Muffins, No. 1

One quart of milk, four eggs, a little salt, and a tablespoonful of melted butter. Beat the yolks of the eggs, add the milk, salt, and butter, and as much flour as will make a batter, then add yeast enough to make it rise. Beat the whites to a froth, and stir them in at the last. As soon as the batter is light, grease your muffin rings, fill them a little more than half full, and bake rather slowly.

Muffins, No. 2

One quart of milk, five eggs, one tablespoonful of good yeast; if home made, three or four tablespoonfuls. A lump of butter, the size of a walnut, and enough flour to form a stiff batter. Set them to rise, and when light, bake them in rings.

Tottenham Muffins

One quart of flour, three eggs, one gill of yeast, a tablespoonful of butter, salt to taste, and 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 rings.

Water Muffins

One quart of wheat flour made into a stiff batter with water, a little salt, and a teaspoonful of soda dissolved. Beat the batter until it will not adhere to the spoon or ladle. Bake in muffin rings.