MUFFINS.
Sift a quart of flour, put to it a little salt, and a large spoonful of yeast—beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be handled; set it in a moderately warm place. Next morning, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done.
FRENCH ROLLS.
Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk—knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard.
CRUMPETS.
Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites—whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.
APOQUINIMINC CAKES.
Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour—make it into a paste
