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Tea Cakes

Sift one pound of flour onto a pasteboard, make a well in the center of it, in which put one saltspoonful of salt, one tablespoonful of sugar and one-half pound of slightly-warmed butter. Mix all well together, then stir in four well-beaten eggs and enough cold water to form a stiff paste. Knead the paste well with the hands, then roll it out to about one-fourth of an inch in thickness. Cut the paste into rounds with a tin-cutter about four inches in diameter, butter a baking-dish, lay the pieces of paste on it, brush them over with a paste-brush dipped in water and sift a small quantity of powdered-sugar over the top of them. Bake the cakes in a moderate oven, and serve when cold.