Tea Cakes Recipe

Take loaf sugar, finely powdered, and butter, of each a quarter of a

pound, about half a pound of flour, dried before the fire, a

walnut-shellful of caraway seeds, just bruised, and one egg. Work all

together into a paste, adding a spoonful of brandy. Roll the paste out

to the thickness of a half-crown, and cut it with a tea-cup. Flour a

tin, and lay the cakes upon it. Take the white of an egg, well beaten

and frothed, dip a feather in this, and wash them over, and then grate

upon them a little fine sugar. Put them into a slackish oven, till they

are of a very pale brown.

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