1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

that is, until the dough is filled with bubbles. Now knead it lightly, roll it out, and cut it into biscuit forms, and bake in a moderate oven for about ten minutes.

MUFFINS

Beat the yolks of three eggs. To this add 1 pint of cream, a teaspoon of salt and the whites of the eggs beaten very stiff. Now add a tablespoon of melted butter, and sift in a pint of flour in which you have added a teaspoon of salt and 2 teaspoons of baking powder. Beat thoroughly, and pour into but– tered muffin tins.

TOAST

Anyone can make toast, but few peopleknow how to preserve its crispness. After the toast is done, it should be stacked on end, never piled up. If you pile it, or cover it with a napkin or cover of any sort, it will become soggy and tough in no time.

[ 70]