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Classic
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page 15
it thick enough to drop nicely from the spoon. Heat and butter the pans before
dropping in the dough. Bake in a hot oven twenty minutes.
Wheat muffins.
Mix one pint milk, two eggs, three tablespoonfuls yeast and a spoon of salt with
flour enough to make a stiff batter. Let it rise four or five hours, and bake in
muffin rings in a hot oven for about ten minutes.
Graham muffins.
Use Graham instead of wheat flour, as above, and add two tablespoons molasses.
Biscuits.
Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm
stir in one quart of flour, add one beaten egg, a little salt, and a teacup
yeast. Work the dough until smooth. If in winter set in a warm place, if in
summer a cool place to rise. In the morning work softly and roll half an inch
thick, and cut into biscuits. Let them rise for 30 minutes, when they will be
ready to bake.
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