One salt spoonful of salt, and three well-beaten eggs.
Two tablespoonfuls brewer’s yeast. If the yeast is home-made, use twice as much.
Pour this into square pans, to rise, and then bake it before it sours.
With brewer’s, or distillery yeast, it will rise in two or three hours, and must not be made over night. With home-brewed yeast, it rises in four or five hours.
Cream Tea Cakes.
One quart of flour, and a teaspoonful of salt.
One pint of sour cream, and half a tea-cup of melted butter.
Half a teaspoonful of saleratus, in a spoonful of hot water.
Mix lightly in dough, to mould in small cakes and bake in buttered tins.