Boston Cooking-School cook book

Mix and sift dry ingredients. Work in butter with pastry mixer, fork, or finger tips; add eggs well beaten (reserving a small amount of unbeaten white) and cream. ‘Toss on floured board, pat, and roll $4 inch thick. Cut in squares, diamonds, or triangles, brush _ with reserved egg-white diluted with 1 teaspoon water, sprinkle with sugar, and bake 15 minutes in hot oven (450° F.). Makes 12. PLAIN MUFFINS 2 cups flour 2 tablespoons sugar 3 teaspoons baking powder 1 cup milk 1 teaspoon salt 2 tablespoons melted butter 1 egg, well beaten Combine dry ingredients. Combine liquid ingredients and add to dry mixture as quickly as possible, mixing only enough to dampen flour. Drop by spoonfuls in buttered muffin pans and bake 25 minutes in hot oven (400° F.).. Makes 12 muffins. Berry Muffins. Reserve 14 cup flour; use to dredge 1 cup blueberries or huckleberries and add to mixture. Omit egg, if desired. Amount of sugar may be doubled. Twin Mountain Muffins. Double amount of sugar and butter. Date Muffins. Add ¥% to 1 cup sliced, pitted dates. QUEEN OF MUFFINS 1% cups flour VY teaspoon salt 21% teaspoons baking powder Yq cup milk Y% cup sugar 1 egg, well beaten Vf cup melted butter Mix and bake like Plain Muffins (see above). Makes 12. TEA MUFFINS 2 cups flour 14 cup sugar 2 teaspoons cream of tartar 1 cup milk 1 teaspoon soda 1 egg, well beaten 1 teaspoon salt 3 tablespoons melted butter Mix and bake like Plain Muffins (see above). Makes 24 (small). GRAHAM OR RYE MUFFINS I 114 cups coarse entire wheat flour or rye meal 1 cup flour 1 cup sour milk Mix and bake like Plain Muffins (p. 91). flour. Makes 12 to 15 muffins. 1g cup molasses 34 teaspoon soda 1 teaspoon salt 2 tablespoons melted butter Do not sift entire wheat GRAHAM MUFFINS II 1 cup entire wheat flour 34 cup flour 14 cup sugar 1 teaspoon salt 1 cup milk 1 egg, well beaten 3 tablespoons melted butter 5 teaspoons baking powder Mix and bake like Plain Muffins (p. 91). Makes 12 muffins. . HOMINY GEMS 4 cup hominy VY teaspoon salt ¥ cup boiling water 1 cup scalded milk 1 cup corn meal 3 tablespoons sugar 3 tablespoons butter 2 eggs 3 teaspoons baking powder Add hominy mixed with salt to boiling water and let stand until hominy absorbs water, or use 44 cup cooked hominy. Add scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add egg yolks beaten until thick, and egg whites beaten until stiff. Sift in baking powder and beat thoroughly. Bake in buttered muffin pans in hot oven (400° F.). Makes 12 gems. OATMEAL MUFFINS 1 teaspoon salt ¥% cup milk 1 egg, well beaten 2 tablespoons melted butter 1 cup cooked oatmeal 1% cups flour 2 tablespoons sugar 4 teaspoons baking powder Add oatmeal to milk. Mix and bake like Plain Muffins (p. 91). ROLLED OATS MUFFINS 2 cups rolled oats 1 egg, well beaten 14% cups sour milk Y4 cup melted butter ¥ cup sugar 1 teaspoon soda Y teaspoon salt 1 cup flour BAKING—POWDER BISCUITS AND MUFFINS 93 Soak rolled oats in sour milk overnight. Add remaining ingredients. Bake in buttered gem pans in moderately hot oven (375° F.). Makes 18 muffins. RICE OR CEREAL MUFFINS 1 cup milk 1 egg, well beaten 2 tablespoons melted butter Y% teaspoon salt 21% cups flour 34 cup cooked rice or other cereal 5 teaspoons baking powder 2 tablespoons sugar Add cereal to milk. Mix and bake like Plain Muffins (p. 91). RYE BREAKFAST GEMS 2 eggs, well beaten 1 cup milk 2 tablespoons melted butter 2 tablespoons molasses 1 cup rye flour 1 cup bread flour Y% teaspoon salt 4 teaspoons baking powder Mix and bake like Plain Muffins (p. 91). Makes 12. BRAN MUFFINS 1 cup flour 2 cups bran