Dissolve a yeast-cake (compressed) in a pint of warm water, with a teaspoonful of salt; mix with as much warmed flour as will make a very thick batter - just as thick as can be stirred without being dough; set to rise, and when like a honeycomb, it is ready; flour the griddle, which must be moderately hot; sprinkle some flour in a saucer; take with tablespoon dipped into flour a piece-of the dough as large as a croquet ball; drop it in the saucer; swing it round in it till it forms a round mass, and drop it on the griddle; do the others the same way; do not turn them till they look almost cooked through, then brown them on the other side.

English muffins are never baked in rings, yet if rings were made three and a half inches in diameter it would save much trouble, for they are too soft to handle, and it requires knack and practice to shape them really well with the saucer.

They are better made the day before they are to be eaten; they should be split a little all round, then toasted on both sides quite crisp; rip them open quickly and don't attempt to spread butter on them, but lay it in little bits all over each piece; put them together again; butter the outside, and cut them once across and set them in the oven for the butter to melt; if you have eaten them this way, you will not be satisfied with having them merely made hot in the oven.