To one quart of mush, add, when hot, one-half cup unmelted
lard, salt it well when luke-warm, add one-half cup of yeast; make
this at noon, and at night add a small teaspoonful of soda✪ Cornmeal Cakes, and
knead in wheat flour as for biscuits. In the morning, mould in-
to biscuits, and let them rise in the pan before baking. Bake in
a quick oven.
CREAM MUFFINS.
One cup of sweet cream, and the same of sweet milk, one pint
of flour, three eggs, one tablespoonf ul of melted butter, one tea-
spoonful of Equity baking-powder and the same of salt, one
tablespoonful of white sugar. Beat the eggs very light, the yolks
and whites separately; add the milk to the yolks, put in the salt,
shortening, and flour, and lastly the whites of the eggs, stirring
lightly. Bake immediately, in well greased rings, half filled with
the batter. Your oven should be hot, and the muffins sent to the
table as. soon as they are taken up. You can use buttermilk in-
BREAKFAST AND TEA CAKES. 123
stead of cream by adding one-half teaspoonful of soda to the
buttermilk, and one teaspoonful of Equity baking-powder to the
flour.
GRAHAM MUFFINS.
Three cups of Graham flour, one cup of white flour, one quart
of sweet milk, three-fourths of a cup of yeast, one tablespoonful
of lard or butter, one teaspoonful of salt, two tablespoonfuls of
sugar. Set to rise over night; in the morning, put in muffin-
rings and let them get light before baking, bake twenty min-
utes in a quick oven.
GRAHAM CAKES.
One-half cup of sugar, one-half cup of butter, beaten together,
then the yolks of two eggs, well beaten, two-thirds of a cup of
sweet milk, one cup of Graham flour, then the beaten whites of
eggs, add one more cup of Graham flour, with one teaspoonful
of Equity baking-powder. Bake in muffin-rings or jam-pans in a
hot oven.
SPANISH BUNS — Nice with coffee.
Two and one-half cups of brown sugar (dark brown preferred),
three-fourths of a cup of sour milk, three-fourths of butter, two
eggs, the yolks of six more, one teaspoonful of cloves, one-half of
a teaspoonful extract of lemon or vanilla, one teaspoonful of soda,
one tablespoonful of cinnamon, one-half tablespoonful of nutmeg,
four cups of flour. Stir the butter and sugar to a cream, add the
beaten eggs, spices and the milk with the soda, dissolved in a little
warm water, next the flour; stir well and bake in patty-pans or
drop them on buttered pans and bake in a hot oven. When done,
if you like, frost with boiled frosting.
WAFFLES AND GRIDDLE CAKES.
If you have not used your griddle or waffle-iron for some time,
wash it with soap and water, wipe it dry, and rub hard with salt.
Heat it, and grease it with fat, salt pork tied to a fork. Do not
put on more grease than is necessary to prevent the cakes from
sticking. In putting cakes on to griddle, be careful to form them
a regular round shape, and put on only one at each dip, and so
124 BREAKFAST AND TEA CAKES.
as not to spill between the cakes. Always lay hot cakes and
waffles on a hot platter as soon as baked.
WAFFLES. ✪ Cream Muffins
Page 73 · 9 recipe records on this page
Presented as published in 1887. 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
To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda, and knead in wheat flour as for biscuits. In the morning, mould into biscuits, and let them rise in the pan before baking. Bake in a quick oven.
CREAM MUFFINS.
One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonf ul of melted butter, one teaspoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as soon as they are taken up. You can use buttermilk in-
stead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour.
GRAHAM MUFFINS.
Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar. Set to rise over night; in the morning, put in muffinrings and let them get light before baking, bake twenty minutes in a quick oven.
GRAHAM CAKES.
One-half cup of sugar, one-half cup of butter, beaten together, then the yolks of two eggs, well beaten, two-thirds of a cup of sweet milk, one cup of Graham flour, then the beaten whites of eggs, add one more cup of Graham flour, with one teaspoonful of Equity baking-powder. Bake in muffin-rings or jam-pans in a hot oven.
SPANISH BUNS — Nice with coffee.
Two and one-half cups of brown sugar (dark brown preferred), three-fourths of a cup of sour milk, three-fourths of butter, two eggs, the yolks of six more, one teaspoonful of cloves, one-half of a teaspoonful extract of lemon or vanilla, one teaspoonful of soda, one tablespoonful of cinnamon, one-half tablespoonful of nutmeg, four cups of flour. Stir the butter and sugar to a cream, add the beaten eggs, spices and the milk with the soda, dissolved in a little warm water, next the flour; stir well and bake in patty-pans or drop them on buttered pans and bake in a hot oven. When done, if you like, frost with boiled frosting.
WAFFLES AND GRIDDLE CAKES.
If you have not used your griddle or waffle-iron for some time, wash it with soap and water, wipe it dry, and rub hard with salt. Heat it, and grease it with fat, salt pork tied to a fork. Do not put on more grease than is necessary to prevent the cakes from sticking. In putting cakes on to griddle, be careful to form them a regular round shape, and put on only one at each dip, and so
as not to spill between the cakes. Always lay hot cakes and waffles on a hot platter as soon as baked.
WAFFLES.
Records on this page
Rice MuffinsRice Waffles - Very FineCornmeal CakesCream MuffinsRice WafflesGraham MuffinsGraham CakesSpanish BunsWaffles