1912 Chinese Tea Cakes

1912 Chinese Tea Cakes
A New Book of Cookery
Fannie Merritt Farmer
Chinese Tea Cakes
¼ cup shortening
1 tablespoon cold water
1 cup brown sugar
½ teaspoon vanilla
1/8 teaspoon soda
1 cup flour
Work shortening until creamy, using equal parts of butter and lard. Add sugar gradually, while beating constantly; then add soda dissolved in water, vanilla and flour. Make into small balls, place on a buttered sheet one and one-half inches apart and bake in a hot oven. This receipt makes twenty-four cakes.
Did we eat them? Yes
Would I make them again? Yes

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