Indian Muffins, No. 2
349. One quart of corn meal,
Half a gill of yeast,
Two eggs,
Salt to the taste,
Half an ounce of butter.
Cut up the butter into the meal, and pour on it enough boiling milk to form a thick batter; set it away to cool. Whisk the eggs very light and add to the batter, then the yeast and salt.
Butter square tins, fill them three parts full, and bake in a quick oven. Or they may be baked in rings as wheat muffins.