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English Muffins

Half pound sifted flour, half pint cold milk, one tablespoon baking powder, one saltspoon salt and two ounces butter.

Place the flour on the corner of the table. Make a fountain in the centre, pour the milk into the fountain, add the butter, powder and salt and thoroughly knead for five minutes. Divide the batter into six equal parts, roll them into ball forms, lightly flattening the tops as you would cakes. Arrange on a lightly buttered tin pan and bake in a slack oven for twenty minutes. Remove and serve.