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Hotel Wheat Muffins

2 1/2 pounds of light bread dough. 4 ounces of butter, melted. 1/2 cupful of milk or cream. 5 yolks and 1 whole egg. 2 teaspoonfuls of sugar. 4 ounces of flour. Little salt.

Take the dough from the breakfast bread at 5 in the morning. If French roll dough no sugar need be added. Work the butter and milk in, and set in a warm place a few minutes. Then beat in the eggs and flour and keep beating against the side of the pan till the batter is very elastic and smooth Rise awhile. The tin muffin rings should be two inches across and one inch deep. Set them on a buttered baking pan, half fill with the batter-which should be thin enough to settle smooth, and thick enough not to run-let rise half an hour, bake about ten minutes in a hot oven. Bake small lots at intervals during the breakfast.

Muffins from the Beginning.

When no other kind is made and there is no dough ready. 1 1/2 pounds of flour. 1 pint of "liquor"-milk and yeast mixed. Make a soft dough of the above over night and add the ingredients of the preceding receipt except the flour, Beat up well in the morning. Sugar in small quantities makes bread crust paper-like, thin and soft. Too much makes bread puddingy. Yolk of eggs counteracts sugar, and dries the bread out, also makes the crust crisp and brittle. White of egg makes thick, tough crust like leather that has been wet and dried. Shortening makes little difference besides lessening the stringiness of well-made bread. Sweet rusks and cakes are slow to rise and slow to bake. Such bread as muffins and Sally Lunn usually rises too fast and too much.