ith a rolling-pin, in a good deal of flour, and if covered
immediately with a piece of flannel, they will rise to a proper
thickness; but if too large or small, dough must be added accordingly,
or taken away; meanwhile, the dough must be also covered with flannel.

Next begin baking; and when laid on the iron, watch carefully, and
when one side changes colour, turn the other, taking care that they do
not burn or become discoloured. Be careful also that the iron does not
get too hot. In order to bake muffins properly, you ought to have a
place built as if a copper were to be set; but instead of copper a
piece of iron must be put over the top, fixed in form like the bottom
of an iron pot, underneath which a coal fire is kindled when required.
Toast the muffins crisp on both sides with a fork; pull them open
_with your hand_, and they will be like a honeycomb; lay in as much
butter as you intend; then clap them together, and set by the fire:
turn them once, that both sides may be buttered alike. When quite
done, cut them across with a knife; but if you use a knife either to
spread or divide them, they will be as heavy as lead. Some kinds of
flour will soak up more water than others; when this occurs, add
water; or if too moist, add flour: for the dough must be as light as
possible.

2098. Unfermented Cakes, &c.

All cakes of this description may be made with the aid of a little
baking-powder, or egg-powder. For instructions respecting these
preparations the reader is referred to _pars._ 1011, 1012.

2099. Tea Cakes.

Take of flour one pound; sugar, one ounce; butter, one ounce;
baking-powder, three teaspoonfuls; milk, six ounces; water, six
ounces. Rub the butter and baking powder into the flour; dissolve the
sugar in the water, and then add the milk. Pour this mixture gradually
over the flour, and mix well together; divide the mass into three
portions, and bake twenty-five minutes. Flat round tins or
earthen-pans are the best to bake the cakes in. Buttermilk may be used
instead of milk and water, if preferred.

2100. Unfermented Cake.

Take of flour one pound and a half; baking powder, four teaspoonfuls;
sugar, one ounce and a half; butter, one ounce and a half; milk,
twenty ounces; currants, six ounces, more or less. Mix the baking
powder and butter into the flour by rubbing them together; next
dissolve the sugar in the milk, and add it g