ENGLISH MUFFINS
- 1 quart Gold Medal Flour,
- ½ teaspoonful sugar,
- 1 teaspoonful salt,
- 2 large teaspoonfuls baking powder,
- 1¼ pints milk.
Sift together Gold Medal Flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin rings; half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown—just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.