English Muffins

One quart of flour, one teaspoonful of salt, one-third of a cake of compressed yeast, or one-third of a cupful of liquid yeast; one cupful and a half of water. Have the water blood warm. Dissolve the yeast in one-third of a cupful of cold water. Add it and the salt to the warm water, and gradually stir into the flour. Beat the dough thoroughly; cover, and let it rise in a warm place until it is spongy (about five hours). Sprinkle the bread board with flour. Shape the dough into balls about twice the size of an egg, and drop them on the floured board. When all the dough has been shaped, roll the balls into cakes about one-third of an inch thick. Lay these on a warm griddle, which has been lightly greased, and put the griddle on the back of the stove, where there is not much heat. When the cakes have risen a little, draw the griddle forward and cook them slowly, turning often, to keep the flat shape. It will take about twenty minutes for them to rise on the griddle, and fifteen to cook. Tear them apart, butter them, and serve.

Muffins, No. 1

One quart of flour, two cupfuls of milk, half a cupful of sugar, two eggs, two teaspoonfuls of cream of tartar, one of soda, half a teaspoonful of salt, butter the size of an egg. Mix the other dry ingredients with the flour, and rub through a sieve. Melt the butter with four table-spoonfuls of boiling water. Beat the eggs light, and add the milk. Stir into the flour, and add the butter. Beat thoroughly. Bake in buttered muffin pans from twenty-five to thirty minutes, in a quick oven.

Muffins, No. 2

One cupful of milk, one of flour, one teaspoonful of sugar, a scant half teaspoonful of salt, two eggs. Beat the eggs light, and add the milk, salt and sugar. Pour gradually on the flour. Beat till light and smooth. Pour into buttered muffin pans and bake in a hot oven for twenty minutes.

Raised Muffins

One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast; one quart of flour, one table-spoonful of butter. Beat two eggs well, and add them and the salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour.

Graham Muffins

Into a bowl put one and a half pints of Graham, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven.

Raised Graham Muffins

These are made the same as Graham bread. Fill tin muffin pans two-thirds to the brim and let the mixture rise to the top. This will take an hour. Bake in a rather quick oven for twenty minutes.