Tea Cakes. No. 1

Ingredients

1 lb. of flour, 2 oz. butter, 1 1/2 tea-spoonfuls of baking powder, 1 egg, 2 teaspoonfuls of sugar, and a few currants.

Method

Mix all together with a little cold milk, make into small cakes, and bake at once in a quick oven.

Tea Cakes. No. 2

Ingredients

2 lbs. of flour, 1 small teaspoonful of salt, 2 tablespoonfuls of white sugar, 2 oz. butter, 2 oz. lard, 1 egg, 1/2 oz. of German yeast, warm milk or water about 1/2 a pint.

Method

Put the yeast into a little of the warm - not hot - milk or water, and stand it in a warm place for a few minutes to rise. See that the flour is quite dry, and well mix with it the sugar and salt, then rub in the butter and lard. Well beat the egg, stir it into the yeast - which should be strained - and mix these with the flour, adding as much warm milk or water as will make it into a smooth paste; knead it well, cover with a cloth, and set near the fire for about half-an-hour, till it has well risen; then form into round cakes, place them on tins, let them rise again before putting into the oven, and bake in a moderate heat from fifteen to thirty minutes. When partly cooked, draw them to the oven door, and brush over with a little milk and sprinkle with sugar, then close the oven till they are done. Cut in slices, toast and butter them for the table.

Note. - All the sugar may be omitted from this recipe if quite plain cakes are desired.