66. Sally Lunn Tea Cakes. (No. 2).
Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar. Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes.