YORKSHIRE TEA CAKES.

Wairarapa Age, Volume XXXII, Issue 10150, 21 December 1910, Page 5

YORKSHIRE TEA CAKES.

Take three pounds of flour, half an ounce of yeast, a "quarter of a pound of butter. Put the flour i.ito a howl, rub the butternvell into it, wr.h a little salt. Mix the yeast with a little warm water; let it stand i err the fire until if is quite dissolve! aid about the consistency of thin cev-x'.a. Make a hole in the middle of the 'bn.r, pour in the yeast, stir some f 'he lluor into it until a soft paste is n de. sprinkle a- little dry flour on the lop. put the howl in a warm place covered with a thick cloth and let it remain for half uu hour. By that time :1)0 yeast should have risen and spread to double the size when first mixed. Add enough warm milk to make a stiff paste, knead the dough thoroughly for ten minutes, cut it across and across with a sharp knife, cover, and ' leave it again in a warm place for tvo hours, until it has risen to about double the former size; turn out on a floured board, form into small flat cakes, touching them as lightly as possible. Put the eakes on a floured fiat baking tin, let them rise again >n J'ront of the fire, or in a gas oven with. a very gentle heat. When well risen bfike in a moderate oven. With these tea cakes you want the "New_ Crescent" blend tea, which is positively the finest 2s tea on the ma.rket. 'I he flavour will win.yo'nr favour, and the palate will be agreeably impressed. It is the finest tea for the early morning cup or for afternoon tea. Obtnin;,o!o f rom mast storekeepers at 2s per !'•>.