Plain Muffins

1 pint of milk

1 tablespoonful of butter

2 eggs

3 cups of flour 1/2 cup of yeast or half a compressed cake

1 teaspoonful of salt

Scald the milk, add to it the butter and let stand until lukewarm; then add the yeast, or the cake dissolved in a quarter-cup of warm water, and salt, and beat well. Cover and stand in a warm place (650 Fahr.) until morning. In the morning, beat the eggs separately; add first the yolks and then the whites; beat well, let stand fifteen minutes, and bake in greased muffin rings on the griddle on top of the stove, or in the oven. This mixture may also be baked in gem pans, and is then Wheat Gems.

Rice Muffins

Make a batter the same as for Plain Muffins; after adding the flour, beat in one cupful of boiled rice; let stand over night, and bake as Plain Muffins.

Hominy Or Grits Muffins

Make and bake the same as Plain Muffins; add one cup of cold boiled grits to the batter.

English Muffins

1 pint of milk 1 ounce of butter

1/2 cup of yeast or quarter of a compressed cake

3 cups of flour

Scald the milk, add the butter, and stand it to one side until lukewarm; then add the yeast, a teaspoonful of salt, and the flour, and beat continuously for five minutes; cover with a towel and stand in a warm place to rise about two hours. When light, add sufficient flour to make a soft dough; work lightly with the hand, divide into small balls, place each ball in a greased muffin ring, or deep gem pan, cover and let rise again. Then bake on a hot griddle, if in muffin rings, or in a hot oven if in gem pans, until a nice brown. When done, break or pull them open; do not cut them, as a cold knife makes them heavy.

Crumpets

1 pint of milk

1 teaspoonful of salt

About three cups of flour

4 ounces of butter 1 cup of yeast or half a compressed cake

Scald the milk, let it stand until lukewarm; then add the salt and flour; beat vigorously; then add the butter,melted, and the yeast; beat again; cover and stand in a warm place until very light Grease the muffin rings and place them on a hot griddle. Fill each ring half full of the batter; bake until brown on one side, then turn and brown on the other. Take from the fire and stand one side until wanted. When ready to use, toast them on both sides, being careful not to burn. Butter them nicely, and serve quickly on a hot plate.

Sally Lunn

1 pint of milk

3 eggs

1 teaspoonful of sugar

1 1/2 pints of sifted flour 1 teaspoonful of salt 1 ounce of butter

1 gill of good yeast or quarter of a compressed cake

Scald the milk, add to it the butter, and stand on one side until lukewarm; then add the yeast, salt, sugar and flour; beat continuously for five minutes, cover and stand in a warm place for two hours, or until very light. Then beat the eggs separately until very light; add first the yolks and then the whites; stir them in carefully; stand again in a warm place for fifteen minutes; then turn into a greased Turk's head, and bake in a moderately quick oven for forty minutes.