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Dry Tea Cakes

(Confectionary.) - (The Lady's Own Cookery Book)

Boil two ounces of butter in a pint of skimmed milk; let it stand till

it is as cold as new milk; then put to it a spoonful of light yest, a

little salt, and as much flour as will make it a stiff paste. Work it as

much, or more, than you would do brown bread; let it lie half an hour to

rise; then roll it into thin cakes; prick them very well quite through,

to prevent their blistering, and bake them on tin plates in a quick

oven. To keep crisp, they must be hung up in the kitchen, or where there

is a constant fire.

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