1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.
Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.
These are the best muffins I ever ate.—Mrs. S. T.
Parker House Muffins.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.
Muffins.
1 quart of flour.
1 pint milk.