Mix the butter and salt with the meal; boil half the milk, add the dissolved salæratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and salæratus. Bake it in a shallow pan.
INDIAN MUFFINS, No. 1.
348. One pint of Indian meal,
One pint of wheat meal,
Two eggs,
One gill of yeast,
Salt to the taste,
As much milk as will make a batter.
Pour as much boiling milk over the Indian meal as will wet it. Beat the eggs very light and add them alternately with the cold milk and flour. Lastly stir in the yeast and salt.
They may be baked in pans or rings, as soon as they rise.
INDIAN MUFFINS, No. 2.
349. One quart of corn meal,
Half a gill of yeast,
Two eggs,
Salt to the taste,
Half an ounce of butter.
Cut up the butter into the meal, and pour on it enough boiling milk to form a thick batter; set it away to cool. Whisk the eggs very light and add to the batter, then the yeast and salt.
Butter square tins, fill them three parts full, and bake in a quick oven. Or they may be baked in rings as wheat muffins.