Add butter, sugar and salt to milk and water; when luke-warm, add yeast cake, crumbled, and when dissolved, egg, well beaten and flour; beat thoroughly, cover and let rise over night. In morning fill buttered muffin ring ⅔ full, let rise until rings are full and bake ½ hour in a hot oven; or, if preferred, put the raised muffin mixture in buttered muffin rings on a hot greased griddle. Cook slowly until well risen and browned underneath; turn muffins and rings and brown on the other side.
Or, take plain Bread dough, and when light, divide into pieces and shape into small rounded biscuits. Place them on a layer of flour
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