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Classic
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page 133
and set it to rise in a warm place in winter, and a cool one in summer.
If you wish it for tea, make it up five hours beforehand, having set the yeast
to rise after breakfast.
If wanted for breakfast make it up at nine o'clock the night before. Remember if
made up at night, you add a little more flour, or make the dough a little
stiffer, and do not put it in a pan at night, but allow it to rise in a tureen
or crock, and pour it in the pan and let it rise a little before baking. It must
be baked like a cake. This is a never failing recipe and has been much liked.
MUFFINS AND CRUMPETS WITH YEAST
Take two pints of milk, four eggs, and a small teacupful of yeast, or a yeast
cake; melt a piece of butter (the size of an egg) in a little of the milk, add a
teaspoonful of salt, and thicken with sifted flour until it is like buckwheat
batter. Set it to rise for eight or ten hours, and then bake in muffin rings, or
pour it like batter cakes, on a hot griddle. Butter them, when cooked this way,
just as they come from the griddle. Some like sugar and ground cinnamon, sifted
over each crumpet as it is baked.
NICE MUFFINS
To a quart of milk, one quarter of a pound of butter, four eggs, and enough
flour to form a very stiff batter, add a cup of yeast; set it to rise three
hours, then bake in greased muffin rings. Split, butter, and serve them hot.
GRAHAM MUFFINS FOR DYSPEPTICS
Take a quart of Graham flour, one half cup of brown sugar, one teaspoon of salt,
two tablespoonfuls of yeast, warm water or milk enough to soften it sufficiently
to
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