17 English Muffins
Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat
well, cover and let rise about two hours. When light, add sufficient
flour to make a soft dough; work lightly and divide into small balls;
put each one into a well-greased muffin ring and let rise again. Then
bake on a hot griddle. When ready to eat tear them open and butter.
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