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Tea-Cakes, Yorkshire, to Serve

No Yorkshire tea-table would be regarded as properly furnished unless it boasted a goodly show of hot and cold tea-cakes. When served cold, the tea-cakes are simply cut into fingers, buttered liberally, and piled crosswise upon a plate. When served hot, they are generally heated in the oven, cut through the centre, spread with plenty of fresh butter, cut into quarters, restored to their original shape, and served as hot as possible. Or, by way of variation, they may be cut through the centre, toasted, buttered liberally, and served very hot. They should be sent in one or two at a time, as they will spoil if allowed to stand.