Tea Cakes
From Durham cook book ..., 1921
Recipe by Mrs. W. A. Bakbee.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.
TEA CAKES. One-half cup butter, one cup sugar, one fourth cup milk, one egg, tAvo teaspoonfuls Royal Baking PoAvder, flavor Avith lemon. Cream butter Avell, add the sugar ; cream together and add the egg, then- milk. Put baking poAvder in flour. Put in flour enough to make a stiff dough and knead Avell. Roll thin, sprinkle sugar on the dough, run rolling pin over lightly, cut and bake in a moderate oven. — Mrs. Gooch. CRISP WAFFLES. One egg, one pint SAveet milk, tAvo tablespoonfuls corn meal, tAvo tablespoonfuls melted butter, one teaspoonful sugar, tAvo teaspoonfuls Royal Baking PoAvder, one teaspoonful salt. Flour to make thin batter. Mix butter and sugar Avell, add egg and beat thoroughly. Put the meal, salt and baking powder Avith the flour, sift into the butter and sugar, adding the milk as needed, using up all the flour before the milk. Follow the directions and delicious AA-afiles Avill be the result. — Mrs. M. S. Whitted. DAINTY WAFERS. Chop one pound English walnuts and one-half pound of seeded raisins. Mix Avith meringue composed of three egg Avhites and four table- spoonfuls sugar. Spread mixture on butter thin biscuits and place in oven until light broAvn. — Mrs. M. S. Whitted. ROCKS. Tavo eggs, four cups flour, four teaspoonfuls Royal Baking PoAvder, one and one-half cups sugar, one-half cup Crisco, one teaspoonful salt, one- half teaspoonful soda, one-half cup buttermilk, one and one-half cups raisins, two teaspoonfuls cinnamon, three fourths cup nuts. Beat eggs, cream Crisco and sugar together, cut raisins and flour, beat all together Avell, then drop by tea- spoonfuls in biscuit pan, about five inches apart as this makes a nice sized cake and must have room to spread out. The cakes Avhen cooked should be the size of a tea cake. — Mrs. M. L. Yearby. 30 USE DAN RIVER SELF-RISING FLOUR Give the growing children KNOX GELATINE TEA CAKES. Two eggs, one cup sugar, one-half cup butter, one-fourth cup water, one teaspoonful soda, cinnamon and vanilla to flavor, flour to make dough stiff enough to roll
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