Boston Cooking-School cook book

Grilled Muffins. Put buttered muffin rings on hot greased griddle. Fill half full with mixture and cook slowly until well risen and browned underneath; turn muffins and rings and brown other side. TEA CAKES 1 cup scalded milk 1 yeast cake 4 tablespoons butter 2 tablespoons milk 2 tablespoons sugar 1 egg, slightly beaten 1 teaspoon salt 3 cups flour Make like Raised Muffins (see above). Makes 20 to 24 cakes. - PLUME FLANNEL CAKES 1% cups milk Y teaspoon salt 4 cup sugar V% yeast cake Y cup butter 4 cups flour 2 egg whites, beaten stiff Scald milk and add sugar, butter, and salt. When lukewarm, add yeast cake and, when yeast is dissolved, flour. Mix thoroughly and add egg whites. Cover and let rise overnight, cut down, fill buttered, heavy muffin pans half full. Let rise. Bake 20 minutes in hot oven (400° F.). Makes 24 to 30 cakes. SALLY LUNN TEA CAKES 2 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar 4 cup lukewarm water Y% teaspoon salt 3 eggs, well beaten 1 cup scalded milk Flour (about 334 cups) Put butter, sugar, and salt in bowl, pour over scalded milk, and make like Raised Muffins (p. 85). Makes 18 to 24 tea cakes. RAISED CORN MEAL MUFFINS 1 cup scalded milk 1 yeast cake dissolved in 4 cup sugar Y cup lukewarm water V% teaspoon salt 1 cup corn meal 134 cups flour 4 cup melted butter Make like Raised Muffins (p. 85). Makes 12 to 18 muffins. RAISED HOMINY MUFFINS 1 cup warm cooked hominy 1 teaspoon salt 14 cup butter 1 yeast cake dissolved in 1 cup scalded milk 4 cup lukewarm water 3 tablespoons sugar 314 cups flour Mix first five ingredients. When lukewarm, add dissolved yeast cake and flour. Unless cooked hominy is rather stiff, more flour will be needed. Cover and let rise until light. Cut down, fill buttered gem pans % full, let rise 1 hour, and bake in moderate -oven (375° F.). Makes 24 muffins. Raised Rice Muffins. Use 1 cup hot boiled rice in place of hominy and add 2 egg whites, beaten stiff. RAISED OATMEAL MUFFINS 34 cup scalded milk V4 yeast cake dissolved in 14 cup sugar \4 cup lukewarm milk Y teaspoon salt 1 cup cold cooked oatmeal 2% cups flour Add sugar and salt to scalded milk. When lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers and add to first mixture. Beat thoroughly, cover, and let rise overnight. Fill buttered iron gem pans % full, let rise in warm place that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven (375° F.) 25 to 30 minutes. Makes 24 muffins. ENGLISH MUFFINS 1 cup scalded milk 1 yeast cake dissolved in 1 cup water 1 tablespoon water 1 teaspoon salt 3 tablespoons shortening 1 teaspoon sugar 4 cups bread flour Cool milk to lukewarm, add water, salt, sugar, dissolved yeast cake, and 2 cups flour. Beat well. Let rise to double in bulk. Add shortening (slightly softened) and remaining flour. Beat and knead thoroughly to insure fine texture. Let rise until double in bulk. Place on slightly floured board. Flatten with rolling-pin to 34 inch in thickness. Let stand until light. Cut with cutter 21% inches in diameter. Bake 15 minutes on hot buttered griddle, turning several times during cooking. Cut-out muffins may be kept in refrigerator until wanted. Makes 24 to 30 muffins. CRUMPETS 1 pint milk 14 yeast cake dissolved in 3 cups flour 4 cup lukewarm water 114 teaspoon salt 4 cup melted butter Scald mifk, cool to lukewarm, add flour. Beat until smooth. Add salt, butter, and yeast cake. Beat. Let rise until light or double its bulk. Place greased muffin rings on hot greased griddle, Half fill with dough, cook until batter sets, then turn and cook until brown on both sides. Adjust heat during process, so that crumpets do not brown too quickly, before batter is set. Makes 24 crumpets. CHAS TER: 7