Ingredients. - Three-quarters of a pound of flour. One and one-half a gill of milk. One ounce of butter. One egg. Half an ounce of German yeast.

Time required, about one hour and a half.

To make Yorkshire Tea-Cakes:

1. Put one and one-half a gill of milk into a small saucepan, and put it on the fire.

2. Put half an ounce of German yeast into a basin; and when the milk is just warm, pour it on to the yeast.

3. Put three-quarters of a pound of flour into a large basin, and rub into it one ounce of butter.

4. Beat up one egg in a cup, and then add it to the flour.

5. Now pour the yeast and milk through a strainer into the basin, and mix all well together with a wooden spoon.

6. Flour a board and turn the dough out on it.

7. Flour your hands, and knead the dough for a minute or two.

8. Take a knife, dip it in flour, and divide the dough into cakes.

9. Take some cake-tins (as many as are required) and grease them inside with dripping.

10. Put the cakes into the tins.

N. B. - The tins should be only three-quarters full, so as to allow for the cakes to rise.

11. Stand the tins near the fire, and allow the cakes to rise for one hour.

12. After that time, put the tins into the oven (the heat should rise to 240°) to bake for a quarter of an hour.

13. Then turn the cakes out of the tins and place them on a sieve, or on the cane-seat of a chair, to cool.

N. B. - This will prevent their getting heavy.