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Muffins

Pour into a basin one breakfast cupful of milk that has been boiled, and mix in two tablespoonfuls of sugar, the yolk and white of an egg, one teaspoonful of salt, and one half teacupful of yeast, adding sufficient flour to make a light batter. Place the basin in front of the fire in order that the batter may rise, leave it there for about six hours, then put in one and one-half teaspoonfuls of warmed butter, and thoroughly mix together. Have in readiness some muffin-rings, fill them two-thirds full of the batter, let them rise again for a quarter of an hour, then bake them in a hot oven until done. They may also be baked in muffin rings on a griddle, in which case the melted butter must be added at the beginning, and the rings and griddle well greased. Take up a spoonful of the batter without allowing any of the air bubbles to escape, fill up the rings, and when the muffins are cooked, browned, and have well risen, turn the muffin with the ring and brown on the opposite side. They should be pulled apart, and not cut when required for use. Muffins, French Style Dissolve a medium-sized cake of yeast in warm water, put one ounce of butter into a saucepan with one-half pint of milk, and warm; beat four eggs until they are frothy, then stir them in with the milk. Mix the yeast with the eggs and milk, and stir in gradually one quart of flour. Butter or lard some muffin rings, and set them on a greased baking-dish, pour some of the batter into each, and set them in a warm place to rise. When well risen, bake the muffins lightly in a moderate oven. If they are to be served hot with butter inside them, they should be pulled asunder, as cutting them with a knife will make them heavy.