Sour-Milk Muffins

To a pint of sour milk put one egg, without first beating it, a little salt, a teaspoonful of saleratus, and one of butter, melted with the saleratus, in a spoonful of hot water. Make rather a thick batter, and beat it well. Have the griddle of a moderate heat, grease it, and also the rings; lay them on, and fill them only half full of the batter; increase the heat a little. In about eight minutes, turn them, and let them lie two or three minutes more.

To turn them without spilling requires some dexterity.

Eye Beach Breakfast-Puffs

Allow a quart of flour, a pint and a half of milk, and three eggs, a little salt. Mix the flour smooth in part of the milk, beat the eggs and add them, then the remainder of the milk. Stir well together. Have little earthen puff-cups ready buttered; fill them half full, and put them immediately into the oven; bake forty minutes. There are a variety of drop-cake irons for baking such cakes. They should be rather deep. The earthen cups do perfectly well.

Liaised Muffins

I Melt a tablespoonful of butter in a pint of milk; add a little salt, two eggs, and a large half-gill of yeast; then stir in flour enough to make a thick batter. In cold weather, this may stand two or three days without becoming sour.