Sunday Tea Cakes
Ingredients: 4 cups sifted flour, 2 teaspoons salt, 1 package dry yeast,
2 teaspoons sugar, 4 tablespoons lard, 1/2 cup boiling water, 1/2 cup
milk, 1/2 cup currants, 1/3 cup candied peel, 1 cup white seedless
raisins, milk and sugar for glaze.
Method: Sift flour with salt. Mix yeast with 2 teaspoons sugar, add 1/2
cup lukewarm milk. Make a well in center of four, pour in yeast mixture,
sprinkle a little flour on top, and leave to honeycomb in a warm place
about 20 minutes. Dissolve lard in boiling water, add milk mixture.
Leave until lukewarm. Add this mixture to flour and mix to a smooth
dough. Turn onto floured board, sprinkle with fruit, and knead well.
Divide the dough into 6 balls, flatten, and pierce with fork. Place on
greased and floured baking sheet, cover, and leave to rise 30 minutes in
warm place. Bake 20 minutes in hot (450 degree) oven Five minutes
before the cakes are done, brush with milk and sprinkle with sugar.
-Feasting Galore., Recipes and Food Lore from Ireland., Maura Laverty,
1952/1961.
