Scone Mix
Souvenirs From England
As a nurse in England during World War I, Great Aunt Winifred brought home two things of interest from the 'Continent' - a haughty attitude and a great recipe for scones.
When we see what goes by the name of scones these days...well, all we can say is that Winifred would certainly be appalled. It was time to wage a quiet war against the dense, anvil-like things that steal the noble name 'scone'.
In pursuit of our quest for the glorious scones we knew... those tender, flaky delights...we began in the attic. Battling dust and disorder, we found it at last.
In a trunk Aunt Winifred left, before she moved to New York City to pursue culture and a rich husband, were her recipes.
In minutes you can have these scones hot on the table. All you have to do is add water and your own haughty attitude.

Mustard, Pretzel Dip & Pretzels
Old Cows And Good Mustard
Ahhh...the New England Boiled Dinner...what fond memories...an acquired taste which most in the family never acquired. Grandpa used to say it was a good use for an old cow. Through the years, the only way most of us managed to move through pot after pot of that delicacy was by heaping on Mother's mustard.
One day, though, our Uncle Edgar came to the rescue, believing that a little variety was in order. Never one to get stuck in a rut - unless it was 3am, after a night in town - he made a few interesting variations...
Guaranteed to make less than inspired cuisine taste good, and good food taste great!