Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cream Muffins. ✠

• 1 quart sweet milk (half-cream, if you can get it).
• 1 quart flour—heaping.
• 6 eggs.
• 1 tablespoonful butter, and the same of lard—melted together.

Beat the eggs light—the yolks and whites separately; add the milk, with a little salt, then the shortening, lastly the flour, stirring in lightly. Bake immediately in well-greased rings half-filled with the batter. Your oven should be hot, and the muffins sent to table so soon as they are taken up.