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Muffins

Make a dough of rather soft consistency with warm milk, allowing to every quart of milk an ounce and a half of German yeast, which should be first mixed with the milk; add the beaten whites of two eggs, and cover the dough closely before the fire to rise. When ready, drop the quantity of dough required for one muffin upon a well-floured board, and form it into shape by turning it round with the hand, then slide it upon the hot plate. To make and bake muffins well is a difficult task, and as they are to be obtained at any respectable baker's, there are, unless for families living far from town, very few home-made muffins. Time, twenty to thirty minutes to bake. Probable cost, 1s. 6d. for this quantity. Sufficient, four pounds of flour. MUFFINS (another way.) (See BREAKFAST MUFFINS.)