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Classic
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page 72
while the milk is still warm, (but not hot,) stir it in the flour, put in the
eggs, and a tea-cup of good yeast; beat all well, and set them in a warm place
to rise; when light they should be set in a cool place till you are ready to
bake them, which should be in rings, or round cakes on the bake-iron, in a
dutch-oven, or the dripping-pan of a stove; butter just as you send them to
table. If the batter is kept in a cold place it will keep good for two days in
winter. Before baking muffins or any kind of light cakes, taste the batter, and
if at all sour, put in a small portion of salæratus, (previously dissolved in
hot water.)--In this way superior muffins may be made.
Mansfield Muffins.
Take a quart of milk, three eggs, quarter of a pound of butter or lard, a
tea-cup of yeast, and flour to make a soft dough; beat the whites of the eggs
alone, the yelks with the milk; melt the butter and stir it in after all is
mixed; bake them in rings, or in round cakes on the griddle: split and butter
before sending them to table.
Rice Muffins.
Pour a quart of milk on four heaped spoonsful of rice flour, stir it well, and
put in a little salt and wheat flour, to make it a proper thickness, two eggs
and two spoonsful of yeast; allow it four hours to rise, and bake in rings, or
thin it and bake as batter cakes.
Muffins.
Warm a pint of milk, and stir into it a pound and a quarter of flour, (a quart
of flour is about equal to a pound and a quarter,) and two eggs, the yelks
beaten with the batter, the whites alone; mix with these two
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Classic
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