I have the 1941 version of the cookbook, given to me last year by my surviving Grandmother. She is 98-1/2. My copy is on special war time paper; even has that noted in the front.
Southern Cooking by Mrs. S.R. Dull - Southern Cookbooks - Atlanta Magazine
This is the recipe I made. Yummy, but I want to retry it with bread or general purpose flour, instead of the whole wheat that was all I had in the cupboard when I backed this a couple days ago.
Quick Sally Lunn
1/2 cup butter or shortening
1/2 cup sugar
2 cups flour, sifted then measured
1 cup milk
3/4 teaspoon salt
4 teaspoons baking powder
3 eggs
Cream shortening and sugar together well, add eggs one at a time quickly, but well. Sift salt and baking powder with flour. Alternately add milk andflour to egg mixture, mixing quickly with as little stirring as possible until free of lumps and smooth. Pour into deep layer cake pan, bake at 425 degrees for 30 minutes. Serve hot with butter. This may be baked in large muffin pans for individual Lunns.
