Wheat Muffins No. i. — One and a half cups of flour,
one cup of sweet milk✪ Baking Powder Biscuit No. 1, one ^^'g, one tablespoonful of
melted butter, a pinch of salt. Put the flour, yolk of
^gg, butter, salt, and half the milk together in the mix-
ing bowl, and beat until very light, then gradually add
the balance of the milk, continuing the beating, and
lastly beat the white of the ^%% stiff, and fold carefully
into the mixture. Bake half an hour in a hot oven.
Wheat Muffins No. 2. — Two cups of flour, one cup
of sweet milk, two tablespoons of melted butter, two
teaspoons of baking powder, a pinch of salt. Sift the
baking powder and salt with the flour into the mixing
bowl, add the milk, and beat well, then add the melted
butter. Bake half an hour.
Wheat Muffins No. 3. — One and a half cups of flour,
one cup of sweet milk, two tablespoons of melted butter,
two teaspoons of baking powder, two eggs, a pinch of
salt✪ Wheat Muffins No. 1. Sift the baking powder, salt, and flour into the
mixing bowl, add the milk and yolks of eggs, beat until
very light, then add the melted butter, and lastly the
whites of the eggs beaten stifl". Bake half an hour.
Rice Muffins. — One and a half cups of flour, one cup
of sweet milk, one cup of boiled rice, two tablespoons of
melted butter, two teaspoons of baking powder, two
eggs✪ Rice Muffins. Sift the baking powder, salt, and flour into the
mixing bowl, add the milk and yolks of eggs, beat until
very light, add the melted butter, then the boiled rice,
which stir evenly through the mixture with a fork, and
lastly fold in the whites of the eggs, beaten stiff". Bake
half an hour.
The formula for rice muffins is exactly the same as that
Bread- Making . 199
for Wheat Muffins No. 3, with the addition of a cup of
boiled rice ; and although the rice enlarges the quantity
of batter considerably it does not materially affect its
consistency. The rice, in boiling, absorbs all the mois-
ture it is capable of holding, hence in mixing it in the
wheat muffin batter it is not necessary to use any addi-
tional wetting.
"Wheat Griddle Cakes No. i. — One and a half cups
of flour, one cup of sweet milk, two level teaspoons of
baking powder, one tablespoonful of melted butter, one
^%%^ a pinch of salt✪ Wheat Griddle Cakes No. 1. Sift the baking powder, salt, and
flour together in the mixing bowl, add the milk, butter,
and yolk of Q.g%, beat until very light, then fold in the
white of the ^%% beaten stiff, and bake in cakes on a hot
griddle.
Wheat Griddle Cakes No. 2. — One and one half cups
of flour, one cup of thick, sour milk, one teaspoon of soda,
a pinch of salt✪ Wheat Griddle Cakes No. 2. Sift the soda, salt, and flour together
into the mixing bowl, add the sour milk, and stir with a
spoon, but only until thoroughly mixed. Bake on a
griddle.
Wheat Griddle Cakes No. 3. — One and one half cups
of flour, one cup of buttermilk, one teaspoon of soda,
one ^%%, a pinch of salt✪ Wheat Griddle Cakes No. 3. Sift the soda and salt with the
flour, add the buttermilk and the Qg<g slightly beaten,
stir all carefully together, and bake on a griddle.
French Pancakes. — One cup of milk, half a cup of
flour, three eggs, one tablespoonful of olive oil or melted
butter, one teaspoonful of granulated sugar, half a
teaspoonful of salt✪ French Pancakes. Sift the flour, sugar, and salt
together, add the oil, the yolks of the eggs, and one
200 The Art of Cookery,
Page 90 · 10 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Wheat Muffins No. i. — One and a half cups of flour,
one cup of sweet milk, one ^^'g, one tablespoonful of
melted butter, a pinch of salt. Put the flour, yolk of
^gg, butter, salt, and half the milk together in the mix-
ing bowl, and beat until very light, then gradually add
the balance of the milk, continuing the beating, and
lastly beat the white of the ^%% stiff, and fold carefully
into the mixture. Bake half an hour in a hot oven.
Wheat Muffins No. 2. — Two cups of flour, one cup
of sweet milk, two tablespoons of melted butter, two
teaspoons of baking powder, a pinch of salt. Sift the
baking powder and salt with the flour into the mixing
bowl, add the milk, and beat well, then add the melted
butter. Bake half an hour.
Wheat Muffins No. 3. — One and a half cups of flour,
one cup of sweet milk, two tablespoons of melted butter,
two teaspoons of baking powder, two eggs, a pinch of
salt. Sift the baking powder, salt, and flour into the
mixing bowl, add the milk and yolks of eggs, beat until
very light, then add the melted butter, and lastly the
whites of the eggs beaten stifl". Bake half an hour.
Rice Muffins. — One and a half cups of flour, one cup
of sweet milk, one cup of boiled rice, two tablespoons of
melted butter, two teaspoons of baking powder, two
eggs. Sift the baking powder, salt, and flour into the
mixing bowl, add the milk and yolks of eggs, beat until
very light, add the melted butter, then the boiled rice,
which stir evenly through the mixture with a fork, and
lastly fold in the whites of the eggs, beaten stiff". Bake
half an hour.
The formula for rice muffins is exactly the same as that
Bread- Making . 199
for Wheat Muffins No. 3, with the addition of a cup of
boiled rice ; and although the rice enlarges the quantity
of batter considerably it does not materially affect its
consistency. The rice, in boiling, absorbs all the mois-
ture it is capable of holding, hence in mixing it in the
wheat muffin batter it is not necessary to use any addi-
tional wetting.
"Wheat Griddle Cakes No. i. — One and a half cups
of flour, one cup of sweet milk, two level teaspoons of
baking powder, one tablespoonful of melted butter, one
^%%^ a pinch of salt. Sift the baking powder, salt, and
flour together in the mixing bowl, add the milk, butter,
and yolk of Q.g%, beat until very light, then fold in the
white of the ^%% beaten stiff, and bake in cakes on a hot
griddle.
Wheat Griddle Cakes No. 2. — One and one half cups
of flour, one cup of thick, sour milk, one teaspoon of soda,
a pinch of salt. Sift the soda, salt, and flour together
into the mixing bowl, add the sour milk, and stir with a
spoon, but only until thoroughly mixed. Bake on a
griddle.
Wheat Griddle Cakes No. 3. — One and one half cups
of flour, one cup of buttermilk, one teaspoon of soda,
one ^%%, a pinch of salt. Sift the soda and salt with the
flour, add the buttermilk and the Qg<g slightly beaten,
stir all carefully together, and bake on a griddle.
French Pancakes. — One cup of milk, half a cup of
flour, three eggs, one tablespoonful of olive oil or melted
butter, one teaspoonful of granulated sugar, half a
teaspoonful of salt. Sift the flour, sugar, and salt
together, add the oil, the yolks of the eggs, and one
200 The Art of Cookery,