4 c. all-purpose flour, measured after sifting
2 1/2 c. sugar
1/8 tsp. soda (lg. pinch)
1 1/3 c. vegetable shortening
4 lg. eggs
1 1/2 tsp. vanilla extract

In a large bowl mix together flour, sugar and soda. Make a well in center of flour mixture and add shortening, unbeaten eggs and vanilla. Using both hands, scoop up edges of mixture and thoroughly work all ingredients together until well blended. The dough will be soft and sticky like pie pastry. Chill dough for at least 20 minutes. Roll out a small amount at a time, keep remaining dough chilled until ready to use. Roll out very thin, less than 1/4 inch thick, so that you will have to peel dough from the rolling pin and pat down again on a greased cookie sheet.

For a large size teacake, 2 1/2 inches in diameter, use a regular glass as a cutter; for smaller size use an orange juice glass. Bake in a preheated 350 degree oven about 15-20 minutes or until light gold or delicately browned. Cool on wire rack. Yield 12 1/2 dozen large or 16 dozen teacakes.