1 quart sweet milk (half-cream, if you can get it).
1 quart flour—heaping.
6 eggs.
1 tablespoonful butter, and the same of lard—melted together.
Beat the eggs light—the yolks and whites separately; add the milk,
with a little salt, then the shortening, lastly the flour, stirring in
lightly. Bake immediately in well-greased rings half-filled with the
batter. Your oven should be hot, and the muffins sent to table so soon
as they are taken up.