Directions for Cookery, in its Various Branches

and a half of yellow Indian meal, and a handful of wheat flour. Melt a quarter of a pound of fresh butter in a quart of milk. Beat four eggs very light, and stir into them alternately (a little at a time of each) the milk when it is quite cold, and the meal; adding a small tea-spoonful of salt. The whole must be beaten long and hard. Then butter some muffin rings; set them on a hot griddle, and pour some of the batter into each. Send the muffins to table hot, and split them by pulling them open with your fingers, as a knife will make them heavy. Eat them with butter, molasses or honey. WATER MUFFINS. Put four table-spoonfuls of fresh strong yeast into a pint of lukewarm water. Add a little salt; about a small tea-spoonful; then stir in gradually as much sifted flour as will make a thick batter. Cover the pan, and set it in a warm place to rise. When it is quite light, and your griddle is hot, grease and set your muffin rings on it; having first buttered them round the inside. Dip out a ladle full of the batter for each ring, and bake them over a quick fire. Send them to table hot, and split them by pulling open with your hands. COMMON MUFFINS. Having melted three table-spoonfuls of fresh butter in three pints of warm milk, set it away to cool. Then beat three eggs as light as possible, and stir them gradually into the milk when it is quite cold; adding a tea-spoonful of salt. Stir in by degrees enough of sifted flour to make a batter as thick as you can conveniently beat it; and lastly, add two table-spoonfuls of strong fresh yeast from the brewery. Cover the batter and set it in a warm place to rise. It should be light in about three hours. Having heated your griddle, grease it with some butter tied in a rag; grease your muffin rings round the inside, and set them on the griddle. Take some batter out