Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 50

Bring a pint of milk to the boiling point and stir into it a teaspoonful of cottolene or other fat. Set aside until the mixture is lukewarm, then add two cups of flour into which a teaspoonful of salt has been sifted. Now beat in half a yeast-cake dissolved in a quarter of a cup of warm water, and set the batter aside to rise all night. In the morning add a cup of sifted flour, and with floured hands make lightly into round muffins and set to rise in greased muffin-tins for half an hour. Slip the rings and their contents on to a greased griddle and bake, first on one side, then on the other, until done.