One pint of milk, three eggs, one quart of flour, half a teacup of yeast. Put this to rise, and when light beat in one cup of melted butter. Then put it into your pan or pans, and let it rise again, and bake when light.

Sally Lunn (With Yeast)

Warm one quart of milk with quarter pound of butter, two heaping tablespoons of sugar, half a nutmeg. Beat up three eggs and put in, with a little salt, and flour enough to make it stiffer than pound cake. Beat it well. Add a teacup of yeast, and let it rise. Butter a fluted cake mould and pour it in Bake in a quick oven one hour.

If you wish tea at 7 o'clock, set it to rise at 11 A. M.

Sally Lunn (Without Yeast)

One quart of flour, a piece of butter the size of an egg, three tablespoons of sugar, two eggs, two teacups milk, two teaspoons of cream of tartar, one teaspoon of saleratus, a little salt.

To mix it scatter the cream of tartar, the salt, and the sugar into the flour. Add the eggs without having beaten them, the butter melted, and one cup of the milk. Dissolve the saleratus in the remaining cup, and then stir all together steadily a few minutes. This makes two loaves. Add spice and twice the measure of sugar, and you have a good plain cake for the cake basket.

Sally Lunn; Or, Cake Pudding

Take a piece of butter the size of an egg, and cream with two cups of sugar - then of a cup of sweet milk add half - mix well and stir in one cup of flour, then the other half of milk and a second cup of flour. Of four eggs well beaten add one-half, and then the third cup of flour - then the remaining half of eggs and the fourth cup of flour, in which must be put a tea-spoonful of yeast powder. The whole well beaten and put in the oven to bake - will take an hour or so. This makes a nice Sally Lunn for supper, or, eaten with cold sauce, makes a nice dessert.