1/2 pint of milk.
1 tablespoonful of butter.
1/2 tablespoonful of sugar.
1/2 teaspoonful of salt.
1 egg.
1/8 cupful of yeast, or 1/8 of a yeast cake.
Put the flour, salt, and sugar in a deep earthen bowl. Boil the milk and add the butter to it. Let this mixture stand until only tepid; then add the milk, butter, and yeast to the flour, and beat well. Cover the bowl and let it stand in rather a cool part of the kitchen, unless the weather be very cold; in which case it will be necessary to keep the bowl in a warm place. When morning comes, the batter will be found to have risen to a light sponge. Beat the egg till very light and add it to this sponge, beating in well. Half fill well buttered muffin pans with the batter; cover, and let the muffins rise in a warm place for one hour. Bake for half an hour in a moderately quick oven.
MUFFIN PANS.
These muffins should not be set to rise before nine o’clock at night. They are nice for luncheon or tea, but when they are intended for luncheon put them to rise in the morning and use almost twice as much yeast as you otherwise would. With the quantity of materials stated above, a dozen muffins can be made.