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Classic
Cook Books
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page 73
spoonsful of lively yeast and a little salt; let them rise, and when you are
nearly ready to bake them, stir in a large spoonful of melted butter; butter the
rings and bake on a griddle, or in the dripping-pan of a stove. Split and butter
before sending them to table.
Mush Muffins.
Make a quart of mush, put into it a lump of butter or lard, the size of two
eggs, and a little salt; previously to making the mush, have ready a pint of
light rising, stir into it a pint of new milk, and the mush, with as much wheat
flour as will make it a very thick batter; let it rise four or five hours, and
when light, set it in a cold place, till you are ready to bake; dip a spoon in
water each time, and put the batter on the griddle in small cakes, or bake in
rings. You may make it a little stiffer, and roll it out to bake in large cakes.
If it should sour, put in a little salæratus.
If you have no milk, water will do instead. They will be nice toasted.
A Loaf of Muffin Batter.
Stir into a pint of mush a small lump of butter, a little salt, a pint of milk,
and wheat flour to make a thick batter; stir into it half a tea-cup of yeast,
and let it rise; when it is light, butter a pan, pour it in and bake; eat it
hot, at breakfast or supper. It will bake in a shallow pan in half an hour; if
in a deep vessel, allow more time.
Boiled Milk Muffins.
Boil a quart of new milk, and pour it boiling hot, on as much flour as will make
a thick batter; put in a table-spoonful of butter, and the same of lard, two
tea-
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Classic
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