Early in the morning stir the melted butter into the dough, beat hard for two minutes, and leave for half an hour in the covered bowl in a warm place—such as on a stool near the fire—turning it several times.
Grease muffin-rings well with sweet lard, arrange them upon a greased griddle set over the fire and already warmed (not really hot),[30] fill about half-way to the top with batter, and bake quickly. When the dough fills the rings and begins to look firm on the top, slip a knife under one and peep at the under side. If it is delicately browned, turn the rings over with a spatula or cake-turner. This must be done quickly and dexterously, so as not to spill the batter.
When quite done, wrap a thick cloth about your fingers, take up the muffin-rings one by one; pass a sharp knife around the inside of each, to loosen the muffin, and shake it out upon a hot plate. Pile them up neatly and cover with a clean napkin. These muffins must be broken, not cut open, and buttered while hot.
The English split, toast and butter cold muffins.
Two cups of lukewarm milk.
Two thirds of a cup of lukewarm water.
One quart of sifted flour.
One tablespoonful of white sugar.
Half a teaspoonful of salt.
Two tablespoonfuls of melted butter.
Half a cupf
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