ROLLS FOR BREAKFAST
Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set it in a warm place to rise. Next morning work in two tablespoonfuls of butter, and mould the dough into rolls. Rub over each roll a little butter, and bake.
FINE ROLLS
Warm half a cup of butter in a half pint of milk; add two spoonfuls of small beer yeast, or a cup of homemade yeast, and a little salt; pour this on to two pounds of flour. Let it rise an hour, knead it, and make into loaves or rolls.
RICE CAKES
Take a pint of rice that has been boiled soft; add to it a teacup of flour, two eggs well beaten, a pinch of salt, and enough milk to make a nice thick batter; throw into the batter a tablespoonful of melted butter or lard, and bake on a hot griddle.
SALLY LUNN
One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together. Pour this mixture, after it has been well beaten, into a cake mould; let the mould be warmed and well greased. Set it now to rise in a warm place, let it rise until very light, and bake like a cake. With a sharp knife divide the cake, severing the top from the bottom crust; butter both, set the top crust down on the under half, and bring it to table hot.
SALLY LUNN
Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk, one-half a cup of white sugar, and a large spoonful each of lard and butter mixed and warmed; also add four eggs well beaten, three and one-half cups of sifted flour, and a little salt. Beat all this well, and pour into a warm and well greased cake pan and set it to rise in a warm place in winter, and a cool one in summer. If you wish it for tea, make it up five hours beforehand, having set the yeast to rise after breakfast. If wanted for breakfast make it up at nine o’clock the night before. Remember if made up at night, you add a little more flour, or make the dough a little stiffer, and do not put it in a pan at night, but allow it to rise in a tureen or crock, and pour it in the pan and let it rise a little before baking. It must be baked like a cake. This is a never failing recipe and has been much liked.