Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten with milk or water to make a dough stiff enough to keep in shape when dropped from a spoon. Add the berries, which should be well floured to keep them from setthng. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes. Raised Flour Muffins or Sally Lunns (with Yeast). 1 cup milk, scalded and cooled. 3^ teaspoonful salt, scant. 1 teaspoonful sugar, cup yeast. 1 egg, yolk and white beaten sep- arately. Flour enough to make a drop batter.✪ Raised Flour Muffins or Sally Lunns (with Yeast) If intended for tea, add two tablespoonfuls of sugar and mix late in the forenoon. The}^ will rise in five or six 88 The Boston Cook Book. hours ; then add one large tahlespoonful of butter melted. When well mixed, fill muffin pans two thirds full. Let them rise fifteen or twenty minutes, and bake in a hot oven. Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing. When ready to bake, have the griddle and rings well greased ; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring ; cook until brown and well risen, then turn ring and muffin together, and brown the other side. Pull them apart, never cut them. This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn. Cut with the point of a warm knife. If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place. In the morning add the egg, melted butter, and salt, and bake as usual. Muflans or Sally Lunns, No. 2 (made quickly). 1 pint flour. 2 eggs, beaten separately. 2 teaspoonfuls baking-powder. % ^^P milk. % teaspoonf ul salt, scant. % ^^P butter, melted. Mix flour, baking-powder, and salt. Beat the 3^olks, and add the milk and melted butter. Put the two mixtures together quickly ; add the whites last. Fill muffin pans two thirds full, and bake fifteen minutes in a ver}^ hot oven. This makes eight muffins. If for tea, add two tablespoonfuls of sugar to the flour. Use a scant cup of milk and one fourth of a cup of butter if you prefer. Oatmeal Biscuit. {Miss Barnes,) 3 cups boiling water. I 1 scant teaspoonful salt. 1 cup oatmeal. | Pour the water on the oatmeal ; add the salt, and cook three hours in a double boiler. Vfhile still warm, add orie large tahlespoonful of butter^ and half a cup of sugar✪ Oatmeal Biscuit. The Boston Cook Book. 89 When cool, add half a cup of yeasty and fiour to make a stiff dough. Let it rise over nigiit. In the morning bake in gem pans twenty minutes or till brown. Tea Cakes. 2% cups St. Louis flour. }^ teaspoonful soda. 1 teaspoonful cream of tartar. ^2 cup sugar. % teaspoonful salt. 1 egg. 1 cup milk. 1 tablespoonful butter, melted. Mix in the order given, and bake in gem pans or cups. Add one cup of berries, and it makes a delicious berry cake. Cream Muffins. 1 pint flour. 3^ teaspoonful salt. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. Yolks of 2 eggs, beaten lightly. % cup cream or enough to make a drop batter. Whites of 2 eggs, beaten stiff. Bake in muffin pans, and serve very hot. Tea Cake (Loaf). ✪ Tea Cakes

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten with milk or water to make a dough stiff enough to keep in shape when dropped from a spoon. Add the berries, which should be well floured to keep them from setthng. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes. Raised Flour Muffins or Sally Lunns (with Yeast). 1 cup milk, scalded and cooled. 3^ teaspoonful salt, scant. 1 teaspoonful sugar, cup yeast. 1 egg, yolk and white beaten sep- arately. Flour enough to make a drop batter. If intended for tea, add two tablespoonfuls of sugar and mix late in the forenoon. The}^ will rise in five or six 88 The Boston Cook Book. hours ; then add one large tahlespoonful of butter melted. When well mixed, fill muffin pans two thirds full. Let them rise fifteen or twenty minutes, and bake in a hot oven. Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing. When ready to bake, have the griddle and rings well greased ; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring ; cook until brown and well risen, then turn ring and muffin together, and brown the other side. Pull them apart, never cut them. This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn. Cut with the point of a warm knife. If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place. In the morning add the egg, melted butter, and salt, and bake as usual. Muflans or Sally Lunns, No. 2 (made quickly). 1 pint flour. 2 eggs, beaten separately. 2 teaspoonfuls baking-powder. % ^^P milk. % teaspoonf ul salt, scant. % ^^P butter, melted. Mix flour, baking-powder, and salt. Beat the 3^olks, and add the milk and melted butter. Put the two mixtures together quickly ; add the whites last. Fill muffin pans two thirds full, and bake fifteen minutes in a ver}^ hot oven. This makes eight muffins. If for tea, add two tablespoonfuls of sugar to the flour. Use a scant cup of milk and one fourth of a cup of butter if you prefer. Oatmeal Biscuit. {Miss Barnes,) 3 cups boiling water. I 1 scant teaspoonful salt. 1 cup oatmeal. | Pour the water on the oatmeal ; add the salt, and cook three hours in a double boiler. Vfhile still warm, add orie large tahlespoonful of butter^ and half a cup of sugar. The Boston Cook Book. 89 When cool, add half a cup of yeasty and fiour to make a stiff dough. Let it rise over nigiit. In the morning bake in gem pans twenty minutes or till brown. Tea Cakes. 2% cups St. Louis flour. }^ teaspoonful soda. 1 teaspoonful cream of tartar. ^2 cup sugar. % teaspoonful salt. 1 egg. 1 cup milk. 1 tablespoonful butter, melted. Mix in the order given, and bake in gem pans or cups. Add one cup of berries, and it makes a delicious berry cake. Cream Muffins. 1 pint flour. 3^ teaspoonful salt. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. Yolks of 2 eggs, beaten lightly. % cup cream or enough to make a drop batter. Whites of 2 eggs, beaten stiff. Bake in muffin pans, and serve very hot. Tea Cake (Loaf).

Mrs. Lincoln's Boston cook book