The encyclopaedia of practical cookery

Muffins made with Graham-Flour. — Mix 41b. of Grahamflour with half its quantity of white flour, and stir in 3 teacupfuls of milk mixed with a little yeast while lukewarm, and then add 2 table-spoonfuls of warmed butter, one beaten egg, and 1 saltspoonful of salt. Put this mixture into a pan, smooth it over the top with the bowl of a spoon dipped in melted lard, and put it in a warm place to rise. Let it remain for about twelve hours, beat it up again, put it into Muffin-rings, let it rise again for half-an-hour, and then bake in a hot oven until done. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Muffins — continued. Muffins made with Granulated Wheat. — Put 3 teacupfuls of granulated wheat into a basin, and mix in, in this order, 1 saltspoonful of salt, 2 teaspoonfuls of baking-powder, 1 table-spoonful of sugar, one well-beaten egg, 1 breakfast cupful (or a little less if desired) of milk, and 1 teacupful of water. When thoroughly mixed, turn it out into hot Muffin-rings, and bake in a hot oven for twenty minutes ; turn them out, and they are ready for use. Muffins made with Hominy. — (1) Put 4 breakfast-cupfuls of cold boiled hominy into a basin with 4 breakfast-cupfuls of sour milk, and beat them together until smooth with a wooden spoon ; add 3oz. each of warmed butter and sugar, a small quantity of salt, and four well-beaten eggs. Dredge in 1 heaped breakfast-cupful of Hour, and continue beating until the mixture is perfectly smooth ; then add a small quantity of hot water in which has been dissolved 1 heaped teaspoonful of bicarbonate of soda. When thoroughly beaten, pour the batter into Muffin-tins, and bake in a quick oven. Serve hot with butter. (2) Put 2 breakfast-cupfuls of cold boiled hominy into a basin, and mix smoothly with it 2 breakfast-cupfuls of sour milk, f teacupful of warmed butter, 14 table-spoonfuls of sugar, and 1 teaspoonful of salt. Beat two eggs well, add them to the above mixture with a good 4 teaspoonful of bicarbonate of soda that has been dissolved in a small quantity of warm water, and work in f breakfast-cupful of Hour. When quite smooth, cook the Muffins in the ordinary way. The mixture must be thoroughly beaten and cooked quickly, the Muffins are then excellent. (3) Wash 1 teacupful of hominy and boil it for an hour in 1 pint of water, stirring frequently. When cooked, mix with it 1 pint of milk, 4 breakfast-cupful of liquid yeast, 2 table spoonfuls of butter, and 1 teaspoonful of salt. Mix gradually 1qt. of Haxall-flour with the hominy, beating it well at the same time, and let it rise overnight. On the following morning, butter some Muffin-pans, fill them with the mixture, and let it rise for three-quarters-of-anhour. Put the Muffins in a quick oven, and bake them for thirty- five minutes.