11.—Tea-Cakes.
To be able to make a good tea-cake is considered a great point in the baking trade. The following not only makes good tea-cakes, but also capital Scotch cookies.
Take ½ a gallon of water at, say, 94° Fahr.; add 1 lb. of moist sugar, 5 ozs. of German yeast; dissolve all together, add, say, 1½ lb. of flour and mix. When well risen, add 1 lb. of lard and butter, 2 ozs. of salt, a few currants to taste; mix all together into tea-cake dough. Let it remain in a warm place for about half an hour, then weigh off at 8 or 9 ozs. for 2d.; prove, and bake.