Take flour, water, or milk, yest, and brown sugar; work it just the same as for bread. Make it up into a long loaf, and bake it. Then let it be one day old before you cut it in slices: make your oven extremely hot, and dry them in it for about two minutes, watching them all the time.
Another way.
Put five pounds of fine flour in a large basin; add to it eight eggs unbeat, yolks and whites; dissolve half a pound of sugar over the fire, in a choppin (or a Scotch quart) of new milk; add all this to the flour with half a mutchkin, (one English pint) of new yest; mix it well, and set it before a good fire covered with a cloth. Let it stand half an hour, then work it up with a little more flour, and let it stand half an hour longer. Then take it out of the basin, and make it up on a board into small round or square biscuits, place them upon sheets of white iron, and set them before the fire, covered with a cloth, till they rise, which will be in half an hour. Put them into the oven, just when the bread is taken out; shut the oven till the biscuits turn brown on the top; then take them out, and cut them through.
Rusks, and Tops and Bottoms.
Well mix two pounds of sugar, dried and sifted, with twelve pounds of flour, also well dried and sifted. Beat up eighteen eggs, leaving out eight whites, very light, with half a pint of new yest, and put it into the flour. Melt two pounds of butter in three pints of new milk, and wet the paste with it to your liking. Make it up in little cakes; lay them one on another; when baked, separate them, and return them to the oven to harden.
Sally Lunn.
To two pounds of fine flour put about two table-spoonfuls of fresh yest, mixed with a pint of new milk made warm. Add the yolks of three eggs, well beat up. Rub into the flour about a quarter of a pound of butter, with salt to your taste; put it to the fire to rise, as you do bread. Make it into a cake, and put it on a tin over a chaffing-dish of slow coals, or on a hot hearth, till you see it rise; then put it into a quick oven, and, when the upper side is well baked, turn it. When done, rasp it all over and butter it; the top will take a pound of butter.
Slip-Cote.
A piece of runnet, the size of half-a-crown, put into a table-spoonful of boiling water over-night, and strained into a quart of new milk, lukewarm, an hour before it is eaten.