Butter Cakes
6 lbs. Flour.
6 oz. Butter.
6 oz. Sugar.
1½ oz. Soda.
3 oz. Cream of Tartar.
Milk.
The above is for the famous “butter cakes” sold in the dairy restaurants in New York and other large cities. The milk should be added gradually to make a medium stiff dough. Roll out very thin—about ½ inch—and cut tea biscuit size. Dock and then bake on hot plate both sides.