Tea Cakes — II
2 lbs. flour
¹⁄₂ tea-spoon salt
¹⁄₄ lb. lard
1 egg
Yeast the size of a walnut
Milk
Mix the salt with the flour and then rub the lard thoroughly into it. Beat the egg well and stir the yeast into it. Add to the flour with enough milk to make a paste, knead well. Let it rise for a couple of hours in a warm place. Form it into round cakes on tins. Let them rise for twenty minutes and bake from quarter to half-an-hour.