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If it is too stiff, add a little more warm milk. Cover the pan closely and set it to rise near the fire. Bake it, when quite light. Have your baking-iron hot. Grease it, and pour on a ladle-full of batter. Let it bake slowly, and when done on one side, turn it on the other. Butter the cakes, cut them across, and send them to table hot. Three pints of flour, sifted. Two tea-spoonfuls of salt.
Beat the eggs very light and stir them into the milk and butter. Then stir in the yeast, and lastly, sufficient flour to make a thick batter. Cover the mixture, and set it to rise, in a warm place, about three hours. When it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them. Bake them a light brown.
Should you find it sour in the morning, dissolve a small tea-spoonful of pearl-ash in as much water as will cover it, and stir it into the batter, letting it set afterwards at least half an hour. This will take off the acid. Grease your baking-iron, and pour on it a ladle-full of the batter. Two pounds of flour, sifted. Four eggs.
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