BREAD-BISCUITS, ROLLS, MUFFINS, ETC. 257
brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters.
Two CUPS of rich milk, four tablespoonfuls of butter and a gill of yeast, a teaspoonf ul of salt ; mix warm, add flour enough to make a light dough. When light, roll thin and cut in long pieces three inches wide, prick well with a fork and bake in a slow oven. They are to be mixed rather hard and rolled very thin, like soda crackers.
RAISED MUFFINS. No. 1.
MAKE a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard and a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not hot, place until it is quite light, then stir in one or two well- beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water. Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased muffin-rings or gem-pans, and bake in a quick oven.
To be served hot and torn open, instead of cut with a knife.
RAISED MUFFINS. No. 2.
THREE pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk ; warm the milk with the butter in it ; cool a little, stir in the sugar and add a little salt ; stir this gradually into the flour, then add the eggs well beaten ; dissolve the yeast in half a cup of lukewarm water and add to the other ingredients ; if the muffins are wanted for luncheon, mix them about eight o 'clock in the morning ; if for breakfast, set them at ten o'clock at night ; when ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water ; butter the muffin-rings or gem-irons and bake in a quick oven.
EGG MUFFINS. (Fine.)
ONE quart of flour, sifted twice ; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two