English Muffins (5 Hours)

1 compressed yeast cake

1/4 cupful tepid water

2 cupfuls milk 1 egg white

1 teaspoonful salt

1/4 cupful melted butter or oleomargarine 1 tablespoonful sugar Bread flour to make a stiff batter

Scald the milk, add the salt and sugar and, when tepid, the yeast dissolved in the warm water. Beat in flour to make a batter, about 2 cupfuls, and let rise till spongy. Then add the shortening, egg white well-beaten and flour to make a stiff batter. Let rise till double in bulk, drop by spoonfuls into warm, Well-oiled muffin pans, filling them two-thirds full, then sprinkle the tops with sugar and bake at once in a moderate oven, or cook as usual in muffin rings on a griddle.

Cornmeal Muffins Raised With Yeast (6 Hours)

1 cupful home-ground corn-meal

5 cupfuls bread flour

2 tablespoonfuls bacon fat

1 cupful scalded and cooled milk

1 compressed yeast cake dissolved in 1 cupful tepid water

3/4 teaspoonful salt

2 tablespoonfuls sugar (optional)

Mix together the dry ingredients and rub in the shortening with the finger tips. Dissolve the yeast, add to the milk and stir into the first mixture. Beat well, cover and let rise till doubled. Then stir down, drop into well-oiled muffin pans, let rise till double in bulk and bake about thirty-five minutes in a moderate oven. If to be started at night for breakfast, use half the quantity of yeast.

Raised Squash Muffins (6 Hours)

1 cupful stewed and sifted squash 3 tablespoonfuls sugar 1 1/4 cupfuls scalded milk 1 teaspoonful salt

1 tablespoonful butter, oleomargarine or drippings 3/4 compressed yeast cake Bread flour to knead

Mix together the sugar, salt and squash, and the shortening melted in the hot milk. Cool till tepid and add the yeast dissolved in 1/4 cupful of tepid water. Add bread flour to make a stiff batter, set aside and let rise (about four hours); cut down and drop into well-oiled muffin pans, filling them half full. Let rise till nearly double in bulk, and bake about thirty minutes in a moderate oven. If desired, flour may be added to knead, the mixture being shaped into biscuits or loaves of ordinary bread. Stewed and sifted pumpkin may be substituted for the squash.

Hominy Muffins (5 Hours)

1 cupful cooked hominy, dry

1 3/4 cupfuls milk

1/2 cupful sugar

1/2 teaspoonful salt

2 well-beaten egg yolks

2 tablespoonfuls butter, oleomargarine or drippings

4 cupfuls bread flour

1 compressed yeast cake, dissolved in 1/4 cupful warm milk

Scald the milk, and add to it the hominy, salt, sugar and shortening. Cool till tepid, add the yeast, and the egg well-beaten. Then whip in the flour a little at a time; set to rise, and when double in bulk drop into well-oiled gem-pans, half filling them. Let rise again till the pans are full, and bake in a moderate oven. Serve hot.