TEA CAKES.

Manawatu Standard, Volume LX, Issue 212, 6 August 1940, Page 9

TEA CAKES.

Tea cakes are so easy to make, and so universally popular, that recipes may seem superfluous. Here, however, are three specially selected because they arc both palatable and inexpensive. Delicious tea cake. —Beat two eggs to creamy consistency with one cup of sugar. Add two cups of self-raising ftour, a pinch of salt and one cup or milk. Bake in sandwich tins in a brisk oven. Spread thickly with butter. Serve while hot. Cinnamon tea cake. —Cream two tablespoons butter with the .same quantity of sugar and one egg. Stir in one and a-halt cups of self-raising Hour and half a eup of milk. Bake in a deep tin for thirty minutes, or until niceiv browned. Split in two immediately, spread liberally with butter, put the two layers together again, and ice the top of the cake with plain white un- ' flavoured icing. Dust powdered cinnamon over the icing while still wet, and serve immediately. Hot tea cake.—-Beat four ounces butter to a cream with the same quantity of sugar. Add two well-beaten eggs, stir in some shredded lemon-peel, a dessertspoon of marmalade, a quarter cup of milk, finally adding six ounces of self-raising flour. Heat and grease gem-scone tins before putting the mixture into them. Bake in hot oven for ten minutes, or slightly less. Serve hot.