Kirklin Press, Kirklin, Indiana June 3, 1920, page 8
For those who practice serving afternoon tea, a few choice cakes and sandwiches are needed to accompany the refreshing beverage.
Oriental Tea Cakes
- 1/24 cup shortening
- 1 cup brown sugar
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 cup flour
Work one-fourth of a cup of shortening until creamy, add one cupful of brown sugar gradually, beating constantly. Dissolve one-eighth of a teaspoon of soda in one tablespoonful of water and add this to the first mixture; then add one-half teaspoon of vanilla and one cupful of flour. Mix it until it holds together well and leaves no crumbs in the bowl. If it separates add water a drop at a time until the mixture can be molded into small balls. Place the balls on buttered tins an inch and a half apart and bake in a quick oven until delicately browned. This recipe will make 40 cakes.
Recipes of Yesteryear 