13.—Sally Luns, Yorkshire, or Tea Cakes.
Take 1 quart of milk, ¼ lb. of moist sugar, and 2 ozs. of German yeast. Ferment this with a little flour, and when ready, add ½ lb. of butter (some add also 4 eggs to this quantity) and make into dough as for tea-cakes; butter some rings or hoops, and place them on buttered tins, weigh or divide into 5 or 6 ozs. for twopence; mould them round, put them in the hoops, and, when half proved, make a hole in each with a piece of stick. Do not overprove them, or they will eat poor and dry. When baked, which will be in about ten or fifteen minutes, wash over the top with egg and milk.