Sometimes called tea cake, and also Sally Lunn.

2 pounds light bread dough. 1 ounce sugar - a spoonful. 4 ounces butter - 1/2 cup.

3 yolks of eggs.

1 teacup milk or cream.

1 pound flour to work in.

Take the dough, already light, 4 hours before the meal, mix in all the ingredients. Let rise 2 hours. Knead, then make the dough into round balls and roll them flat. Brush over with melted butter and place two of the flats together, one on the other. Pross in the center. Rise an hour, and bake. When done, slip a thin shaving of fresh butter inside each and brush the top over slightly, too. Should be made very small if to serve whole, or as large as saucers, to cut. Makes 8 large enough to cut in 4. Cost buttered 20 cents.