DOUGLAS HONEY CAKE

1/2 cup Flour
1/2 cup Sugar
1/2 cup Butter
1/2 cup Ground Almonds
1 teaspoonful Baking Powder
1/2 cup Honey
2 Eggs

~Sift the flour and baking-powder together, and add half the ground almonds. Cream the butter and sugar, and add gradually the well-beaten eggs and the flour, a little of each alternately. Beat thoroughly, and pour into two small well-greased sandwich tins. Bake in a hot oven for about 20 minutes, or until well risen and firm. Blend the remainder of the ground almonds with the honey, and when the cakes are cold, spread one with the mixture and place the other on top. If desired, it may be iced and decorated, but it is usually eaten plain.

TEA PANCAKES

1 teacupful Flour
1 tablespoon Sifted Sugar
1 saltspoonful Salt
1 Egg
Milk to mix
Suet to grease girdle

~Beat the egg. Sift the flour into a bowl and add the sugar and salt. Add gradually, stirring all the while, enough milk to make a batter of the consistency of thin cream. Add the egg and beat well. Have ready a fairly hot girdle, rub it over with a piece of suet wrapped in a clean white rag, put on a large tablespoonful of the batter, spreading it out as thinly and making it as round as possible. It should brown very quickly; then turn and brown the other side.
The pancakes may be made in a small omelette pan greased with lard.
Turn on to a clean towel and cover. When cool, spread with butter and/or jam and roll up. They may be eaten fresh, and the closer to tea-time they are made the better.