Sally Lunn

Mrs. J. H. Brown.

One quart of warm milk, one-half cup of butter, one of sugar, five eggs and one cup of yeast; flour enough for stiff batter. Bake one hour.

Sally Lunn

M.

Take one pint of milk, three of flour, three eggs, a little salt, two tablespoons of butter, and two of sugar. Yeast enough to raise.

Sally Lunn

Mrs. C. H. Wheeler.

One pint of milk, a piece of lard or butter the size of an egg, warmed in the milk; take from the stove and add three well beaten eggs, three pints of flour, one cup of yeast; let it stand about three hours or until light; then pour into flat pans without working or kneading, and let it stand an hour before baking; when baked, split and butter; eat white hot.

Sally Lunn

Mrs. I. W. Preston, Highland Park.

One quart of flour, butter the size of an egg, two eggs, two cups of milk, three spoons of baking powder, a pinch of salt; rub the salt and baking powder dry with the flour ; melt the butter in one cup of milk; add the other cold; break in the eggs without beating; stir all together hard, and bake twenty or thirty minutes in a hot oven.

Sally Lunn

Miss Annie Yocum, Cairo, 111.

Three teacups of light dough from hop yeast, three tea-spoons melted butter, one cup of sugar, three well beaten eggs, one-half teaspoon of soda dissolved and strained, a pinch of salt, and flour to make the dough stiff enough to knead well; set away to rise, and when light make out by rolling in cakes to fit your pans, one-half inch thick; place one in the pan, cover well with soft butter and lay another on top; when light bake and serve at once. If properly buttered the layers will separate when baked.

This bread we prize very highly for tea, warm, and any that may be left is good cold for breakfast.