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Sally Lunn

1 cake compressed yeast 1 tablespoon sugar 2 cups milk, scalded and cooled 1 teaspoon salt 4 tablespoons melted butter 2 eggs 4 cups sifted flour Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, then flour gradually, eggs well beaten, and last, the salt. Beat until perfectly smooth; pour into well-greased pans; cover and let rise in a warm place, free from draft, until double in bulk-about one and one half hours. Sprinkle granulated sugar over the top and bake twenty minutes in a hot oven. Serve hot; break apart with fork.

This recipe will fill two medium-sized cake pans. 1 cake compressed yeast