Mother Eve's Pudding. — Take of
sliced apple, weU-washed cuiTants, gi'ated
bread, and finely-shred suet, each twelve
ounces, mix them in a bowl, with half the rind
of a lemon, minced, and moisten with four well-
beaten eggs. Boil in a buttered mould, and
serve with a sweet sauce, as follows : — Sweeten a
quarter of a pint of melted butter, add nutmeg, a
large glassful of sherry, and part of the juice of
a lemon✪ Morels, Sauce of. Time, three hours to boil. Probable
cost, Is. 8d., exclusive of wine. Sufficient for
five or six persons.
Mother's Apple Pudding {see Apple
Pudding, Mother's).
Moulds, To Use. — Dip them into cold
water before filling them with either jelly or
cream. When about to turn out the contents,
dip them quickly into hot water, and wipe dry.
MnffiriH- — Make a dough of rather soft
consistency with warm milk, allo-wing to evorj'
quart of milk an ounce and a half of German
yeast, which should be first mixed with the milk ;
add the beaten whites of two eg^, and cover
the dough closely before the fire to rise. When
ready, drop the quantity of dough required
for one mufiin upon a well-floured board, and
form it into shape by turning it round with the
hand, then slide it upon the hot plate. To make
and bake muffins well is a difficult task, and as
they are now to be obtained at any respectablo
baker's, there are, unless for families li\ing
far from town, very few home-made muffins.
Time, twenty to thirty minutes to bake.
Probable cost. Is. 6d. for this quantity.
Sufficient, four pounds of flour.
Muffins (another way). — See Breakfast
Muffins.
Muffins, American. — Warm a pint of
new milk, add to a table-spoonful of fresh yeast,
a pinch of salt, the white of two eggs, frothed,
and a little limip of saleratus, the size of a pea,
dissolved in warm water. Put these ingredients
into a bowl, and add sufficient flour✪ Muffins to make a soft
dough. Put it in a warm place to rise for two
or three hours, being careful to cover the bowl
with a cloth. Take out, on the end of a spoon,
enough dough for one muffin at a time, drop it on
a floured board, and shake it until it is the proper
form. Let the muffins rise again, then place care-
fully on a hot plate or stove, previously oiled ;
when one side is slightlr browned, turn on
the other. When done, di-vide the edge of the
muffin all round with the thumb and finger ;
toast it gently first, on one side, then on the
other ; tear it open, and place two or three
lumps of butter between, and cut into quarters.
Pile three or four on a dish, and send hot to
table. Time, about twenty minutes to bake.
Probable cost, about Id. each. One will be
sufficient for each person.
Muffins and Crumpets, Pudding
of {see Crumpet and Muffin Pudding).
Muffins, Indian {see Indian Muffins).
Muffins, Potato {see Potato Muffins).
Page 939 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mother Eve's Pudding. — Take of sliced apple, weU-washed currants, gi'ated bread, and finely-shred suet, each twelve ounces, mix them in a bowl, with half the rind of a lemon, minced, and moisten with four wellbeaten eggs. Boil in a buttered mould, and serve with a sweet sauce, as follows : — Sweeten a quarter of a pint of melted butter, add nutmeg, a large glassful of sherry, and part of the juice of a lemon. Time, three hours to boil. Probable cost, Is. 8d., exclusive of wine. Sufficient for five or six persons.
Mother's Apple Pudding {see Apple Pudding, Mother's).
Moulds, To Use. — Dip them into cold water before filling them with either jelly or cream. When about to turn out the contents, dip them quickly into hot water, and wipe dry.
Muffins — Make a dough of rather soft consistency with warm milk, allowing to evorj' quart of milk an ounce and a half of German yeast, which should be first mixed with the milk ; add the beaten whites of two eg^, and cover the dough closely before the fire to rise. When ready, drop the quantity of dough required for one mufiin upon a well-floured board, and form it into shape by turning it round with the hand, then slide it upon the hot plate. To make and bake muffins well is a difficult task, and as they are now to be obtained at any respectablo baker's, there are, unless for families living far from town, very few home-made muffins. Time, twenty to thirty minutes to bake. Probable cost. Is. 6d. for this quantity. Sufficient, four pounds of flour.
Muffins (another way). — See Breakfast Muffins.
Muffins, American. — Warm a pint of new milk, add to a table-spoonful of fresh yeast, a pinch of salt, the white of two eggs, frothed, and a little limip of saleratus, the size of a pea, dissolved in warm water. Put these ingredients into a bowl, and add sufficient flour to make a soft dough. Put it in a warm place to rise for two or three hours, being careful to cover the bowl with a cloth. Take out, on the end of a spoon, enough dough for one muffin at a time, drop it on a floured board, and shake it until it is the proper form. Let the muffins rise again, then place carefully on a hot plate or stove, previously oiled ; when one side is slightly browned, turn on
the other. When done, di-vide the edge of the muffin all round with the thumb and finger ; toast it gently first, on one side, then on the other ; tear it open, and place two or three lumps of butter between, and cut into quarters. Pile three or four on a dish, and send hot to table. Time, about twenty minutes to bake. Probable cost, about Id. each. One will be sufficient for each person.
Muffins and Crumpets, Pudding
of {see Crumpet and Muffin Pudding).
Muffins, Indian {see Indian Muffins). Muffins, Potato {see Potato Muffins).
Records on this page
Morels, Sauce ofMother Eve's PuddingMuffinsMuffins, American