Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

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.