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Smith Muffins
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Smith Muffins.
Boil a quart of new milk, have three pounds of flour, three eggs well
beaten, a quarter of a pound of lard, a table-spoonful of salt; rub the
lard in the flour and while the milk is still warm, (but not hot,) stir
it in the flour, put in the eggs, and a tea-cup of good yeast: beat all
well, and set them in a warm place to rise, when light they should be
set in a cool place till you are ready to bake them, which should be in
rings, or round cakes on the bake-iron, in a dutch-oven, or the
dripping-pan of a stove, butter just as you send them to table. If the
batter is kept in a cold place it will keep good for two days in winter.
Before baking muffins, or any kind of light cakes, taste the batter, and
if at all sour, put in a small portion of salaeratus, (previously
dissolved in hot water.)--In this way superior muffins may be made.
Mansfield Muffins.
Take a quart of milk, three eggs, quarter of a pound of butter or lard,
a tea-cup of yeast, and flour to make a soft dough; heat the whites of
the eggs alone, the yelks with the milk; melt the butter and stir it in
after all is mixed; bake them in rings, or in round cakes on the
griddle: split and butter before sending them to table.
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