ould be piled lightly
on the dish they are intended to be served on. He says that by cutting
through 4 or 5 slices at a time, all the butter is squeezed out of the
upper ones, while the bottom one is swimming in fat liquid. It is highly
essential to use good butter for making this dish.

MUFFINS.

1727. INGREDIENTS.--To every quart of milk allow 1-1/2 oz. of German
yeast, a little salt; flour.

[Illustration: MUFFINS.]

_Mode_.--Warm the milk, add to it the yeast, and mix these well
together; put them into a pan, and stir in sufficient flour to make the
whole into a dough of rather a soft consistence; cover it over with a
cloth, and place it in a warm place to rise, and, when light and nicely
risen, divide the dough into pieces, and round them to the proper shape
with the hands; place them, in a layer of flour about two inches thick,
on wooden trays, and let them rise again; when this is effected, they
each will exhibit a semi-globular shape. Then place them carefully on a
hot-plate or stove, and bake them until they are slightly browned,
turning them when they are done on one side. Muffins are not easily
made, and are more generally purchased than manufactured at home. _To
toast them_, divide the edge of the muffin all round, by pulling it
open, to the depth of about an inch, with the fingers. Put it on a
toasting-fork, and hold it before a very clear fire until one side is
nicely browned, but not burnt; turn, and toast it on the other. Do not
toast them too quickly, as, if this is done, the middle of the muffin
will not be warmed through. When done, divide them by pulling them open;
butter them slightly on both sides, put them together again, and cut
them into halves: when sufficient are toasted and buttered, pile them on
a very hot dish, and send them very quickly to table.

_Time_.--From 20 minutes to 1/2 hour to bake them.

_Sufficient_.--Allow 1 muffin to each person.

CRUMPETS.

[Illustration: CRUMPETS.]

1728. 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
1/2 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; put the
crumpet on a toasting-fork, and hold it before the fire, _not too
close_, until it is nicely brown on one side, but do not allow it to
blacken. Tur