Jenny Lind.
Take one egg, one teacup of sugar, one of sweet milk, two and a half of flour, a dessert-spoonful of butter, two teaspoonfuls of cream of tartar, one of saleratus, and a very little salt. To mix it, stir the cream of tartar, sugar, and salt into the flour, then the milk, add the egg without beating, dissolve the saleratus, and melt the butter together in a spoonful of hot water, then stir all together a few minutes. Bake in fifteen minutes in two pans about the size of a breakfast plate. If you prefer, make it with sour milk, and omit the cream of tartar.
With the addition of one more egg, a teaspoonful more of butter, and half a cup of sugar, and some spice, this is a nice cake for the basket, and may sometimes be very convenient, because so quickly made.
Sally Lunn.
A quart of flour, a piece of butter the size of an egg, three table-spoonfuls of sugar, two eggs, two teacups of milk, two teaspoonfuls of cream of tartar, one of saleratus, and a little salt.
To mix it, scatter the cream of tartar, the salt, and the sugar into the flour; add the eggs without having beaten them, the butter melted, and one cup of the milk; dissolve the saleratus in the remaining cup, and then stir all together steadily a few minutes. Bake in three pans the size of a breakfast plate, fifteen or twenty minutes. For a family of four or five, make half the measure. Add spice, and twice the measure of sugar, and you have a good plain cake for the cake-basket.
To a pint bowl of light dough add a gill of sugar, half as much butter, and either a little cinnamon, allspice, or lemon. Work these ingredients together, and then add flour enough to enable you to mould it smooth and roll it out. Let it be about an inch thick; cut it into biscuit, and lay them into a baking-pan to rise. They should become very light before being baked; and, therefore, in cold weather it is well to let the dough stand, after the ingredients are added, until the next day, then roll out the biscuit, and raise them in the bake-pan. Their appearance is improved by wetting the top with a mixture of sugar and milk, when they are nearly baked; then return them to the oven for a short time. They require fifteen or twenty minutes to bake.
A double measure may be made in cold weather, and when light be set in a cool place, but where it will not freeze, and a pan be baked whenever needed. Each day it will be better than the previous one.