should get sour, pour in a tea-spoonful of salaeratus, dissolved in hot
water, just before you bake.

It is best to make them up quite thick, and thin them with a little warm
water before you bake; butter them just as you send them to table. If
you can get brewers' yeast, it is much better for buckwheat cakes. In
very cold weather, they may be kept made up for several days, and baked
as required.


Sally Lunn.

Warm a quart of milk with a quarter of a pound of butter, and a heaped
spoonful of sugar, beat up three eggs, and put in, with a little salt,
and flour enough to make it stiffer than pound cake, beat it well, put
in a tea cup of yeast, and let it rise, butter a fluted pan and pour it
in, bake it in a quick oven, slice and butter it. If you wish tea at six
o'clock, set it to rise at ten in the morning. Bake it an hour.


Butter-milk Batter Cakes.

Soak pieces of dry stale bread in a quart of butter-milk, until soft,
break in two eggs, add a little butter or lard, and salt and flour
enough to make it stick together, beat it well, add a tea-spoonful of
salaeratus, dissolved in warm water; thin it with a little sweet milk,
and bake as other batter cakes. They may be prepared in a short time.


Toast.