Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

• 1 quart sweet milk (half-cream, if you can get it).
• 1 quart flour—heaping.
• 6 eggs.
• 1 tablespoonful butter, and the same of lard—melted together.

Beat the eggs light—the yolks and whites separately; add the milk, with a little salt, then the shortening, lastly the flour, stirring in lightly. Bake immediately in well-greased rings half-filled with the batter. Your oven should be hot, and the muffins sent to table so soon as they are taken up.

Buttermilk Muffins.

• 1 quart buttermilk, or “loppered” sweet milk.
• 2 eggs.
• 1 teaspoonful soda, dissolved in hot water.
• 1 teaspoonful salt.
• Flour to make good batter.

Beat the eggs well and stir them into the milk, beating hard all the while; add the flour and salt, and at the last the soda. Bake at once in a quick oven.

“Mother’s” Muffins. ✠

• 1 pint milk.
• 1 egg.
• 1 tablespoonful lard.
• ½ cup yeast.
• Flour for stiff batter.
• 1 teaspoonful salt.

Set to rise over night.

Charlotte Muffins. ✠

• 1 quart of flour.
• 3 eggs—the whites and yolks beaten separately and until stiff.
• 3 cups of milk. If sour, no disadvantage, if soda be added.
• A little salt.