Drop Tea Cakes

Ingredients

• 3 cups Purity Flour
• 1 cup sugar
• 1 cup butter
• Pinch of salt
• 1 cup lard
• 1 cup currants
• 1 egg (beaten)
• 3 teaspoons baking powder

Method

1. 1

   Mix all together with milk enough to make a stiff batter and drop into buttered pan.

2. 2

   Bake in a hot oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 27. The excerpt below is the record exactly as published.

DROP TEA CAKES 3 cups Purity Flour, i cup sugar. i cup butter. Pinch of salt. i cup lard. i cup currants. 1 egg (beaten). 3 teaspoons baking powder. Mix all together with milk enough to make a stiff batter and drop into buttered pan Bake in a hot oven. ^ FIG COOKIES 1 cup brown sugar, i cup shortening. 3 cups Purity Flour. i cup Bour milk. 1 teaspoon soda. 1 tablespoon molasses. Roll dough very thin and cut with small cake cutter. Bake. When cool spread with fig filling and press two together. ^ & s "■ « FIG FILLING 1 pound fig.s, chopped fine. i cup brown sugar. 1 cup cold water. Bo)l until soft. This filling may be made up in a larger quantity, as it will keep indefinitely if sealed £LDu KCpc ID £1 cool piRC6* MINT WAFERS i cup butter. i cup sugar. 1 r-iip chopped walnuts. Drop by spoonfuls on slightly buttered tin.s, and bake. i cup Purity Flour. 1 egg. Mint flavoring. Page Forty PURITy Y — f I More Bread and Better Bread BRAN HONEY COOKIES 2 iRblespoons butter. i cup honey. 2 pggs. J to i teaspoon soda. i eup Purity Flour. 1 eup bran. i teaspoon powdered aniseed. Cream the honey and butter together, add the eggs unbeaten, and beat the mixture thoroughly. Sift together the Purity Flour, soda and aniseed. Combine all the ingredients, drop from a teaspoon on to a buttered tin and bake in a moderate oven. BRAN COOKIES 1 cup shortening. 1 cup sugar. 2 eggs. 3 tablespoons sour milk. 1 cup chopped nuts. 1 teaspoon salt. i teaspoon soda. 1 teaspoon ciuuamon. * teaspoon cloves. 2 cups Purity Flour, 2 cups bran. Cream the butter, add sugar gradually, the beaten eggs, then milk in which soda has been dissolved, and dry ingredients mixed together. Add the nuts broken into quarters. Drop from a teaspoon on but- tered baking sheets and bake in moderate oven. MARGUERITES Make a paste of a cup of chopped nuts and ^ package seeded raisins, mixed with boiled icmg. Spread on wafer crackers and put in a hot oven for a minute only to give them a delicate brown. Very nice with chocolate or cofEee for light refreshments. MACAROONS i package seeded raisins, chopped. i cup chopped peanuts. 1 cup powdered sugar. 2 tablespoons Purity Flour. Stiffly beaten whites of 2 eggs. Mix raisins, peanuts, sugar and flour. Fold into the whites of eggs well beaten, and drop mixture by spoonfuls on buttered paper and bake until light brown in a moderate oven. Page Forty one PURITY FLOUR More Bread and Better Bread COCOANUT MACAROONS 2 wnites of eggs. 1 cup sugar. IJ cups cocoanut. Ij teaspoons cornstarch. Erke same as plaiu macaroons. DATE TART i pound dates. i pound blanched almonds, li cups fruit sugar. 1 teaspoon vanilla. Whites of 4 eggs. Stone dates, put through chopper with almonds. Beat the whites of eggs stiff, add su-ar <^raduallv beatmg all the time, then the fruit and flavoring. Bake in shallow buttered pan in a slow oven for "l nour. While hot, cut m squares or sticks and remove from pan at once. ALMOND CAKES 1} cups white sugar. 1 cup butter

Cook this with the app: pantry check, scaling, and the assistant.