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Tea-Cakes

American "Flannel Cakes."

Mix, over-night, 2 qts. of milk, 3 tablespoonfuls of yeast, a teaspoonful of salt and some flour to make a batter; leave it to rise.

Next morning add 2 well-beaten eggs and a tablespoonful of butter. Fry on a girdle. "Bun Loaf" Tea-cakes. (Miss Holland.) 2 lbs. flour, 2 ozs. butter, 2 eggs, 1 pt. new milk, 1 oz. yeast, ¼ lb. sugar. After it has risen, add sultana raisins. Shape and bake. (See also "Bun Loaf" No. 1. under Cake.) Cornflour Cakes. 1 lb. Oswego cornflour, ³¼ lb. butter, ½ lb. sifted sugar, 4 eggs, 1½ teaspoonfuls baking powder, pinch of salt, the rind of a lemon grated. Pass the Oswego through a sieve to free it of lumps, add the sugar to it, then the grated lemon and the well-beaten eggs. Beat the butter to a cream, and add by degrees the Oswego flour. When mixed, put a small teaspoonful into a buttered patty tin, and bake in a rather quick oven. They should be ready in 10 minutes. Cornish Potato Cakes. 1½ lb. suet chopped fine, teacupful of flour, 4 large boiled potatoes (cold), teaspoonful baking powder, a pinch of salt, all well rubbed together and rolled out as for puff-paste, half an inch thick.

Bake in a quick oven, cut in squares, and serve hot. Cream Honey Cakes.

Take 1 lb. fine flour, pass it through a fine wire sieve, work in ¼ lb. good butter till smooth. Mix in 3 ozs. castor sugar and a good pinch of salt, 2 yolks of eggs, 1½ ozs. Borwick's baking powder, 1½ pt. cold milk, roll lightly, and cut into fancy shapes; brush them over with sweetened milk, bake in a moderate oven for about 20 minutes. Serve very hot with honey poured over. They may be served plain if preferred. Lancashire Girdle Cake. ¼ lb. flour (keep a little back), 1 oz. butter, a pinch of salt; rub together as if making pastry. Work up into dough with warm milk, adding the rest of the flour gradually, roll out thin (¼ to 1½ inch). Put a plate over, and cut it round. Bake on a greased girdle, turning once to brown both sides. Cut across in four pieces. Split and butter inside quickly. Serve in a warm napkin, putting dish over a basin full of hot water. When buttering it is well to warm the butter a little to make it spread quickly, or cake gets chilled.

Maudesley's Irish Brown Tea-cake. (Mrs. Hozier and Mrs. Buchanan. 1879.) 1 qt. of coarse wheatmeal, less than a ¼ lb. butter. Rub the butter completely into the flour with the hand, add a little salt, and mix together with sufficient milk to make a dough. Work it a little, and roll out once only, to the size and thickness required. It should be fully an inch thick. Bake in the oven from 20 to 30 minutes. Then split it like a muffin, and butter the inside well. Return to oven for a few minutes to melt the butter. Serve hot.

This is good for breakfast.

Sally Lunn. (Mrs. Benstead.) 2 lbs. of fine flour, 4 mashed potatoes, 1 teacupful of luke-warm new milk, a piece