Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 84

Sally Lunns are made from a drop batter and are usually baked in deep layer-cake pans. To serve cut in wedge-shaped pieces—like pie—and then split and butter and cover with a napkin. Serve at once.

Place in a bowl

One-half cupful sugar,

Four tablespoonfuls shortening.

Cream until light and then add

One egg,

One and one-half cupfuls of equal parts milk and water,

Three cupfuls flour,

Five level teaspoonfuls baking powder.

Beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven. When nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar. One-half cup of finely chopped citron or seeded raisins may be added if desired.