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Tea-Cakes, Yorkshire, Plain

Rub one ounce of butter and one ounce and a half of lard into two pounds of the best flour. Mix rather less than an ounce of German yeast with half a pint of warm water. Scoop a hollow in the centre of the flour, and pour the dissolved yeast into it. Mix a little of the flour with this to make a thin batter, and place the bowl before the fire for an hour that the yeast may rise. Beat an egg thoroughly with two table-spoonfuls of warm milk. Stir this into the batter, add a salt-spoonful of salt, and knead all thoroughly together, adding as much warm milk as is required to make a smooth dough. Gash the surface lightly with a knife, cover the bowl which contains it with a cloth, and let the dough rise until it is quite light. Divide it into ten pieces, and roll these into cakes the size of a saucer. Prick these with a fork, put them on a baking-tin before the fire for a few minutes to rise, and bake them lightly in a well-heated oven. They must on no account be turned over in baking. Time to bake, about twenty minutes. Probable cost, 1d. or 1 1/2d. each. Sufficient for ten cakes.