MARY'S BREAKFAST MUFFINS
- 3 cups sifted flour.
- 1 teaspoon salt.
- 1 teaspoon sugar.
- 1 tablespoon butter and lard.
- ¼ cake Fleischman's yeast.
- 2 eggs.
- 2 cups boiled milk.
Place the flour, salt, sugar, butter, lard and yeast cake, dissolved in water, in a bowl and mix well; then add the eggs and milk, which should be lukewarm. Set to rise in a warm place over night. In the morning do not stir at all, but carefully place tablespoonfuls of the light dough into warm, well-greased Gem pans, let stand a short time, until quite light, then bake in a hot oven 15 to 20 minutes and serve hot for breakfast. These should be light and flakey if made according to directions.
RICE MUFFINS
- 1 cup cold boiled rice.
- Yolk of egg and white beaten separately.
- 1 teaspoon sugar.
- ½ teaspoon salt.
- 1 cup sweet milk.
- 2 cups flour.
- 2 teaspoonfuls baking powder.
Put the rice, yolk of egg, sugar and salt in a bowl and beat together; then add 1 teacup sweet milk alternately with the flour, in which has been sifted the baking powder. Add the stiffly-beaten white of egg; bake in muffin pans in hot oven. This makes about fifteen muffins.