"I adore your muffins toasted- you know that- and they're better the
second day anyway."
-Mary Russell, MREG
English Muffins
[Here's a question: do the English actually eat English muffins? ed.]
Contributed by Irene Henry on Jan. 25, 1998
Source: Kander, Mrs. Simon, The Settlement Cookbook, The Settlement Cook Book
Co., Milwaukee, Wisconsin, 1946 ed.
1 1/2 cups hot milk
3 tbs. Butter
1 quart flour
1 tsp. Salt
1 oz. compressed yeast
1/4 cup warm water
Add butter and salt to milk; when lukewarm add yeast dissolved in warm
water. Stir in the flour, beat well, let rise in a warm place several hours or
until light and spongy.
Grease inside of 12 large muffin rings* and place on well-floured board.
Fill each ring 1/2 full of the batter, let stand until it just begins to rise.
Heat griddle, grease if necessary. Place muffins with rings on griddle,
using pancake turner. Let bake slowly about 15 minutes or until slightly brown;
turn on other side with pancake turner, let bake slowly until done.
When cool, and ready to serve, split brush cut side well with melted butter,
and then toast until golden brown. Serve hot with Orange Marmalade.
*[Irene's Note: I have NO IDEA what a "muffin ring" is--I infer from context
that it is a metal ring sort of like a biscuit cutter that provides support
and shape to the muffin while it bakes?]