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Classic
Cook Books
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page 132
FINE ROLLS
Warm half a cup of butter in a half pint of milk; add two spoonfuls of small
beer yeast, or a cup of home-made yeast, and a little salt; pour this on to two
pounds of flour. Let it rise an hour, knead it, and make into loaves or rolls.
RICE CAKES
Take a pint of rice that has been boiled soft; add to it a teacup of flour, two
eggs well beaten, a pinch of salt, and enough milk to make a nice thick batter;
throw into the batter a tablespoonful of melted butter or lard, and bake on a
hot griddle.
SALLY LUNN
One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of
sifted flour, and four eggs, with a cup of lard and butter melted together. Pour
this mixture, after it has been well beaten, into a cake mould; let the mould be
warmed and well greased. Set it now to rise in a warm place, let it rise until
very light, and bake like a cake. With a sharp knife divide the cake, severing
the top from the bottom crust; butter both, set the top crust down on the under
half, and bring it to table hot.
SALLY LUNN
Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk, one-half a
cup of white sugar, and a large spoonful each of lard and butter mixed and
warmed; also add four eggs well beaten, three and one-half cups of sifted flour,
and a little salt. Beat all this well, and pour into a warm and well greased
cake pan
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Classic
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