Beat the eggs to a stiff froth, add the milk, water, butter, soda, and salt; stir in the flour to a smooth batter, and beat the yeast in well. Set to rise in a buttered pudding-dish, in which it must be baked and sent to table. Or, if you wish to turn it out, set to rise in a well-buttered mould. It will not be light under six hours. Bake steadily three-quarters of an hour, or until a straw thrust into it comes up clean. Eat while hot.
This is the genuine old-fashioned Sally Lunn, and will hardly give place even yet to the newer and faster compounds known under the same name.
Sally Lunn. (No. 2.) ✠
- 1 scant quart flour.
- 4 eggs.
- 1 teacupful milk.
- 1 teacupful lard and butter mixed.
- 1 teaspoonful cream-tartar.
- ½ teaspoonful soda, dissolved in hot water.
- 1 teaspoonful salt.
Beat the eggs very light, yolks and whites separately, melt the shortening, sift the cream-tartar into the flour; add the whites the last thing.
Potato Biscuit.
- 8 potatoes of medium size, mashed very fine.
- 4 tablespoonfuls butter, melted.
- 2 cups milk, blood-warm.
- 1 cup yeast.
- Flour to make a thin batter.
- 2 tablespoonfuls white sugar.
Stir all the above ingredients together except the butter, and let the sponge rise until light—four or five hours will do; then add the melted butter with a little salt and flour, enough to make soft dough. Set aside this for four hours longer, roll out in a sheet three-quarters of an inch thick, cut into cakes; let these rise one hour, and bake.