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[GOD IS THE FIRST OF ALL.] 1024. 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. 1025. Cooking Instruments. 1026. The Gridiron. The gridiron, though the simplest of cooking instruments, is by no means to be despised. In common with all cooking utensils the Gridiron should be kept scrupulously clean; and when it is used, the bars should be allowed to get warm before the meat is placed upon it, otherwise the parts crossed by the bars will be insufficiently dressed. The fire should be sharp, clear, and free from smoke. The heat soon forms a film upon the surface of the meat, by which the juices are retained. Chops and steaks should not be too thick nor too thin. From a half to three-quarters of an inch is the proper thickness. Avoid thrusting the fork into the meat, by which you release the juice. There is a description of gridiron in which the bars are grooved to catch the juice of the meat, but a much better invention is the upright gridiron, which is attached to the front of the grate, and has a pan at the bottom to catch the gravy. Kidneys, rashers, &c., dressed in this manner will he found delicious.