Three pints of flour, three eggs, a piece of butter the size of an egg,
two heaping teaspoonfuls of white sugar, one-half cake of compressed
yeast and a quart of milk✪ RAISED MUFFINS No. 2; warm the milk with the butter in it; cool a lit-
tle, stir in the sugar and add a little salt; stir this gradually into the flour,
then add the eggs well beaten; dissolve the yeast in half a cup of luke-
warm water and add to the other ingredients; if the muffins are wanted
for luncheon, mix them about eight o’clock in the morning; if for break-
fast, set them at ten o’clock at night; when ready for baking, stir in half a
teaspoonful of soda’ dissolved in a teaspoonful of hot water; butter the
mufiin-rings or gem-irons and bake in a quick oven.
BREAD — BISCUITS, ROLLS, MUFFINS, ETC.
245
EGG MUFFINS. (Fine.)
One quart of flour, sifted twice; three eggs, the whites and yolks
beaten separately, three teacups of sweet milk, a teaspoonful of salt, a
tablespoonful of sugar, a large tablespoonful of lard or butter and two
heaping teaspoonfuls of baking powder✪ EGG MUFFINS (Fine). Sift together flour, sugar, salt
and baking powder; rub in the lard cold, add the beaten eggs and milk;
mix quickly into a smooth batter, a little flrmer than for griddle-cakes.
Grease well some muffin-pans and fill them two-thirds full. Bake in a hot
oven fifteen or twenty minutes. These made of cream, omitting the but-
ter, are excellent.
PLAIN MUFFINS.
One egg well beaten, a tablespoonful of butter and a tablespoonful of
sugar, with a teaspoonful of salt, all beaten until very light. One cup of
milk, three of sifted flour and three teaspoonfuls of baking powder✪ PLAIN MUFFINS. One-
half Graham and one-half rye meal may be used instead of wheat flour, or
two cups of corn meal and one of flour.
Drop on well-greased patty-pans and bake twenty minutes in a rather
quick oven, or bake on a griddle in muffin-rings.
MUFFINS WITHOUT EGGS.
One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a
little salt, and flour enough to make a stiff batter✪ MUFFINS WITHOUT EGGS. Drop in hot gem-pans
and bake in a quick oven. Two or three tablespoonfuls of sour cream will
make them a little richer.
TENNESSEE MUFFINS.
One pint of corn meal, one pint of flour, one tablespoonful of sugar,
one teaspoonful of salt, three of baking powder, one tablespoonful of lard
or butter, two eggs and a pint of milk✪ TENNESSEE MUFFINS. Sift together corn meal, flour,
sugar, salt and powder ; rub in lard or butter cold, and eggs beaten and
milk ; mix into batter of consistency of cup-cake ; muflBn-rings to be cold
and well greased, then fill two-thirds full. Bake in hot oven fifteen
minutes.
CORN MEAL MUFFINS. (Without Eggs.)
One cup of flour, one cup of corn meal, two tablespoonfuls of sugar,
water to make a thick batter, or sour milk is better ; mix at night ; in the
morning add two tablespoonfuls melted butter and one teaspoonful of
soda✪ CORN MEAL MUFFINS (Without Eggs) ; bake in cake rounds.
246
BREAD— BISCUITS, ROLLS, MUFFINS, ETC,
HOMINY MUFFINS.
Two CUPS of boiled hominy ; beat it smooth, stir in three cups of sour
milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoon-
fuls of sugar; add three eggs well beaten, one teaspoonful of soda dissolved
in hot water, two cups of flour. Bake quickly.
Rice muffins may be made in the same manner.
GEAHAM GEMS. No. 1.
Two CUPFULS of Graham flour, one cupful of wheat flour, two teaspoon^
fuls of baking powder, a tablespoonful of sugar, one of salt and one
well-beaten egg✪ GRAHAM GEMS No. 1.
Page 164 · 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
Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk; warm the milk with the butter in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the eggs well beaten; dissolve the yeast in half a cup of lukewarm water and add to the other ingredients; if the muffins are wanted for luncheon, mix them about eight o’clock in the morning; if for breakfast, set them at ten o’clock at night; when ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water; butter the muffin-rings or gem-irons and bake in a quick oven.
EGG MUFFINS. (Fine.)
One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder. Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes. Grease well some muffin-pans and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These made of cream, omitting the butter, are excellent.
PLAIN MUFFINS.
One egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very light. One cup of milk, three of sifted flour and three teaspoonfuls of baking powder. Onehalf Graham and one-half rye meal may be used instead of wheat flour, or two cups of corn meal and one of flour.
Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings.
MUFFINS WITHOUT EGGS.
One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour cream will make them a little richer.
TENNESSEE MUFFINS.
One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and a pint of milk. Sift together corn meal, flour, sugar, salt and powder ; rub in lard or butter cold, and eggs beaten and milk ; mix into batter of consistency of cup-cake ; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.
CORN MEAL MUFFINS. (Without Eggs.)
One cup of flour, one cup of corn meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is better ; mix at night ; in the morning add two tablespoonfuls melted butter and one teaspoonful of soda ; bake in cake rounds.
HOMINY MUFFINS.
Two CUPS of boiled hominy ; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar; add three eggs well beaten, one teaspoonful of soda dissolved in hot water, two cups of flour. Bake quickly.
Rice muffins may be made in the same manner.
GEAHAM GEMS. No. 1.
Two CUPFULS of Graham flour, one cupful of wheat flour, two teaspoonfuls of baking powder, a tablespoonful of sugar, one of salt and one well-beaten egg.
Records on this page
RAISED MUFFINS No. 2EGG MUFFINS (Fine)PLAIN MUFFINSMUFFINS WITHOUT EGGSTENNESSEE MUFFINSCORN MEAL MUFFINS (Without Eggs)HOMINY MUFFINSGRAHAM GEMS No. 1Graham Gems No. 1