oz. of butter or lard.
1 pint of milk.
Set it to rise in the pan in which it is to be baked.—Mrs. A. C.
Another Recipe for Sally-Lunn.
3 pints of flour.
1 tablespoonful of butter and the same of lard.
3 eggs.
1 light teacup of yeast.
2 large tablespoonfuls of sugar.
Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.
Recipe for the Same.
1 quart of flour.
3 tablespoonfuls of yeast.
3 eggs.
1 saltspoonful of salt.
Butter the size of an egg.
Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.
Quick Sally-Lunn.
1 quart of flour.
Half cup of butter.
2 eggs.
2 cups of milk.
Two teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
Bake fifteen minutes.—Mrs. Dr. S.
Muffins.
1 quart of flour.
6 eggs, beaten very light.
2 tablespoonfuls of butter.
2 tablespoonfuls of yeast.—Mrs. Dr. E.
Sweet Spring Muffins.
Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.
Salt Sulphur Muffins.
Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.—Mrs. L.
Superior Muffins.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.
Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.
These are the best muffins I ever ate.—Mrs. S. T.
Parker House Muffins.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.
Muffins.
1 quart of flour.
1 pint milk.
3 eggs.
1 heaping tablespoonful lard.
1 heaping tablespoonful butter.
½ cup yeast.
1 teaspoonful sugar.
Mix and beat till perfectly light.—Mrs. W. S.
Another Recipe for Muffins.
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.
Muffin Bread.
3 pints of flour.
4 eggs.
1 pint of milk.
1 large tablespoonful of butter.
1 gill of yeast.
A little salt.
Make up at night. This makes two loaves.—Mrs. A. F.
Soda Muffins.
1 quart of flour.
2 eggs.
3 teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
Add enough buttermilk to make a stiff batter, and bake immediately.
White Egg Muffins.
1 pint of flour.
Whites of 8 eggs, beaten to a stiff froth.
Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.
Cream Muffins.
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread.—Mrs. McG., Ala.
Miscellaneous
