To every quart of milk allow 1½ oz of German yeast,
Mode These are made in the same manner as
muffins; only in making the mixture,
let it be more like batter than dough. Let it rise for about ½ hour; pour it
into iron rings, which should be ready on a hot-plate; bake them and when one
side appears done, turn them quickly on the other. To toast them, have ready a
very bright clear fire, not too close, until it is nicely brown on one side,
but do not allow it to blacken. Turn it, and brown the other side; then spread
it with good butter, cut it in half, and when all are done, pile them on a hot
dish, and send them quickly to table. Muffins should always be served on
separate dishes, and both toasted and served as expeditiously as possible.
Source: The Book of Household Management, Isabella
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