No. 256 French Muffins
One and a half pints flour, 1 cupful honey, ½ teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over ½ pint of milk or thin cream. Sift together the flour, salt, and powder; rub in the butter, cold; add the beaten eggs, milk or thin cream, and honey. Mix smoothly into a batter as for pound cake; about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes.