Alleghany Tea Cakes

1 pound butter, 1 pound sugar, 8 eggs, 1 1/4 pounds flour.

Rub butter and sugar together, and add by degrees the well-beaten eggs and the flour. Flavor to taste. Drop with spoon on well-greased tin pans.

German Tea Cakes

Mrs. W. W. Massie

Hard-boiled yolks of 10 eggs, rubbed finely through a sieve, 2 raw eggs, beaten, 1 pound of butter, 1 pound of sugar, 1 tablespoon of whisky, Flour enough to make a very soft dough.

Sprinkle sugar over each rolling of dough. Cut in fancy shapes.

Tea Cakes (No. 1)

Mrs. H. C. McDowell

4 eggs beaten separately,

1 teacup of lard,

2 heaping teacups of brown sugar,

1 scant half cup of sour milk in which dissolve 2 level teaspoons of soda, 1 grated nutmeg, 1 teaspoon lemon extract, Flour enough to roll out.

Bake in rather hot oven.

Tea Cakes (No. 2)

Miss Virginia Croxton

1 quart flour,

6 ounces butter, 3/4 pound sugar, 3 eggs,

2 heaping teaspoons baking-powder.

Flavor with vanilla or cinnamon. Roll out shont 1/4 inch thick, cut in shapes, and bake in a quick oven.