rings, or round cakes on the bake-iron, in a dutch-oven, or the
dripping-pan of a stove, butter just as you send them to table. If the
batter is kept in a cold place it will keep good for two days in winter.
Before baking muffins, or any kind of light cakes, taste the batter, and
if at all sour, put in a small portion of salaeratus, (previously
dissolved in hot water.)--In this way superior muffins may be made.


Mansfield Muffins.

Take a quart of milk, three eggs, quarter of a pound of butter or lard,
a tea-cup of yeast, and flour to make a soft dough; heat the whites of
the eggs alone, the yelks with the milk; melt the butter and stir it in
after all is mixed; bake them in rings, or in round cakes on the
griddle: split and butter before sending them to table.


Rice Muffins.

Pour a quart of milk on four heaped spoonsful of rice flour, stir it
well, and put in a little salt and wheat flour, to make it a proper
thickness, two eggs and two spoonsful of yeast, allow it four hours to
rise, and bake in rings, or thin it and bake as batter cakes.


Muffins.

Warm a pint of milk, and stir into it a pound and a quarter of flour, (a
quart of flour is about equal to a pound and a quarter,) and two eggs,
the yelks beaten with the batter, the whites alone, mix with these two