The Myrtle Reed Cook Book Part 22

GRAHAM m.u.f.fINS--II

Four cupfuls of Graham flour, one tablespoonful of brown sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one egg, well beaten, and two cupfuls of milk. Sift the dry ingredients together, add the beaten egg and milk, mix thoroughly, fill well-b.u.t.tered m.u.f.fin-tins two thirds full and bake in a hot oven about twenty minutes.

HOMINY m.u.f.fINS

Two cupfuls of cold fine hominy, three eggs, three cupfuls of sour milk, half a cupful of melted b.u.t.ter, two tablespoonfuls of sugar, one teaspoonful of baking soda dissolved in hot water, and flour to make a good batter--probably about a cupful and a half. Add the milk to the hominy, then the salt, sugar, b.u.t.ter, and eggs, then the soda, and the flour last. Bake in a quick oven.

HOMINY DROP CAKES

Two cupfuls of cold boiled hominy, one tablespoonful of cold water, two eggs, well beaten, a pinch of salt, and a teaspoonful of baking powder sifted into enough flour to make a good batter. Drop by spoonfuls on a b.u.t.tered baking-sheet and bake brown in a quick oven.

m.u.f.fINS--I

Sift together four cupfuls of flour, a teaspoonful of salt, and two heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar.

Stir in two cupfuls of milk, four eggs well beaten, and three tablespoonfuls of melted b.u.t.ter. Bake twenty-five or thirty minutes in m.u.f.fin-tins. Half of this recipe is sufficient for a small family.

m.u.f.fINS--II

Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted b.u.t.ter. Sift the dry ingredients together, beat the eggs till very light, mix with the milk and melted b.u.t.ter. Sift the dry mixture gradually into the milk and eggs, stirring constantly. Bake twenty-five minutes in m.u.f.fin-tins.

CREAM m.u.f.fINS

Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted--equal parts of b.u.t.ter and lard. Bake in b.u.t.tered m.u.f.fin-rings half full of the batter and serve immediately.

b.u.t.tERMILK m.u.f.fINS

Four cupfuls of b.u.t.termilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.

m.u.f.fINS--III

Sift together two cupfuls of flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one tablespoonful of melted b.u.t.ter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in m.u.f.fin-rings.

m.u.f.fINS--IV

Make like m.u.f.fins V, using a quarter cupful each of sugar and melted b.u.t.ter, and two or three eggs, well beaten.

BLUEBERRY m.u.f.fINS

Use any m.u.f.fin mixture, lessening slightly the quant.i.ty of milk. Add a cupful of blueberries and bake quickly.

m.u.f.fINS--V

Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven.

m.u.f.fINS--VI

Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in m.u.f.fin-tins in a quick oven.

CEREALINE m.u.f.fINS

Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cerealine, and one cupful of milk. Bake in b.u.t.tered m.u.f.fin-pans.

BATTER m.u.f.fINS

Three cupfuls of sour milk and one teaspoonful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter.

Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in b.u.t.tered m.u.f.fin-tins.

SOUTHERN m.u.f.fINS

Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted b.u.t.ter. Beat the eggs separately, then add the milk and b.u.t.ter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot b.u.t.tered m.u.f.fin-tins.

m.u.f.fINS--VII

Two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of melted b.u.t.ter, two tablespoonfuls of sugar, one cupful of milk and one egg, well beaten.

Bake in b.u.t.tered m.u.f.fin-tins.

m.u.f.fINS--VIII

Four cupfuls of flour, two and one half cupfuls of milk, three eggs, beaten separately, two tablespoonfuls of b.u.t.ter, one teaspoonful of salt, one tablespoonful of sugar, and three teaspoonfuls of baking powder. Sift the dry ingredients together, add the melted b.u.t.ter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill b.u.t.tered m.u.f.fin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately.

SOUR MILK m.u.f.fINS

Three cupfuls of sour milk, three cupfuls of flour, two eggs, well beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the dry ingredients together, add the milk, then the eggs, and bake in b.u.t.tered m.u.f.fin-tins in a hot oven.

WHITE m.u.f.fINS

One tablespoonful of soft b.u.t.ter, two tablespoonfuls of sugar, rubbed to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder. Beat thoroughly and bake in b.u.t.tered m.u.f.fin-tins in a moderate oven.

ENTIRE WHEAT m.u.f.fINS