FoodNetArchive

The Cook County cook book

1912

Page 64 · 17 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
, DATE MUFFINS.— Mix together Ya cup butter, creamed, 1 egg well beaten, Y2 pound dates, stoned and chopped; 1 cup sweet milk, 1 pt. flour, 3 teaspoons baking powder✪ Date Muffins. Add milk and flour alternately. Bake in gem. pans. Will make 12. — Mrs, Julius Cas- per, Wheeling, 111. 98 ^ BREAD ECONOMY MUFFINS.— Beat the egg and salt until light. Add 54 cup sugar and beat; add 1 tablespoon of lard and beat. Sift in ^2 cup flour and 2 teaspoons baking powder and ^2 cup milk, mix and beat thoroughly; then beat in another J^ cup of the milk and J4 cup flour and beat. Bake in a well-greased hot muffin-tin in a hot oven. This recipe makes eight (8) muffins. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ENTIRE WHEAT MUFFINS.— Sift together 1 cup each of wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 level teaspoons of baking powder. Beat 1 egg lightly, add large }i cup of milk and stir into the dry ingredients; add 3 tablespoons of melted butter and bake in hot oven 25 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. .GRAHAM MUFFINS.— 2 eggs, ^ cup sour cream, Yj cup sugar, 2 teaspoons baking powder, 1 cup white flour, % teaspoon salt, enough graham flour to make stiff batter. Beat the sugar with the eggs; add the sour cream and salt; sift in the white flour with baking powder; mix thoroughly, and then add enough gra- ham flour to make a stiff batter. — Mrs. J. S. Putman, Wheeling, 111. HONEY MUFFINS.— Sift together VA pts. flour, 2 teaspoons baking powder, and J4 of salt. Work in 2 tablespoons of butter; beat and add 3 eggs, 1 cup of honey and J^ pt. of milk. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. NEW YORK RYE MUFFINS.— Sift and mix 1 pt. of rye flour✪ Entire Wheat Muffins Yi pt. of a cornmeal, }<2 pt. of flour, 3 teaspoons of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt; work in 1 tablespoon of lard and butter, and add 2 beaten eggs with 1 pt. of milk; beat into a firm batter. Grease muffin-pans and fill ^ of their capacity. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. OATMEAL MUFFINS.— Mix thoroug^hly together J^ cup •rolled or flaked oats, 1^4 cup flour, 3^ teaspoons baking powder, ^ cup milk, 1 eggf 2 tablespoons sugar, J^ teaspoon salt, 2 ta.ble- spoons butter. Mix and bake in muffin rings. — Mrs. Edith Fair- child, Glen View. 111. COOK COUNTY COOK BOOK 99 QUEEN OF MUFFINS.— Cream together J4 cup butter, 54 cup sugar, 1 egg, 2 cups flour, ^ teaspoon 'baking powder, ^ cup milk; cream, butter and sugar, add beaten egg, add milk and flour and baking powder alternately. Bake in buttered gem pans. — Mrs. H. A. Sherman, Palatine, III. VARIATION I. — ^Mix well 1 cup brown sugar, 1 cup sour milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small teaspoon soda; add 2 small cups graham flour. — Mrs. Castle Hop- kins, Winnetka, 111, TWIN MOUNTAIN MUFFINS.— Cream together ^ cup but- ter, ^ cup granulated sugar, ^ teaspoon salt, 1 egg, well beaten; add ^ cup sweet milk, 2 cups flour, 4 level teaspoons baking pow- der. Bake in buttered tins in quick oven. — Mrs. Ella Fairohild, Palatine, 111. RICE MUFFINS.— Mix 6 cups of rice flakes, IH cups oi flour, 1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nut. Bake 25 minutes. — ^Mrs. E. D. Kelley, Winnekta, 111. ✪ Oatmeal Muffins