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English Muffins

Scald a pint of milk with a tablespoon of butter or lard and when hike warm, add a half yeast cake, teaspoon of salt and two cups of flour. Beat well, add enough flour to make a soft dough and knead till elastic. Place in a greased bowl, let rise till double its bulk. Form lightly into round flat muffins one-half inch thick. Let rise about one-half hour and slip muffins on a hot griddle and bake slowly on both sides, or put in buttered rings, let rise, then with spatula lift ring and contents to griddle and bake. Then tear apart with fork, toast, butter and serve with tea and marmalade.

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