The Blue Grass Cook Book

page 266

      ALLEGHANY TEA CAKES

  1 pound butter,

  1 pound sugar,

  8 eggs,

  1 1/4 pounds flour.

Rub butter and sugar together, and add by degrees the well-beaten eggs and the
flour. Flavor to taste. Drop with spoon on well-greased tin pans.

      GERMAN TEA CAKES
Mrs. W. W. Massie

  Hard-boiled yolks of 10 eggs, rubbed finely through a sieve,

  2 raw eggs, beaten,

  1 pound of butter,

  1 pound of sugar,

  1 tablespoon of whisky,

  Flour enough to make a very soft dough.

Sprinkle sugar over each rolling of dough. Cut in fancy shapes.

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