FoodNetArchive

The Pattern cook-book

1890

Page 160 · 7 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
WHEAT PUFFS. Two eggs. One pint of sweet milk. One table-spoonful of melted butter. One tea-spoonful of baking powder. One tea-spoonful of salt. Flour to thicken✪ Wheat Puffs. Beat the eggs, and add them to the milk. Stir in the melted butter and the salt, and add flour to thicken to a rather stiff batter. Bake twenty minutes the same as gems. These puffs are particularly nice with coffee, as they contain no sugar. POP-OVERS. Two tea-cupfuls of sweet milk. Two tea-cupfuls of sifted flour. Two eggs. One table-spoonful of sugar. One tea-spoonful of salt. Two tea-spoonfuls of butter✪ Pop-Overs. Place the salt, sugar and flour together, and rub the butter into the mixture. Beat the eggs light, add the milk to the dry mixture, and then stir in the eggs. Bake in hor gem.-pans twenty minutes. MUFFINS. These are made very much like gems, but the batter is left thinner, and they are usually baked in muffin-rings. 366 THE PATTERN COOK-BOOK.' The batter should be just thhi enough to pour from a spoon, but not so thin as to float the rings. GRAHAM MUFFINS. Two cupfuls of graham flour. One cupful of sweet milk. One-third cupful of sugar. One egg. One tea-spoonful of baking powder One-half tea-spoonful of salt✪ Graham Muffins. Stir the sugar, salt and baking powder together, and sift them with the flour through a flour sieve. Add the milk to the mixture, and when well stirred, add the beaten egg. Bake twenty minutes in muffin-rings. CORN MUFFINS, NO. I. Three eggs. Two cupfuls of sweet milk. One cupful of flour. Two cupfuls of Indian meal. Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. Three tea-spoonfuls of baking powder✪ Corn Muffins, No. I. Stir the sugar, salt and butter to a cream, and add the beaten egg and the milk, stirring well. Sift the meal, flour and powder together, and add them to the mixture. Stir well, and bake in muffln-rings. CORN MUFFINS, NO. 2. The following ingredients will make fifteen muffins : One cupful of corn meal. Five cupfuls of boiling water. BREAKFAST DISHES. 367 Two table-spoonfuls of sugar. One table-spoonful of butter. One tea-spoonful of salt✪ Corn Muffins, No. 2. Place the butter, sugar, meal and salt together in the top vessel of a double boiler (a tin pail may be used, set- ting it in a kettle of hot water), turn the boiling water upon the meal, stir until smooth, and cook an hour. Do this at night, if the muffins are required for breakfast. Turn the batter, when cooked, into a small mixing-bowl, and pour over it a-quarter of a cupful of cold water; this prevents a crust forming, and should not be stirred in until morning. In the morning beat the batter up soft and smooth, an.d add One and a-half cupful of corn meal. One cupful of wheat flour. Two tea-spoonfuls of baking powder. One egg. Sift the two kinds of flour and the baking powder to- gether, and stir them into the mixture, adding the egg well beaten, at the last. Bake in rings or in gem-pans. WHEAT MUFFINS. One egg. Butter the size of an egg. One table-spoonful of sugar. One cupful of milk. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken✪ Wheat Muffins. Rub the sugar and butter to a cream, and add the ^gg, well beaten, and then the milk and salt. Sift the baking powder with a little flour, stir it into the mixture, and add ^68 THE PA TTEKN COOK-BOOK.