MUFFINS.
One cup of home-made yeast or half of a compressed yeast cake, one pint of sweet milk, two eggs, two tablespoons of melted butter, two tablespoons of sugar. Beat the butter, sugar and eggs well together; then stir in the milk, slightly warmed, and thicken with flour to the consistency of griddle cakes. When light, bake in muffin rings or on a griddle.
Muffins should never be cut with a knife, but be pulled open with the fingers.
If wanted for tea, the batter must be mixed immediately after breakfast.
Mrs. S.