Sally Lunn Cake
This is a favorite tea cake, and so universally liked that it is well to make a liberal quantity of the mixture, and bake it in two loaves. Sift into a large pan three pounds of fine flour. Warm in a quart of milk half a pound of fresh butter, and add a small tea-spoonful of salt, six eggs well beaten, and add, gradually, two wine glasses of excellent fresh yeast. Mix the flour well into the pan, (a little at a time) and beat the whole very hard. Divide this quantity into two equal portions, and set it to rise in two pans. Cover it with thick cloths, and set it on the hearth to rise. When quite light, grease two loaf-pans with the same butter used for the cakes, and bake it in a moderate oven, keeping up the heat steadily to the last. It should be thoroughly done all through. Send it to table hot, cut in slices, but the slices left standing as in a pound cake at a party.
The Sally Lunn mixture may be baked on a griddle, as muffins in muffin rings, and split and buttered at table.
In mixing this cake, add neither sugar nor spice. They do not improve, but spoil it, as would be found on trial. It is the best of plain tea cakes, if properly made and baked.