Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Kathleen Ellis Morton and her daughter

Bannock
Recipe by Kathleen (Ellis) Morton
2 ½ cups flour
1 tsp soda
2 tsp sugar
1 tsp salt
2 tsp cream of tartar
Sift together 3 times.
Approx.1 c sweet cream, enough to make soft dough, like biscuits. (You may use sour cream and omit cream of tartar).
Sift dry ingredients together 3 times.
Add the cream. Gently mix until soft, slightly sticky dough forms .
Pat out on floured board like biscuits. Cut in squares. Bake in oven at 375 degrees
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Personal Notes: Kathleen’s story can be read along with her recipe for Lye Soap in The Preserve Pantry.