YORKSHIRE TEA CAKES.
Take three pounds of flour, half an ounce of yeast, a quarter of a pound of butter. Put the flour/ Lito a howl, rub the butter well into "it, wuh a little salt. Mix the yeast with a" little warm water; let it stand i e:Mthe fire until it is quite dissolve! at-d about the consistency of thin ccpicu. Make a hole in the middle of the Poi.r. pour in the yeast, stir some f she fluor into it until a soft paste is -n de, sprinkle a little dry flour on the top. put the bowl in a warm place covered with a thick cloth and let it remain for half an hour. By that time The yeast should have risen and spread to dotlble 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 %v/.c; turn out on a floured board, form into small ihu. cakes, touching them as lightly as' possible. Put the cakes on a floured flat baking tin, let them rise again in front of the fire, or in a gas oven with a very gentle heat. When well risen bake in a moderate oven. With Uie.se tea cakes you want the "New 7 Crescent" blend tea, which is positively the finest 2s tea on the market. r lhe flavour will win your favour, And the palate will be agreeably impressed. It is the .finest tea for the early morning enp or for afternoon tea. Obtaim-.blo from most storekeepers at 2s per F).
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Wairarapa Age, Volume XXXII, Issue 10153, 24 December 1910, Page 5
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383YORKSHIRE TEA CAKES. Wairarapa Age, Volume XXXII, Issue 10153, 24 December 1910, Page 5
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