To three quarts of flour take three-quarters of a pound of lard, and a
spoonful of salt; rub the lard in the flour, and put in cold water,
sufficient to make a stiff dough; roll it out without working in thin
cakes; have the bake-iron hot, flour it, and bake with a quick heat;
when one side is brown, turn and bake the other; when baked in the
dripping-pan of a stove, they do without turning;--you may cut them in
round cakes, if you choose. Some use half milk and half water; in that
case, less lard is required.


Cold Water Muffins.

Sift a quart of flour, add to it a little salt, a large spoonful of
yeast, beat the white of a fresh egg to a froth; after mixing the flour
up with cold water into a soft dough, add the egg; set it in a
moderately warm place. Next morning beat it well with a spoon, put it on
the bake-iron in round cakes; when one side is nicely brown, turn them;
keep them hot till sent to table, split and butter them. If you wish to
have muffins for tea, they should be made up early in the Morning.


Smith Muffins.

Boil a quart of new milk, have three pounds of flour, three eggs well
beaten, a quarter of a pound of lard, a table-spoonful of salt; rub the
lard in the flour and while the milk is still warm, (but not hot,) stir
it in the flour, put in the eggs, and a tea-cup of good yeast: beat all
well, and set them in a warm place to rise, when light they should be
set in a cool place till you are ready to bake them, which should be in