Risen Biscuit. ✠
- 1 quart milk.
- ¾ cup lard or butter—half-and-half is a good rule.
- ¾ cup of yeast.
- 2 tablespoonfuls white sugar.
- 1 teaspoonful salt.
- Flour to make a soft dough.
Mix over night, warming the milk slightly and melting the lard or butter. In the morning, roll out into a sheet three-quarters of an inch in thickness; cut into round cakes, set these closely together in a pan, let them rise for twenty minutes, and bake twenty minutes.
These delightful biscuits are even better if the above ingredients be set with half as much flour, in the form of a thin sponge, and the rest of the flour be worked in five hours later. Let this rise five hours more, and proceed as already directed. This is the best plan if the biscuits are intended for tea.
Sally Lunn. (No. 1.) ✠
- 1 quart of flour.
- 4 eggs.
- ½ cup melted butter.
- 1 cup warm milk.
- 1 cup warm water.
- 4 tablespoonfuls yeast.
- 1 teaspoonful salt.
- ½ teaspoonful soda, dissolved in hot water.
Beat the eggs to a stiff froth, add the milk, water, butter, soda, and salt; stir in the flour to a smooth batter, and beat the yeast in well. Set to rise in a buttered pudding-dish, in which it must be baked and sent to table. Or, if you wish to turn it out, set to rise in a well-buttered mould. It will not be light under six hours. Bake steadily three-quarters of an hour, or until a straw thrust into it comes up clean. Eat while hot.
This is the genuine old-fashioned Sally Lunn, and will hardly give place even yet to the newer and faster compounds known under the same name.
Sally Lunn. (No. 2.) ✠
- 1 scant quart flour.
- 4 eggs.
- 1 teacupful milk.
- 1 teacupful lard and butter mixed.
- 1 teaspoonful cream-tartar.
- ½ teaspoonful soda, dissolved in hot water.
- 1 teaspoonful salt.
Beat the eggs very light, yolks and whites separately, melt the shortening, sift the cream-tartar into the flour; add the whites the last thing.