327. Muffins

Four eggs, One quart of milk, Two ounces of butter, One gill of yeast, Salt just to taste,

Enough flour to make a batter.

Warm the milk and butter, beat the eggs and stir in the milk, then add flour enough to make a thick batter, add the yeast and set it to rise.

Butter your bake-iron and the inside of your muffin-rings, place the rings on the iron and fill them three parts full of the batter. The iron should not be too hot or they will not be done through. Split or tear them open, butter them, and send them to the table hot.

340. Tottenham Muffins

One quart of flour, Three eggs,

One gill of yeast,

A table spoonful of butter,

Salt to taste,

Milk sufficient to form a batter.

Place the butter near the fire where it may dissolve but not get hot.

Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick batter; stir in the melted butter and salt. Lastly a gill of yeast. Bake in muffin hoops.

348. Indian Muffins, No. 1

One pint of Indian meal, One pint of wheat meal, Two eggs,

One gill of yeast, Salt to the taste, As much milk as will make a batter.

Pour as much boiling milk over the Indian meal as will wet it. Beat the eggs very light and add them alternately with the cold milk and flour. Lastly stir in the yeast and salt.

They may be baked in pans or rings, as soon as they rise.

349. Indian Muffins, No. 2

One quart of corn meal, Half a gill of yeast,

Two eggs,

Salt to the taste,

Half an ounce of butter.

Cut up the butter into the meal, and pour on it enough boiling milk to form a thick batter; set it away to cool. Whisk the eggs very light and add to the batter, then the yeast and salt.

Butter square tins, fill them three parts full, and bake in a quick oven. Or they may be baked in rings as wheat muffins.