One quart of milk, one cup of yeast, nine cups of flour, butter the size of a walnut, and four eggs. Make a batter with the milk, butter, yeast, and flour; beat the eggs and stir in; set in a warm place, and let it rise four hours, and then bake in buttered muffin rings, or fry on the griddle in rings.

Muffins, No. 2

One pint of milk, one cup of sugar, five cups of flour, one teaspoonful of saleratus, two of cream of tartar, two eggs, and butter the size of an egg. Beat the butter and sugar together, and then add the eggs well beaten; with this mix the milk, and then beat in the flour in which the saleratus and cream of tartar have been mixed. Bake in buttered muffin rings in a quick oven.