Prepare seven pounds of treacle; mix four ounces of ground ginger, six ounces of ground allspice, eight ounces of candied lemon and orange, cut small, with nine pounds of flour; wet it up with your treacle, then beat into your dough four pounds of butter, and rive pounds of good moist sugar; lay them off on buttered tins, about the size of walnuts, flat them down, wash them with water, and bake them in a slow oven.
Prepare seven pounds of treacle; rub half a pound of butter into nine pounds of flour; mix four ounces of ground allspice, four ounces or ground ginger, two ounces each of caraway and coriander seeds powdered with your butter, flour, and treacle; roll half a pound of moist sugar, and strew it over the top, so that you take a little in every piece you cut from it; roll them out in long rolls about the size of your finger; cut them in pieces the size of a nutmeg; place them on buttered tins, but not to touch; wash with water or small beer, and bake in a good steady oven.
Muffins are baked on a hot iron plate, and not in an oven. To a quarter of a peck of flour add three-quarters of a pint of yeast, four ounces of salt, and as much water (or milk) slightly warmed, as is sufficient to form a dough of rather a soft consistency. Small portions of the dough are then put into holes, previously made in a layer of flour about two inches thick, placed on a board, and the whole is covered up in a blanket, and suffered to stand near a fire, to cause the dough to rise; when this is effected, they will each exhibit a semi-globular shape; they are then placed on a heated iron plate, and baked; when the bottoms of the muffins begin to acquire a brownish colour, they are turned, and baked on the opposite side.
Melt a small piece of butter into a quart of milk, and set it aside until cold - beat four eggs very light, and make a batter by adding alternately and very gradually a little milk and a little flour, until the batter is of the proper consistence, which is quite thin - then add a large spoonful of yeast, if you do not use the powders as directed in the note on page 123. Bake them in muffin-rings on a griddle, and butter them before serving, - they must be torn asunder to butter, as cutting them open renders them heavy.
Rice muffins are made in the same manner exactly as rice cakes, except that the batter of the former is thinner - that is, to a quart of milk and three eggs, you put less rice and less flour.
Boil half a pint of rice until quite soft, setting it aside until perfectly cool; beat three eggs very light and put them with a pint of wheat flour to the rice, making it into a batter with a quart of milk; beat it well, and set it to rise with a spoonful of yeast, or use the yeast powders as directed above. Bake on a griddle, and butter them before sending them to table.
To a quart of buckwheat meal put a little Indian meal (say a table-spoonful) and a little salt; make them into a batter with cold water, taking care to beat it very well, as the excellence of buckwheat cakes depends very much on their being well beaten; then put in a large spoonful of good yeast,* and set to rise; when sufficiently risen, bake them a clear brown on a griddle. They are usually buttered before being sent to table.