The National Cook Book, 9th ed.

by Hannah Mary Peterson

Bake it in an earthen mould or iron pan one hour.

SALLY LUNN, No. 2.

353. A quarter of a pound of butter,
A pound of flour,
Two eggs,
Salt to taste,
Half a gill of yeast,
Milk to make a soft dough.

Cut up the butter and warm it in a little milk; when the milk is lukewarm stir it into the flour with the eggs beaten light, and the yeast. Butter your cake mould, and set it near the fire to rise. When perfectly light bake it in a moderate oven.

It is always eaten hot.

WATER TOAST.

354. Toast some slices of bread, pound the crust to soften it, butter it well on both sides: have a vessel of boiling water with a little salt in it. On each slice of bread put one table spoonful of the boiling water. Serve it hot.

MILK TOAST.

355. Slice some bread, toast it of a nice light brown on both sides. Boil a pint of milk; mix together two tea spoonsful of flour in a little cold water; stir this into the boiling milk. Let it boil about one minute, then add a little salt and stir into it two ounces of butter. Dip the toast in the milk, place it on a dish, and pour the remainder of the milk over it.