Six handfuls flour, 1 egg, 1 oz. yeast, a piece of lard about the size of 2 eggs, a little salt, and about a pint of new milk.

Mix the yeast with a little sugar, flour and water. Rub the lard into the flour, and when the yeast has risen stir it in with a little warm milk. Leave it to rise before the fire, then stir it all together with the rest of the milk warmed, and add to the egg beaten up. Knead it well together and leave it to rise before the fire, but not too near; cover it with a cloth. When risen enough, knead it into cakes, let them stand before the fire until they rise, and bake in a moderate oven.

Currant tea cakes are made by adding currants and a little brown sugar to the dough.