1 table-spoonful butter.
1 teaspoonful salt.
Pour the milk boiling hot upon the meal; stir well and leave until nearly cold. Then beat in gradually the yeast, sugar and flour, and set in a moderately warm place. It should be light enough in five or six hours. Melt, without overheating, the butter and lard; stir into the batter, with the salt, lastly the beaten eggs. Beat all together three minutes; put in greased muffin-rings; let these rise on the hearth for a quarter of an hour, with a cloth thrown lightly over them. Bake about twenty minutes in a quick, steady oven, or until they are of a light golden-brown.
Send at once to table, and in eating them, break, not cut them open.
Corn-Meal Muffins. (Quick.)
2 cups Indian meal.
1 cup flour.
3 eggs, beaten very light.