Show Sweet Tooth Is Satisfied With Holiday Fruit ruit Scones S 0 14 I Christmas fruit scones are as easy to fo make as biscuit and even more popular with the family's sweet tooth and they're truly inexpensive Cocktail parties may have their addicts but tea and scones fulfill a gentler need When the day fades and the smell of sugar sigar baking leads you toward the tea table the frantic pace of the holiday holiday holiday holi holi- day season is something you hear about rather than live through Christmas Fruit Scones For 16 scones Two cups sifted cake flour teaspoons baking powder teaspoon teaspoon teaspoon tea tea- spoon salt 2 tablespoons sugar 4 tablespoons butter IVi 1112 teaspoons grated tangerine rind J i cup finely c cut t seedless raisins 2 eggs 3 1 cup light cream Sift flour once measure add baking baking bak bak- ing lug powder salt sugar then sift again Cut in shortening Add tangerine tangerine tangerine tan tan- gerine rind and raisins Reserve about third one-third o of ot one one egg white for glaze Beat remaining eggs well add cream Add all at once to flour mixture and stir until flour is damp damp- ened Then stir vigorously until mixture forms a soft dough and follows follows fol fol- lows spoon around bowl Turn out at once on slightly floured board and knead for half a minute Roll one-half one inch thick and cut in tri tri- angles Place on baking sheet Brush tops lightly with re reserved reserved reserved re- re served egg white slightly beaten Sprinkle with additional sugar Bake i in hot oven 12 to 15 minutes or until browned Teeth are composed of approximately approximately approximately one-fifth one water |