* * * * *
MUFFINS.
Sift a quart of flour, put to it a little salt, and a large spoonful of
yeast--beat the white of a fresh egg to a strong froth, add it, and make
the flour up with cold water, as soft as you can to allow it to be
handled; set it in a moderately warm place. Next morning, beat it well
with a spoon, put it on the griddle in a round form, and bake it nicely,
turning them frequently till done.
* * * * *
FRENCH ROLLS.
Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs
well beaten, and half a pint of milk--knead it, and set it to rise: next
morning, work in an ounce of butter, make the dough into small rolls,
and bake them. The top crust should not be hard.
* * * * *
CRUMPETS.
Take a quart of dough from your bread at a very early hour in the
morning; break three fresh eggs, separating the yelks from the
whites--whip them both to a froth, mix them with the dough, and add
gradually milk-warm water, till you make a batter the thickness of
buckwheat cakes: beat it well, and set it to rise till near breakfast
time; have the griddle ready, pour on the batter to look quite round:
they do not require turning.
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