Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Imperial Muffins
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Imperial Muffins

1 cup scalded milk
13/4 cups flour
1/4 cup sugar
1 cup corn meal
1/2 teaspoon salt
1/4 cup butter
1/3 yeast cake dissolved in
1/4 cup lukewarm water

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Squash Biscuits Dry Toast  
 
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