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Tea-Cakes, Yorkshire, Excellent

Rub six ounces of butter into two pounds of fine flour; add a pinch of salt, two eggs well beaten, a pint of milk, and an ounce of German yeast. Knead the mixture well, put it into a bowl, cover with a cloth, and set on the hearth to rise. When it is quite light, and the surface has cracked, divide it into ten cakes, and roll these out lightly to the size of a saucer. Let them rise before the fire a few minutes, and bake in a quick oven. They must not be turned over in the oven. Time to bake, about twenty minutes. Probable cost, 2d. each. Sufficient for six or seven persons.