Tea-Cakes

Ingredients

• 2 lb flour
• 1/2 teaspoonful salt
• 1/4 lb butter or lard
• 1 egg
• a piece of German yeast the size of a walnut
• warm milk

Instructions

1. Put the flour (which should be perfectly dry) into a basin mix with it the salt, and rub in the butter or lard;
2. then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well.
3. Let it rise near the fire, and, when well risen, form it into cakes;
4. place them on tins, let them rise again for a few minutes before putting them into the oven, and bake from 1/4 to 1/2 hour in a moderate oven.
5. These are very nice with a few currants and a little sugar added to the other ingredients: they should be put in after the butter is rubbed in.
6. These cakes should be buttered, and eaten hot as soon as baked; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new.