English Muffins Recipe

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an

even teaspoonful of salt and one of sugar, and about a pound and a half

of white flour. Dissolve the yeast cake in a little tepid water and add

to the batter when lukewarm. The milk and water mixed must be stirred

into the flour while hot. Beat the batter very hard, ten or fifteen

minutes; it should be a soft dough. Set to rise over night. Flour the

board well, drop the dough in large spoonfuls in the flour, flatten with

the hands and form into shape. Let them rise on the board in a warm

place, and when light bake on a griddle, heated only half as hot as for

griddle cakes. Flour the muffins and bake slowly on one side six

minutes; then turn and bake the same on the other side. They are very

nice split and toasted and buttered immediately and put together again.