Sally-Lunn
1 quart of flour. 1 teaspoonful of salt. 1 tablespoonful of white sugar. Rub in a heaping tablespoonful of butter and lard in equal parts, then rub in an Irish potato, mashed fine. Half a teacup of yeast. 3 eggs well beaten. Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.--Mrs. S. T.
Another Recipe for Sally-Lunn. 1 quart of flour. 1 tablespoonful of yeast. 4 eggs well beaten. 2 oz. of butter or lard. 1 pint of milk.
Set it to rise in the pan in which it is to be baked.--Mrs. A. C. Another Recipe for Sally-Lunn. 3 pints of flour. 1 tablespoonful of butter and the same of lard. 3 eggs. 1 light teacup of yeast. 2 large tablespoonfuls of sugar. Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.--Mrs. Dr. T. Recipe for the Same. 1 quart of flour. 3 tablespoonfuls of yeast. 3 eggs. 1 saltspoonful of salt. Butter the size of an egg.
Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.--Mrs. L.