Combination Foods:
Shepherd's Pie (meat, vegetable)
Spinach Tart (vegetable, meat, fat, fruit)
Rice and Apple Pie (grain, fruit, fat)
Mutton Pot Pie (meat, vegetable, fat)

Yorkshire Tea Cakes

Eat it as a dessert..

1 lb. strong flour
1/2 stick butter
2 1/4 oz. packets dried yeast
5/8 cup warm milk (whole)
1 well-beaten egg
1 teaspoon salt
2 teaspoons sugar

Warm a large mixing bowl. Rub the butter into the flour. Mix the yeast with the warm milk. Make a well in the flour mixture and pour the yeast and milk into it. Brush a little flour from the sides of the bowl over the pool of yeast. Cover the bowl with a tea towel and leave to stand in warm place; that is, before a fire, in an airing cupboard or in the warming drawer of the cooker for 40 minutes or until the yeast has bubbled through the flour. Add the egg, salt, and sugar to the flour and yeast mixture. Stir and knead until you have dough that will leave the bowl clean. Pat the dough into a ball and leave it in the bowl. Cut a cross in the top. Cover the bowl and leave the dough to rise again for 30 minutes. It should double in size. Punch the dough down and knead lightly. Divide the dough into 8 pieces and make these into round, flat cakes. Put them on baking trays, cover with clothes and leave to rise for a further 10 minutes. Bake at 350 degees F for 20 minutes. Insert a skewer into the teacakes and if any dough sticks to it, return to the oven for a further 10 minutes. Serve hot, split and butter.

Serves 8

Nutritional Analysis (per serving):

Calories	283
Protein	6 grams
Fat	7.5 grams
Carbohydrate	47 grams
Cholesterol	29 mg
Sodium	343 mg

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