1 cup sugar
1/3 cup shortening or lard
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 teaspoon soda
1/3 cup buttermilk
2-1/2 cups all-purpose flour, sifted before measuring

Grease baking sheet lightly. Start oven 10 minutes before baking, heating to moderately hot (425 deg.). Measure sugar and shortening into mixing bowl and cream well. Add egg and beat until smooth and fluffy. Stir in nutmeg, vanilla, and salt. Stir soda into buttermilk and add flour and buttermilk alternately in 2 or 3 portions, beginning and ending with flour, stirring gently until just smooth between additions. Remove one-third of dough at a time to a floured pastry cloth and roll out about 1/8 inch thick. Sprinkle lightly with sugar. Cut with a 2-1/2 inch cutter and lift out with pancake turner onto baking sheet. Bake from 8 to 10 minutes.

36 tea cakes.