1 quart of flour.
4 eggs.
½ cup melted butter.
1 cup warm milk.
1 cup warm water.
4 tablespoonfuls yeast.
1 teaspoonful salt.
½ teaspoonful soda, dissolved in hot water.
Beat the eggs to a stiff froth, add the milk, water, butter, soda,
and salt; stir in the flour to a smooth batter, and beat the yeast
in well. Set to rise in a buttered pudding-dish, in which it must be
baked and sent to table. Or, if you wish to turn it out, set to rise
in a _well_-buttered mould. It will not be light under six hours. Bake
steadily three-quarters of an hour, or until a straw thrust into it
comes up clean. Eat while hot.
This is the genuine old-fashioned Sally Lunn, and will hardly give
place even yet to the newer and faster compounds known under the same
name.