(seq. 51)

Muffins.

2 eggs, 2 spoonfuls of sugar, piece of butter
the size of half an egg, 2/3 of a cup of yeast,
1 pint of new milk, a little salt, flour enough
to make rather a stiff batter. Set to rise over night if for [breakfast] Bake in rings on a
griddle. The griddle must not be so hot
for pancakes, as the muffins rise while
browning.

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Drop Cakes.

To 1 egg take 2 teacups of new-milk, a
little salt, and flour enough to make a
good batter. Bake in cups in a quick
oven.

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Bread and Custard Pudding.

Cut 5 slices bread very thin, spread them
with butter, cut the slices in two or four parts;
butter a dish and lay them in with a few
raisins between each slice; lay them flat, & so
that the top slices will not be so high
as the edge of the dish. Pour over it a
quart of custard made with 1 qt. of boiled milk &
three eggs, with flavoring. It will bake in
less than an hour. Some prefer to toast the bread.