The Blue Grass Cook Book

page 17

      SALLY LUNN (No. 1)

  1 teaspoon salt,

  1 quart flour,

  1 pint of sweet milk,

  1/2 cup of sugar,

  1 small cup of yeast.

Make a batter and put in warm place to rise, and in 3 hours, when it is light
enough, add 5 eggs which have been beaten separately, 1/2 cup of melted butter.
Add 1/2 pint flour to make a stiff batter. Spread in pans 1 inch thick, and let
rise, then bake. Serve two at a time with melted butter between.

      SALLY LUNN (No. 2)
Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a
longer time, however. Do not make the batter too thin.

  1 pint of milk,

  3 eggs,

  1 tablespoon of butter or nice sweet lard,

  1 dessertspoon of sugar,

1 small teacup of yeast, and flour to make batter thick enough for the spoon to
stand straight. This makes delicious drop muffins. If the batter is too thin it
is apt to fall before it is thoroughly baked

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