TEA CAKES.

One pint of cream, four heaping tablespoonfuls of
granulated sugar, two eggs, a little cinnamon ; beat
well together and stir into it enough flour to roll.
Roll out about a quarter of an inch thick, brush over
with white of egg and sift sugar and cinnamon over
it, cut into cakes about a finger long and one inch
wide. Bake a delicate brown.

FIG CAKE.

Half a cup of butter, one cup of granulated sugar,
half a cup of milk, two cups of flour, two rounded
teaspoonfuls of baking powder, the whites of four
eggs. Beat the butter and sugar to a cream, stir the
milk and one cup of the flour together and add to the
butter and sugar. Sift the remaining cup of flour and
the baking powder together, beat the whites of egg
to a stiff froth and stir alternately with the flour into
the other ingredients. Grease three layer cake tins
well, divide the batter evenly and bake from seven to
ten minutes.

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