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Tea-Cakes, Royal

Take the weight of a large egg in fresh butter. Beat it to a cream, and mix with it four ounces of pounded and sifted loaf sugar, four ounces of best flour, a small pinch of salt, and the grated peel of half a lemon. Beat the egg with a little orange-flower or rose-water, and with this knead the mixture to smooth paste. Roll it out, cut it into small rounds, and bake these upon floured tins in a well-heated oven. Time to bake, fifteen to thirty minutes, according to the size of the cakes. Probable cost, about 6d. for this quantity. Sufficient for one or two persons.