1 teaspoon salt,

1 quart flour,

1 pint of sweet milk,

1/2 cup of sugar,

1 small cup of yeast.

Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, 1/2 cup of melted butter. Add 1/2 pint flour to make a stiff batter. Spread in pans 1 inch thick, and let rise, then bake. Serve two at a time with melted butter between.

Sally Lunn (No. 2)

Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a longer time, however. Do not make the batter too thin.

1 pint of milk,

3 eggs,

1 tablespoon of butter or nice sweet lard,

1 dessertspoon of sugar,

1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight. This makes delicious drop muffins. If the batter is too thin it is apt to fall before it is thoroughly baked and leave the inside of it a dough; if too thick, it is only French rolls.

Sally Lunn (No. 3)

Mrs. Cyrus McCormick

1 1/2 pints flour,

3 eggs,

1 tablespoon white sugar,

1/2 cup melted butter,

1 teacup yeast,

1 pint milk.

Make into a stiff batter, having beaten ingredients well together. Let it rise for 5 hours. Then add 1/2 teaspoon of soda in a little warm water and pour the batter in a well-greased cake mould. Bake 40 minutes and serve hot with butter.