Put four table-spoonfuls of fresh strong yeast into a pint of lukewarm water. Add a little salt; about a small tea-spoonful; then stir in gradually as much sifted flour as will make a thick batter. Cover the pan, and set it in a warm place to rise. When it is quite light, and your griddle is hot, grease and set your muffin rings on it; having first buttered them round the inside. Dip out a ladle full of the batter for each ring, and bake them over a quick fire. Send them to table hot, and split them by pulling them open with your hands.
COMMON MUFFINS.—
Having melted three table-spoonfuls of fresh butter in three pints of warm milk, set it away to cool. Then beat three eggs as light as possible, and stir them gradually into the milk when it is quite cold; adding a tea-spoonful of salt. Stir in by degrees enough of sifted flour to make a batter as thick as you can conveniently beat it; and lastly, add two table-spoonfuls of strong fresh yeast from the brewery. Cover the batter and set it in a warm place to rise. It should be light in about three hours. Having heated your griddle, grease it with some butter tied in a rag; grease your muffin rings round the inside, and set them on the griddle. Take some batter out of the pan with a ladle or a large spoon, pour it lightly into the rings, and bake the muffins of a light brown. When done, break or split them open with your fingers; butter them and send them to table hot.
SODA BISCUITS.—
Melt half a pound of butter in a pint of warm milk, adding a tea-spoonful of soda; and stir in by degrees half a pound of sugar. Then sift into a pan two pounds of flour; make a hole in the middle; pour in the milk, &c., and mix it with the flour into a dough. Put it on your paste-board, and knead it long and hard till it becomes very light. Roll it out into a sheet half an inch thick. Cut it into little round cakes with the top of a wine glass, or with a tin cutter of that size; prick the tops; lay them on tins sprinkled with flour, or in shallow iron pans; and bake them of a light brown in a quick oven; they will be done in a few minutes. These biscuits keep very well.
A SALLY LUNN.—
This cake is called after the inventress. Sift into a pan a pound and a half of flour. Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix the flour well into the other ingredients, and put the whole into a square tin pan that has been greased with butter. Cover it, set it in a warm place, and when it is quite light, bake it in a moderate oven. Send it to table hot, and eat it with butter.
Or, you may bake it on a griddle, in small muffin rings, pulling the cakes open and buttering them when brought to table.