about fifteen to twenty minutes.

The cake should be torn apart, not cut; cutting with a knife makes
warm bread heavy. Bake a light brown. This cake is frequently seen on
Southern tables.

SALLY LUNN. (Unfermented.)

Rub a piece of butter as large as an egg into a quart of flour; add a
tumbler of milk, two eggs, three tablespoonfuls of sugar, three
tablespoonfuls of baking powder and a teaspoonful of salt. Scatter the
baking powder, salt and sugar into the flour; add the eggs, the
butter, melted, the milk. Stir all together and bake in well-greased
round pans. Eat warm with butter.

LONDON HOT-CROSS BUNS.

Three cups of milk, one cup of yeast, or one cake of compressed yeast
dissolved in a cup of tepid water, and flour enough to make a thick
batter; set this as a sponge over night. In the morning add half a cup
of melted butter, one cup of sugar, half a nutmeg grated, one
saltspoonful of salt, half a teaspoonful of soda, and flour enough to
roll out like biscuit. Knead well and set to rise for five hours. Roll
the dough half an inch thick; cut in round cakes and lay in rows in a
buttered baking-pan, and let the cakes stand half an hour, or until
light; then put them in the oven, having first made a deep cross on
each with a knife. Bake a light brown and brush over with white of egg
beaten stiff with powdered sugar.

RUSKS, WITH YEAST.

In one large coffeecup of warm milk dissolve half a cake of compressed
yeast, or three tablespoonfuls of home-made yeast; to this add three
well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat
these together. Use flour enough to make a smooth, light dough, let it
stand until very light, then knead it in the form of biscuits; place
them on buttered tins and let them rise until they are almost up to
the edge of the tins; pierce the top of each one and bake in a quick
oven. Glaze the top of each with sugar and milk, or the white of an
egg, before baking. Some add dried currants, well-washed and dried in
the oven.

RUSKS.

Two cups of raised dough, one of sugar, half a cup of butter, two
well-beaten eggs, flour enough to make a stiff dough; set to rise, and
when light mold into high biscuit and let rise again; rub damp sugar
and cinnamon over the top and place in the oven. Bake about twenty
minutes.

RUSKS. (Unfermented.)

Three cups of flour sifted, three teaspoonfuls of baking powder, one
teaspoonful of salt, three tablespoonfuls of sugar, two tab