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Tea Cakes

2 cups flour

1 teaspoon salt

4 teaspoons baking-powder

4 tablespoons shortening

⅔ cup milk

Mix and sift the flour, baking-powder and salt, and chop in the shortening. Add sufficient milk to make a soft dough, about two-thirds cup. Toss on floured board and roll into a sheet onehalf inch in thickness. Reverse a pie-plate upon the rolled dough, and with a sharp knife, cut a cake the exact size of the pie-plate. With a cake-turner transfer the cake to a greased baking-tin and bake in a quick oven (400°-425° F.). While hot, split, butter and cut like a pie. Another may be made of the trimmings.