Tea cake

 Sally Lunn Tea Cakes

Take one pint of milk quite warm, a quarter of a pint of thick small-beer yeast; put them into a pan with flour sufficient to make it as thick as batter, —cover it over, and let it stand till it has risen as high as it will, i. e., about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk, a quarter of a pound of butter rubbed into the flour very fine, —then make the dough the same as for French rolls, &c.; let it stand half an hour; then make up the cakes, and put them on tins:—when they have stood to rise, bake them in a quick oven. Care should be taken never to mix the yeast with water or milk too hot or too cold, as either extreme will destroy the fermentation. In summer it should he lukewarm,—in winter a little warmer, —and in very cold weather, warmer still. When it has first risen, if you are not prepared, it will not harm if it stand an hour.