Yorkshire Pie-clates For Tea Recipe

Ingredients, one pound of flour, two ounces of grocer's currants, three

gills of milk, and a pinch of baking-powder. Mix the above ingredients

together in a pan into a firm, smooth, compact paste. Divide this into

eight equal parts, roll each into a ball with the hand previously dipped

in flour, then roll them out with a rolling-pin, with a little flour

shaken on the table to prevent the paste from sticking, to the size of a

tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a

clear fire to the upper bar of the grate. In about two or three minutes'

time they will be done on the underside; they must then be turned over

that they may be also baked on the other side, then taken off the

griddle-iron, placed on a plate, and a little butter spread upon each as

they are done out of hand.

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