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Rye Cakes for Tea

Harriet N. Jenks.

Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with onehalf teaspoon of salt, one-half teacup of molasses; make it stiff and turn it into a buttered pan; spread it smooth with a spoon dipped in hot water; bake one-half hour.