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Muffins, American

Warm a pint of new milk, add to a table-spoonful of fresh yeast, a pinch of salt, the whites of two eggs, frothed, and a little lump of saleratus, the size of a pea, dissolved in warm water. Put these ingredients into a bowl, and add sufficient flour to make a soft dough. Put it in a warm place to rise for two or three hours, being careful to cover the bowl with a cloth. Take out, on the end of a spoon, enough dough for one muffin at a time, drop it on a floured board, and shake it until it is the proper form. Let the muffins rise again, then place carefully on a hot plate or stove, previously oiled; when one side is slightly browned, turn on the other. When done, divide the edge of the muffin all round with the thumb and finger; toast it gently, first on one side, then on the other; tear it open, and place two or three lumps of butter between, and cut into quarters. Pile three or four on a dish, and send hot to table. Time, about twenty minutes to bake. Probable cost, about 1d. each. One will be sufficient for each person.