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Sallylunns

Sallylunns are served at breakfast or tea, and are generally much liked. They should be put on the table on a hot plate very hot and well buttered. If they are not to be used at once after being baked, it will be well not to over-bake them, as they will need to be heated a second time. They are considered very indigestible. They may be made in either of the following ways. Rub half a pound of butter into two pounds of flour. Add a tea-spoonful of salt, a quarter of a pint of fresh yeast mixed with a pint of lukewarm milk, and three well-beaten eggs. Cover the pan, and let the contents rise till light. Make the dough into thick cakes about five inches in diameter. Bake in a quick oven. Or, rub two ounces of butter into a pound of flour. Add a pinch of salt, and pour in very slowly a table-spoonful of fresh yeast which has been mixed with half a pint of warm milk. Beat the batter with a fork or spoon as the milk is poured in, add the yolks of two eggs, and set the dough near the fire to rise. Butter the tins, fill them with the dough, and bake in a quick oven. To prepare the sallylunns, make them hot, divide them into three slices, and butter these liberally. If a very rich cake is required, cream may be used instead of milk. Time to bake, about twenty minutes.