Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Prepare some bread boxes and fill with sifted flour about three inches deep. Take a muffin cup, or a coffee cup of small size, and make half-round impressions in the flour, a little distance apart. Drop the dough out by hand, in the impressions, in two-ounce pieces, just like drop cake; dust over with a little flour; cover, and let prove to near double size. Lift carefully from the flour, stretch lightly, but keep in shape, and place on the griddle to bake. Some bakers set these muffins in rings to keep an even shape. When done on one side, turn carefully over with cake or palette knife, and finish baking. The best muffins of this kind are made from pure milk without any water, and some muffinmakers make the dough just firm enough so it can be molded, instead of dropping out. A richer kind of mufSn is made from two quarts of milk, two ounces of yeast, twelve ounces of sugar, twelve ounces of butter, eight eggs, half an ounce of salt, a little grated nutmeg or mace. These are called SALLY LTJNN MUFFINS, and are baked like the English muffins. 1030.— ENGLISH CEUMPETS. Take two pounds of flour, one quart of milk, half an ounce of salt, one ounce of yeast. Make this into a soft batter, about blood warm. Let raise to the drop, beat down again very smooth, and let raise about half. The batter should be of a thick flowing consistency, thicker than buckwheat or wheat cake batter. Fill the batter in a dipper with a deep spout; grease the griddle and the rings; place the rings on the griddle and fill nearly full with the batter, spreading it with the palette knife. When colored to a nice brown at the bottom, turn over with the ring and finish baking. Both muffin and crumpets can be made from a large water or milk sponge; take to five pounds of sponge, half an ounce of salt, and work it to the right thickness — firmer for muffins, and slacker for crumpets. 1031.— CEUMPETS WITH BAKING POWDEE. Two pounds of flour, one and one-half ounces of baking powder, two ounces of butter or lard, two ounces of sugar or molasses, half an ounce of salt, one quart of water and milk mixed. Sift the baking powder in the flour with the sugar and salt, add the milk gradually and beat into a thick batter, and add the melted butter. Bake like the other crumpets. By adding a little more flour — about eight to ten ounces — it could be made into an imitation of the English muffin ; cutting with a large cutter, and baking it like the muffins. 1032.— AMEEICAN BUTTEE CAKES. Butter cakes are baked like the English muffins, and are raised with yeast, or with baking powder, or soda. The mixture is cut out like tea biscuits, set in boxes, proved, and baked on the griddle. They are sold in many restaurants and lunch rooms. Take four pounds of flour, three pints of buttermilk, half an ounce of salt, half an ounce of soda, two yolks of eggs, and one ounce of melted butter. Take half cake-flour and half bread-flour j sift with the salt and soda three times; put in a bowl, make a bay in the centre and add two pints of the milk ; work in the flour and add the butter and the rest of the milk. A little more milk may be required, according to the strength of the flours. Work well into a very smooth dough, like for a soft tea biscuit dough. Put on the table, flatten into a square and let rest for half an hour to lose its springiness; roll out, let rest again to loosen up; then cut with a large biscuit cutter. Set in cloth-lined and dusted boxes; let raise, well covered, to about one inch thick, and bake on the griddle, like the muffins. 1033.— SALLY LUNN. 2 quarts milk, 2 ozs. yeast, 12 ozs. sugar, 8 eggs, 12 ozs. butter, % oz. salt, flavor mace or nutmeg.