Another (extra nice).
To one tumbler of milk, put half a gill of yeast, three eggs, one coffee-cup of sugar, two ounces of butter, and one small nutmeg. Beat the sugar and eggs together, rub the butter into the flour, of which use enough to enable you just to mould it. Let it rise over night; and when very light, roll out and put it on tins to rise again, after which, bake as above.
Whigs.
Half a pound of butter, the same of sugar, six eggs, two pounds of flour, a pint of milk, a gill of yeast, and a little salt. Melt the butter in the milk, and pour into the flour; beat the sugar and eggs together and stir in. Add the yeast last, and be careful to mix the whole very thoroughly. Bake in tin hearts and rounds, in the stove, or baker.
Waffles.
To a quart of milk, put six eggs, a quarter of a pound of butter, a large gill of yeast, a little salt, and flour enough to make a batter the thickness of griddle cakes. The iron must be heated on hot coals, and then buttered or greased with lard, and one side filled with batter, then be shut and laid on the fire. After a few minutes turn it upon the other side. It takes about twice the time that it would to bake them on a griddle, and they are really no better, but look more inviting.
Sour Milk Muffins.
To a pint of sour milk put one egg, without first beating it; a little salt, a teaspoonful of saleratus, and one of butter, melted with the saleratus in a spoonful of hot water. Make rather a thick batter. To bake well in rings, have the griddle of a moderate heat, grease it, and also the rings, lay them on, and fill them only half full of the batter; increase the heat a little. In about eight minutes, turn them and let them lie two or three minutes more.
To turn them without spilling requires some dexterity.