FoodNetArchive

The household cook book

1902

Page 217 · 15 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BUCKWHEAT MUFFINS.— To 1 pint of sour milk and cream mixed, add 1 even teaspoon each of salt and soda, and make a stiff batter with buckwheat flour. Bake in a square tin, in a hot oven, about I hour; cut in squares, and serve hot, with fried salt pork, and milk gravy made in the fat. This can also be made with the pre- pared buckwheat flour, by making a stiff' batter with sweet milk, salt and shortening; put in a hot gem=pan, and serve with butter, or milk gravy. A good breakfast dish. GKAHAM MUFFINS. 3 cups graham flour. 2 teaspoons baking powder✪ Muffins (White Flour). 1 cup white flour. 1 teaspoon salt. 2 tablespoons sugar. Mix all together. Then take a jaiece of butter the size of, an egg and put it into 1 pint of sweet milk; set it on the stove until the but- ter is melted; when cool, mix all together with 2 eggs, and bake. GEMS, MUFFINS, SCONES, ETC. 281 GRAHAM MUFFINS No. 2. 2 cups graham flour. 1 tablespoon melted shortening. 1 cup white flour. 1 tablespoon sugar. 2| cups sour milk. 1 tablespoon soda. Salt. CEREALINE MUFFINS— Take 1|- cups flour and sift in 1 tea- spoon salt, 1 tablespoon of sugar and 2 teaspoons baking f)owder. To 1 well beaten egg add | cup cold milk. Into 1 cup hot milk stir 1 cup of cerealine and add 2 teaspoons of butter. Stir all together, beat well, put into well buttered pans, and bake in a quick oven. Time to bake, about 30 minutes. CORNMEAL MUFFINS — Use 1 egg, 1 cup sweet milk, 2 cups granulated yellow cornmeal, 1 cup white flour, 1 level teaspoon salt, butter size of an egg, 2 teaspoons baking x^owder. Butter the gem= pan and have it hot before putting in the batter; bake -| hour in a hot oven. Cornmeal Muffins No. 2. — Use 1 egg, 1 teaspoon sugar, 1 cup corn- meal, 1 cup flour, 2 teaspoons baking j)owder, ^ tablesiDoon butter, ^ teaspoon salt, milk to make a stiff batter. RAISED MUFFINS.— To 2 cups scalded milk, add butter or dripping the size of an egg, and 1 teaspoon salt; when lukewarm add I of a yeast cake dissolved in ^ teacup warm water, or ^ teacup of liquid yeast; add 1 egg and about 4 cups flour, or enough to make a batter that will drop easily, remembering that it is thinner after rising. Beat all well together, let rise till light, and bake in buttered muffin rings on a griddle, or in a gem=pan. Do not stir it down before baking; mix at night for breafast, and in the morning for supper. RICE MUFFINS — Use 1 cup cold boiled rice, 2 cups flour, 2 eggs, 1 teaspoon salt, 1 tablespoon butter, 1 quart milk, or enough to make a thin batter; bake quickly. RYE MUFFINS — Sift together 1 cup wheat flour, ^ cup sugar, 1 teaspoon cream tartar, -| teaspoon soda, ^ teaspoon salt, add 1 cup rye meal (not flour); beat 1 egg, add 1 cup milk, add it to the other ingredients, beat well, put in hot, greased muffin tins, and bake 20 minutes in a quick oven. GLUTEN MUFFINS — To 1 egg, beaten light without separa- ting, add 1 pint milk, 1 teaspoon salt and 1 pint gluten flour; beat well, add 2 teaspoons baking powder, pour into well greased, hot muffin ring^, and bake in a quick oven ^ hour. ENTIRE WHEAT MUFFINS.— Mix together 1^ cups wheat 282 GEMS, MUFFINS, SCONES, ETC. ✪ Cornmeal Scones