Cream of Tartar Muffins.
A quart of flour, a small pint of rich milk, two eggs, a table-spoonful of sugar, a teaspoonful of saleratus, two of cream of tartar, half a teaspoonful of salt.
Mix the salt, the cream of tartar and the sugar, dry, in the flour, add the eggs without beating, then the milk with the saleratus dissolved in it, and beat these ingredients very thoroughly. Half fill the rings, and bake in a quick oven.
Raised Muffins.
Melt a table-spoonful of butter in a pint of milk, add a little salt, two eggs, and a large half gill of yeast, then stir in flour enough to make a thick batter. In cold weather this may stand two or three days without becoming sour.
Another.
A pint of milk, one egg, a piece of butter as large as an egg, one teaspoonful of salt, half a gill of yeast, and flour enough to make a thick batter. Let it rise over night, and bake in rings. Like the other, can be kept a day or two in cold weather.
Drop Cakes.
Break four eggs into a pint of sweet milk, melt a piece of butter the size of an egg and add it, with a little salt, and flour enough to make a batter about as thick as cup-cake. Beat all together several minutes. If the cakes are to be eaten cold, add two spoonfuls of brown sugar. Bake in very small scalloped tins, or in cups.
Rye Drop Cakes.[5]