Boiled Milk Muffins

Boiled Milk Muffins.

Boil a quart of new milk, and pour it boiling hot, on as much flour as will make a thick batter, put in a table-spoonful of butter, and the same of lard, two tea-spoonsful of salt, half a tea cup of yeast, one egg beaten; allow time to rise from six to eight hours; when perfectly light, set them in a cool place, till you are ready to bake, when you may use rings, or not, as you please--but be sure to butter the rings.

Cream Muffins.

Take a quart of sour cream, and two eggs well beaten, a tea-spoonful of salt; stir the eggs into the cream, gradually; add sifted flour enough to make a thick batter, dissolve a tea-spoonful of salaeratus in as much vinegar as will cover it, and stir it in at the last; bake in small cakes on the griddle, or in muffin rings in the dripping-pan of a stove.