Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 51

Mix together three gills of lukewarm water, a half-teaspoonful, each, of salt and sugar and a teaspoonful of melted butter; then dissolve a quarter of a yeast-cake in this mixture. Into this stir enough flour to make a very stiff batter. Beat for ten minutes, adding as you do so enough lukewarm milk to make batter just stiff enough to be poured slowly from the bowl. Grease shallow muffin-rings, place these on a soapstone griddle, and when hot pour the batter into them to the depth of a quarter-inch and bake slowly, not turning until brown on the under side. Then turn for just a few minutes.