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1036
Enquire within upon everything
·
Robert Kemp Philp
711
[THEY
MUST
HUNGER
IN
FROST
WHO
WILL
NOT
WORK
IN
HEAT.]
2097.
Muffins.
Add
a
pint
and
a
half
of
good
ale
yeast
(from
pale
malt,
if
possible)
to
a
bushel
of
the
very
best
white
flour;
let
the
yeast
lie
all
night
in
water,
then
pour
off
the
water
quite
clear;
heat
two
gallons
of
water
just
milk-warm,
and
mix
the
water,
yeast,
and
two
ounces
of
salt
well
together
for
about
a
quarter
of
an
hour.
Strain
the
whole,
and
mix
up
your
dough
as
light
as
possible,
letting
it
lie
in
the
trough
an
hour
to
rise;
next
roll
it
with
your
hand,
pulling
it
into
little
pieces
about
the
size
of
a
large
walnut.
These
must
be
rolled
out
thin
with
a
rolling-pin,
in
a
good
deal
of
flour,
and
if
covered
immediately
with
a
piece
of
flannel,
they
will
rise
to
a
proper
thickness;
but
if
too
large
or
small,
dough
must
be
added
accordingly,
or
taken
away;
meanwhile,
the
dough
must
be
also
covered
with
flannel.
Next
begin
baking;
and
when
laid
on
the
iron,
watch
carefully,
and
when
one
side
changes
colour,
turn
the
other,
taking
care
that
they
do
not
burn
or
become
discoloured.
Be
careful
also
that
the
iron
does
not
get
too
hot.
In
order
to
bake
muffins
properly,
you
ought
to
have
a
place
built
as
if
a
copper
were
to
be
set;
but
instead
of
copper
a
piece
of
iron
must
be
put
over
the
top,
fixed
in
form
like
the
bottom
of
an
iron
pot,
underneath
which
a
coal
fire
is
kindled
when
required.
Toast
the
muffins
crisp
on
both
sides
with
a
fork;
pull
them
open
with
your
hand,
and
they
will
be
like
a
honeycomb;
lay
in
as
much
butter
as
you
intend;
then
clap
them
together,
and
set
by
the
fire:
turn
them
once,
that
both
sides
may
be
buttered
alike.
When
quite
done,
cut
them
across
with
a
knife;
but
if
you
use
a
knife
either
to
spread
or
divide
them,
they
will
be
as
heavy
as
lead.
Some
kinds
of
flour
will
soak
up
more
water
than
others;
when
this
occurs,
add
water;
or
if
too
moist,
add
flour:
for
the
dough
must
be
as
light
as
possible.
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