brass
or
bell-metal
skillet of
boiling
lard or beef or mutton dripping. You may cook three or four at a time. In about two minutes turn them with a fork, and you will find them browned, and swollen or risen in two or three minutes more. Remove them from the pan to a dish, when they will dry and cool.
They Must Hunger in Frost who will Not Work in Heat.
2097. Muffins
Add a pint and a half of good ale yeast (from pale malt, if possible) to a bushel of the very best white flour; let the yeast lie all night in water, then pour off the water quite clear; heat two gallons of water just milk-warm, and mix the water, yeast, and two ounces of salt well together for about a quarter of an hour. Strain the whole, and mix up your dough as light as possible, letting it lie in the trough an hour to rise; next roll it with your hand, pulling it into little pieces about the size of a large walnut. These must be rolled out thin with a rolling-pin, in a good deal of flour, and if covered immediately with a piece of flannel, they will rise to a proper thickness; but if too large or small, dough must be added accordingly, or taken away; meanwhile, the dough must be also covered with flannel.