CREAM MUFFINS
Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted—equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately.
Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted—equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately.