The Boston cooking-school cook book

by Fannie Merritt Farmer

Health Food Muffins

1 cup warm wheat mush

¼ cup brown sugar

½ teaspoon salt

1 tablespoon butter

¼ yeast cake

¼ cup lukewarm water

Flour

Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.