MUFFINS.--One tablespoonful of butter, two tablespoons sugar, two
eggs--stir altogether; add one cup of sweet milk, three teaspoons of
baking powder, flour to make a stiff batter. Bake twenty minutes in a
quick oven.
ENGLISH PANCAKES.--Make a batter of two teacups of flour, four eggs, and
one quart of milk. Add, as a great improvement, one tablespoonful of
brandy with a little nutmeg scraped in. Make the [Transcriber's Note:
The original text reads 'sixe'] size of frying pan. Sprinkle a little
granulated sugar over the pancake, roll it up, and send to the table
hot.
POP OVERS.--Three cups of milk and three cups flour, three eggs, a
little salt, one tablespoon melted butter put in the last thing; two
tablespoons to a puff.
ROLLS.--To the quantity of light bread-dough that you would take for
twelve persons, add the white of one egg well beaten, two tablespoons
of white sugar, and two tablespoons of butter; work these thoroughly
together; roll out about half an inch thick; cut the size desired, and
spread one with melted butter and lay another upon the top of it. Bake
delicately when they have risen.
FRENCH ROLLS.--One quart flour, add two eggs, one half-pint milk,
tablespoon of yeast, kneed it well; let rise till morning. Work in one
ounce of butter, and mold in small rolls. Bake immediately.
RUSKS.--Milk enough with one-half cup of yeast to make a pint; make
a sponge and rise, then add one and a half cups of white sugar, three
eggs, one-half cup of butter; spice to your taste; mold, then put in
pan to rise.
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