LAPLANDS.

Half a pint of flour, half a pint of rich milk, a
quarter of a teaspoonful of salt, three eggs beaten
separately and very light. Mix the flour, salt and
milk together, then the yolks of eggs, and lastly the
whites of eggs beaten to a stiff froth. Have a gem
pan very hot, butter well and fill with the batter and
bake in a quick oven twelve to fifteen minutes. This
quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water,
half a yeast cake, an even teaspoonful of salt and
one of sugar, and about a pound and a half of white
flour. Dissolve the yeast cake in a little tepid water
and add to the batter when lukewarm. The milk
and water mixed must be stirred into the flour while
hot. Beat the batter very hard, ten or fifteen min-
utes; it should be a soft dough. Set to rise over
night. Flour the board well, drop the dough in large
spoonfuls in the flour, flatten with the hands and
form into shape. Let them rise on the board in a
warm place, and when light bake on a griddle,
heated only half as hot as for griddle cakes. Flour
the muffins and bake slowly on one side six minutes,
then turn and bake the same on the other side. They
are very nice split and toasted and buttered immedi-
ately and put together again.

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