HURRY UP TEA CAKE RECIPE

Mathew Duncan, his son Sonny, and close friend Jacob Crowe are in the muggy lowlands of Louisiana as we speak. They are all sworn US Marshals out of the Atlanta office, located at the corner of Pryor and Decatur Streets. Molly, the tracking dog, has also been employed to assist on this adventure, c1880’s. A woman of color has given the following recipe to Mathew, as she was struck with his willingness to buy her tea cakes. We’ve used this recipe and find it very good. Please enjoy and think of Marshal Mathew Duncan.

Hurry Up Teacakes

Makes about 2 dozen, 2” cakes

¾ cup butter softened (unsalted)

1/3 to ½ cup white sugar

1 egg

1 teaspoon J.R. Watkins Genuine almond extract or 2 teaspoons vanilla extract

2 cups flour (plain)

350 degree oven, known as moderately hot for a woodstove

Beat butter and sugar, in large bowl until creamy and smooth. Add egg and extract, mix well

Gradually add flour, mixing well

Form into two-inch balls. Place on greased baking sheet about two inches apart.

Flatten the balls with a glass bottom (dipped in sugar to prevent sticking)

Cook 10-12 minutes, or until brown. Cool a short time on pan then place on a rack.

Mathew looked at Sonny as he placed the recipe into his pocket book, kept inside his coat pocket. “I’ll cook these myself, first frost. In my own kitchen, in my drawers with a pot of coffee brewin’,” Mathew exclaimed, patting the tucked away treasure with his open hand. “Can’t beat a damn good tea cake!” he said, winking at Sonny and then acknowledging Molly. The hound wagged her long tail, knowing that whatever Mathew cooked, she always got to taste it.