Sally Lunn

1 cake compressed yeast

1 tablespoon sugar

2 cups milk, scalded and cooled

4 tablespoons melted butter

2 eggs

4 cups sifted flour

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, then flour gradually, eggs well beaten, and last, the salt. Beat until perfectly smooth; pour into well-greased pans; cover and let rise in a warm place, free from draft, until double in bulk - about one and one half hours. Sprinkle granulated sugar over the top and bake twenty minutes in a hot oven. Serve hot; break apart with fork.

This recipe will fill two medium-sized cake pans.

Fresh From The Oven. Sally Lunns.

Perfect Cream Wafers

2 cups flour

2 teaspoons baking powder

1/4 cup sugar Pinch of salt

Cream

Mix the dry ingredients thoroughly and moisten them with cream. Add just enough cream to make the dough soft enough to roll. If too much is added the wafers will not be crisp. Roll the dough very thin; cut into squares and bake until lightly browned.

Graham Wafers

Follow the recipe for cream wafers, using half graham flour and half white.

Sour-Cream Biscuit

1 cup sour cream

2 teaspoons baking soda

2 1/2 cups sifted flour 1 teaspoon salt

With a knife stir the cream into the sifted flour, enough to make a very soft dough. Roll thin; cut into rounds and bake in a hot oven.

Drop Biscuit

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt 1 tablespoon lard

Milk to make stiff batter

Mix the dry ingredients; rub in the lard; add milk to make a mixture that may be dropped from a spoon without spreading. Drop on a buttered pan half an inch apart and bake in a hot oven eight or ten minutes.

Sour-Milk Biscuit

2 cups flour

3/4 teaspoon soda

1/2 teaspoon salt 1 tablespoon lard

Sour milk

Mix and sift the dry ingredients; rub in the lard; stir in with a knife enough sour milk to make a very soft dough. Roll one half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.

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2 eggs

1 1/2 cups milk

1 1/2 cups flour 1/4 teaspoon salt

Beat the eggs together; stir in the milk; add gradually the sifted flour and salt; beat for five minutes and strain through a sieve. Butter gem pans and set them in a quick oven to heat. When hot fill each pan about one third full of batter; return to the oven and bake about twenty-five minutes. Serve at once.

Gluten Gems

2 eggs 1 cup milk

1 1/2 cups gluten flour

3 teaspoons baking powder

Beat the yolks of the eggs; add the milk; then the flour and baking powder; beat well; stir in the whites and bake in hot buttered gem pans about twenty minutes.