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Sally Lunn Tea Cakes

2 1/2 pounds of roll dough. 4 ounces of butter, melted. 3 ounces of sugar. 2 whole eggs and 2 yolks Half cupful of milk. 8 ounces of flour. Take the dough from the rolls at 2 o'clock, and work in the enr ching ingredients-the milk warm, and sugar and butter melted in it and eggs beaten light-then add the flour and beat thoroughly.

It makes dough too soft to handle, and like fritters. Rise 3 hours. Beat again. Divide in four pie pans. Rise half an hour. Bake about 15 minutes. They brown very easily; are not so good when allowed to become too light; should be brushed over with good butter when done. Cut in pieces like pie, but carefully, with up and down strokes of a sharp knife, as it spoils the cakes to crush them with a heavy cut. Should be baked at intervals as the meal goes on, and not sweated in the pans. The next, and last in this division, are presented as something of a specialty in breakfast breads. They have been very frequently complimented (always remembering that nothing can quite supplant fine French split rolls) and once I hoard this: "We have penetrated behind the scenes to see if we can discover what particular trick it is that makes these muffins so delicate, so fine and elastic and like a sponge. We have boarded in the G--House at Louisville, the B--House at Cincinnati, the B--House at Indianapolis," (these remarks were made several years ago) "but never met with any to equal these." "We use here the finest flour, perhaps that's the reason." "No, it isn't. So they do there, and have the best of pastrycooks, too." "Perhaps you come to breakfast here at seasonable hours when the muffins are fresh baked and hot." "No, it is in the muffins themselves and the way you make them." Perhaps they had been used to regard hotel muffins as dry, little, unpalateable things that would grease the fingers to touch. The receipt for the sort which they esteemed so much better is here given, but that is not all As was remarked about milk bread, butter rusks, sweet rusks and waffles the thorough beating properly performed with a cutting-under motion, so as to inclose air in the batter, is quite essential to insure fine quality.