English Muffins Recipe

The Cookery Blue Book

4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled

milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll

out three-fourths of an inch thick; cut with biscuit-cutter, and allow

time to rise again; then cook on a griddle on top of stove, turning as

hot cakes. It improves them to flour the board with corn meal.

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