Aerated Bread

One pound of flour, ninety drops of muriatic acid, seventy-five grains of carbonate of soda, seventy grains of salt, and half a tumbler of water; mix the salt and soda together; stir the flour, in small quantities at a time, slowly and thoroughly into the salt and soda; then add the water and acid, kneading as quickly as possible together (half a minute should do it); then put it at once into the oven.

Sally Lunns

Two pounds of flour, two ounces of butter, and one ounce of sugar; rub them well together; take four tablespoon-fuls of yeast, mixed with a little warm water; set the yeast to rise, and when it rises a little, beat up with it a gill of cream and some milk (or all milk, if new, will do), and the yolks of four eggs. Warm this a little; add to it the dough, and work it all together; the dough must not be quite so stiff as bread dough. Mould it with your hands in small round cakes; lay them on an iron baking-plate to rise, in a warm place; bake them in not too hot an oven. They will take about an hour, and are eaten cut open and buttered. After they are buttered they should be closed and returned to the oven for a minute or two.

Bath Cakes

Rub half a pound of butter into a pound of flour; add a spoonful of good yeast; and with some warm cream work all into a light paste; set it by the fire to rise. When you make them up, work in four ounces of carraway seeds, keeping some to strew on the tops. Make them in round cakes the size of a bun. Bake them on tins, and serve hot.

Cheltenham Cakes

Six pounds of flour, a quarter of a pound of butter, the yolks of two eggs, and a teacupful of yeast; mix all together with some warm milk; set it to rise for an hour; make into round cakes; let them rise again; and bake in a moderate oven for ten minutes or a quarter of an hour.

Breakfast Cakes

A pint of flour, two eggs, one spoonful of yeast, and as much cream as will mix it up light; make it up into cakes; let them rise an hour, and bake in a moderate oven.

Whigs

Rub a quarter of a pound of butter into a pound and a half of flour, very fine; beat three eggs together with two spoonfuls of yeast; add a pint of milk; mix well, and strain through a sieve on to the flour; beat all together till quite smooth; cover it over, and let it stand three hours at a little distance from the fire; then stir in half a pound of sugar and half a pound of currants; cover it over again, and let it stand an hour; bake them in tins, which fill half full, and stand them before the fire for an hour to rise. A quarter of an hour in a quick oven is sufficient to bake them.

Buns

Mix a quarter of a pound of butter with a pound of flour; beat up the yolks and whites of two eggs in half a pint of new milk, and add a quarter of a pound of sugar and a tablespoonful of yeast; mix this with the flour, and work all well together; drop it out of a large spoon in a round form on tin plates, and when it has risen, bake. This quantity should be sufficient to make eight buns.