If made in cakes three inches thick, sliced and buttered, they resemble Sally Lumm’s as made at Bath.
The foregoing receipt, with the addition of a little saffron, boiled in half a teacupful of milk, makes remarkably good
Saffron cakes, to eat hot with butter.
Potatoe Butter.
Boil three pounds of potatoes, bruise and work them with two ounces of butter, and as much milk as will make them pass through a colander. Take half or three quarters of a pint of yeast, and half a pint of warm water, mix with the potatoes, then pour the whole upon five pounds of flour, and add some salt. Knead it well; if not of a proper consistence, put a little more milk and water warm. Let it stand before the fire an hour to rise. Work it well, and make into rolls. Bake about half an hour in an oven not quite so hot as for bread.
They eat well toasted and buttered.
Yorkshire Cake.
Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs; beat all well together, and let it rise; then knead it, and make into cakes; let them rise on tins before you bake, which do in a slow oven.
Another sort is made as above, leaving out the butter.
The first sort is shorter; the last lighter.