Tea cakes
Sift a quart of flour three times with two teaspoonfuls of baking-powder and one of salt. Chop into this a tablespoonful of butter and one of cottolene or other fat.
(In all preparations requiring shortening, cottolene is preferable to lard.)
Mix in a bowl with a wooden spoon, adding about three cupfuls of milk, or enough to make a soft dough. Turn out upon your board and roll, with swift, light strokes into a sheet half an inch in thickness. Reverse a jelly-cake tin upon the sheet and cut with a sharp knife cakes just the size of the tin. With a spatula, transfer to a floured baking-pan and bake in a quick oven.
Split while hot, butter and cut into triangular pieces, six to each cake. Do not divide them until the triangles are drawn from the plate by those who are to eat them.