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SALLY LUNN

(Muffins, Gems, Etc.) - (The New Dr. Price Cookbook)







2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly; add slowly enough milk to form stiff dough. Roll
out 1/4 inch thick on floured board, handling as little as possible;
cut into squares and on each piece put one tablespoon of fig; brush
edges of dough with cold milk; fold like envelope and press edges
together; brush tops with egg beaten with one tablespoon milk and one
teaspoon sugar. Bake about 20 minutes in hot oven.

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SALLY LUNN (AS AUNT SARAH MADE IT)

As "Aunt Sarah" made this, it required 1 cup of sweet milk, 2 eggs, 1
tablespoonful of butter, 3 tablespoonfuls of sugar, flour to make a
stiff batter, about 2-3/4 cups (almost three cups) of flour sifted
with 3 scant teaspoonfuls of baking powder. Served immediately when
taken from the oven, this is an excellent substitute for bread for
lunch.

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SALLY LUNN

From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy
matter. To prepare the oranges, simply cut them in half, without
peeling, and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short, soft biscuit and
baked in a round tin in a quick oven. When it is done, split it,
sprinkle sugar over the prepared oranges, put a layer on the under
crust, replace the upper part, upon which put more of the prepared
oranges and serve at once with cream.

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28 Sally Lunn

Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2

well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of

cold water. Pour gradually on the flour and beat into a smooth batter;

then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter

baking pans and pour half full. Let it rise for 2 hours in a warm place.

Bake 1/2 an hour.

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Sally Lunn

Mix one pint of flour, two teaspoonfuls baking powder, one-half

teaspoonful salt, yolks of two eggs well beaten, one-half cup milk,

one-half cup butter melted, whites of two eggs beaten stiff. Bake in

muffin pans or drop loaf fifteen to twenty minutes. If for tea, add two

tablespoonfuls sugar to flour.

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Sally Lunn

1/4 cup sugar

1 egg

2 cups flour

2 tablespoons melted butter

1 cup milk

3 teaspoons baking powder



A good breakfast toast is made by dipping the slices of bread in a pint

of milk to which a beaten egg and a pinch of salt are added, and

frying.

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Sally Lunn

To two pounds of fine flour put about two table-spoonfuls of fresh yest,

mixed with a pint of new milk made warm. Add the yolks of three eggs,

well beat up. Rub into the flour about a quarter of a pound of butter,

with salt to your taste; put it to the fire to rise, as you do bread.

Make it into a cake, and put it on a tin over a chaffing-dish of slow

coals, or on a hot hearth, till you see it rise; then put it into a

quick oven, and, when the upper side is well baked, turn it. When done,

rasp it all over and butter it; the top will take a pound of butter.









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