Haven't yet tried the recipe for Sally Lunn.
But now that someone's brought it up, I'll gladly pass along my
one of my favorites from the yellowed, well-marked pages of
the Joy of Cooking.
Quick Sally Lunn
Preheat oven to 425'
Sift before measuring:
2 cups all-purpose flour
Resift with:
2&1/4 teaspoons double-acting baking powder
3/4 teaspoon salt
Combine and cream well:
1/2 Cup shortening
1/2 Cup sugar
Beat in, one at a time:
3 eggs
Add the sifted ingredients to the batter in about 3 parts,
alternately with:
1 Cup milk
Stir the batter lightly until the ingredients are just blended.
Bake in a greased pan for (about) 30 minutes. Serve hot.
[ Makes a very light bread. Good to make in loaf pan and
serve with soup or stew.
Have also added a cup or so of chopped pecans and diced,
dried peaches, baked in a square pan and served as a coffee
cake---Delicious!
Hope you enjoy!]
ATR