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TIPPLE AND SNACK
that is, until the dough is filled with bubbles.
Now knead it lightly, roll it out, and cut
it
into biscuit forms, and bake in a moderate
oven for about ten minutes.
MUFFINS
Beat the yolks of three eggs. To this add
1 pint of cream, a teaspoon of salt and the
whites of the eggs beaten very stiff. Now
add a tablespoon of melted butter, and sift
in a pint of flour in which you have added
a teaspoon of salt and 2 teaspoons of baking
powder. Beat thoroughly, and pour into but–
tered muffin tins.
TOAST
Anyone can make toast, but few peopleknow
how to preserve its crispness. After the
toast is done, it should be stacked on end,
never piled up.
If
you pile it, or cover it
with a napkin or cover of any sort, it will
become soggy and tough in no time.
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