FoodNetArchive

Farm and home cook book and housekeeper's assistant

1907

Page 64 · 13 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To 1 cup sugar add 1 egg, V2 cup sour cream, % cup butter- milk or sour milk, in which dissolve 1 level teasp soda, then add flour enough to make a smooth batter✪ Sweet Buns, stiff enough to keep its shape when deposited by tablespoonsful on a buttered tin. Bake in a quick oven and watch closely. This is very fine. If liked, flavor with caraway seed, for a change. — [N. P., N. H. Breakfast Cakes Cream 1 cup brown sugar with % cup butter (or butter and lard mixed), add 1 well-beaten egg, 1 cup molasses, 2' level teasp soda dissolved in 1 cup sour milk, and 4 cups flour sifted with 1 teasp each cinnamon, salt and ginger. Bake in gem pans. — [Mrs. A. I., la. Muffins To 1 beaten egg add 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a pinch of salt. Bake in hot, well greased gem tins in hot oven. — [Mrs. C. E. G., Ariz. Whole Wheat Muffins To 1 V2 cups whole wheat flour add ^^ cup white flour, 2 teasp baking powder, or 2 teasp cream tartar and 1 teasp soda, 1 well-beaten egg, 1 tablesp molasses and 1 cup milk✪ Whole Wheat Muffins. — [B. H. K., Me. Graham Muffins (No Eggs) To 2 cups sour milk add 1 teasp soda, a little salt and enough graham flour to make a medium stiff batter✪ Graham Muffins (No Eggs). Bake in quick oven. — [Mrs. W. T. P., Mo, Graham Muffins To 1 qt fresh churned or "clabber" milk add 1 level teasp each soda and salt, and stir in enough graham flour to make 102 FARM AND HOME COOK BOOK a medium thick batter. Lastly stir in 1 well-beaten egg. Have muffin pans hot and well greased, put 1 tablesp of the batter in each ring, and bake in a hot oven. Serve hot with butter and sugar, or jelly. Equal parts of shorts and seconds well mixed make an excellent graham flour, or it may be ground from the wheat, but must not be bolted. — [I. H., Ala. Rye Muffins To 1 cup white flour add 1 cup rye meal, % teasp salt, 2 teasp baking powder, ^A cup sugar, piece of butter the size of an egg, 1 well-beaten egg, and 1 cup milk✪ Rye Muffins. — [Unidentified. Sour Cream Muffins To 1 pt sour cream add y2 teasp soda, a little salt, 3 well- beaten eggs, and enough flour to make a stiff batter. These are extra fine. — [Mrs. E. E. B., Md. Buttermilk 3Iuffins To 1 pt rich buttermilk add % teasp soda and mix in suffi- cient flour to make a stiff batter. Lastly add 1 well-beaten egg and a pinch of salt✪ Buttermilk Muffins. Bake in patty pans or rings, in a quick oven. — [Mrs. J. G. M., Cal. Yeast Muffins Scald 1 pt milk and when almost cool add 2 well-beaten eggs, 3 tablesp yeast, 1 scant teasp salt, and flour enough to make a stiff batter✪ Yeast Muffins. Let rise 4 or 5 hours and bake in muffin rings in a hot oven for about 10 minutes. — [M. B., 111. Oatmeal Muffins Sift 1 pt flour with 3 teasp baking powder and a pinch of salt, add 1 beaten egg, with 2 tablesp sugar, 1 tablesp melted butter, % cup milk, and 1 cup cooked oatmeal✪ Oatmeal Muffins. Bake in gem pans or muffin rings. — [Mrs. S. C. P., Mass. Oatmeal Muffins (Yeast) To 1 large cup freshly cooked oatmeal, add 1 tablesp butter, 1 tablesp sugar, 1 teasp salt and after mixing well add ^A to % yeast cake dissolved in a little warm water, and then add enough flour to mould very stiff. Let rise until light, drop in warm well buttered gem pans, let rise again until soft, and bake in a quick oven about 20 minutes. — [E. E. K., Mass. RICE MUFFINS AND RYE GEMS 103 Honey MuflSns ✪ Rice Muffins