- 3 cups warm milk.
- ½ cup yeast.
- 2 tablespoonfuls melted butter.
- 1 saltspoonful salt, and the same of soda, dissolved in hot water.
- Flour to make good batter.
Set these ingredients—leaving out the butter and soda—as a sponge. When very light, beat in the melted butter, with a very little flour, to prevent the butter from thinning the batter too much; stir in the soda hard, fill pattypans or muffin-rings with the mixture, and let them stand fifteen minutes before baking.
This is an excellent, easy, and economical receipt.
Graham Muffins. ✠
- 3 cups Graham flour.
- 1 cup white flour.
- 1 quart of milk.
- ¾ cup yeast.
- 1 tablespoonful lard or butter.
- 1 teaspoonful salt.
- 2 tablespoonfuls sugar.
Set to rise over night, and bake in muffin-rings twenty minutes in a quick oven. Eat hot.
Queen Muffins. ✠
- 1 quart of milk.
- ¾ cup of yeast.
- 2 tablespoonfuls white sugar.
- 1 tablespoonful of lard or butter.
- 1 teaspoonful salt.
- Flour to make a good batter.
- 4 eggs.
Set the batter—leaving out the eggs—to rise over night. In the morning beat the eggs very light, stir into the batter, and bake in muffin-rings twenty minutes in a quick oven.