1 quart of flour.
A piece of butter the size of an egg.
Beat the eggs very light; mix into them the flour and milk alternately, and beating it until perfectly smooth, add a little salt. Melt the butter and stir it into the batter. Bake in small moulds.—Mrs. J. D.
Tea Cakes.
2 quarts of flour.
1 small teacup of lard.
1 small teacup of butter.
3 cupfuls of sugar.
3 eggs.
1 cupful of cream (sour is best).