspoon peppercorn • 2 bay leaves Place the following into the bottom of each hot, ready-for-canning jar: • 1 teaspoon dill seed • 2 garlic cloves • 1/4 teaspoon peppercorn • 1 bay leaf Instructions 1. Combine vinegar, water and salt and bring to a boil. 2. Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands. 3. Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good. 4. Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.