Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Sally Lunn.

1 pint of flour.

1/2 pint of milk.

1 tablespoonful of sugar.

1/2 teaspoonful of salt.

1-1/2 tablespoonfuls of butter.

1/4 cake of compressed yeast, or 1/4 cupful of liquid yeast.

1 egg.

Sift the flour and mix with it the sugar and salt. Heat the milk to about a hundred degrees, and dissolve the butter in it. Dissolve the compressed yeast in two tablespoonfuls of tepid water, and stir into the milk and butter. Separate the parts of the egg, and beat the white until light; then beat the yolk well. Add the milk mixture and the egg to the flour, and beat well. Pour this batter into a well buttered cake pan. Cover, and let it rise in a warm place for two hours. Bake for half an hour in a moderately hot oven, and serve on a hot dish. This is suitable for luncheon or supper. If any of the cake be left, split, toast, and butter it.