FoodNet

The royal baker and pastry cook

1902

Page 14 · 18 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
English Muffins. — 1 quart flour, tea- spoon sugar, 1 teaspoon salt✪ Rye Muffins, 2 large teaspoons Royal Baking Powder, IVi pints milk. Sift together flotir, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin- rings (flg. XVII) ; half All them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown — just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. Mountain Muffins.— Pour IV4 cups scald- ing milk on 1 cup white Indian com meal ; cover ; let stand 10 minutes ; add 1 cup cold boiled rice ; mix ; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter✪ Mountain Muffins. Beat hard; ba£e in greased muffin-pans in hot oven. Berry Muffins. — 1 pint flour, teaspoon salt, 2 tablespoons melted butter, V4 cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup mUk, 1 cup berries. Mix as for plain muffins ; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven. Qraham Muffins. — 1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder ; add beaten egg and milk ; mix into batter like pound cake ; muffin-pans (flg. VII.), well greas^, % full ; bake in hot oven 15 minutes. Oatmeal Muffins. — 1 cup oatmeal, IMs pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and powder ; rub in lard cold, add beaten eggs and milk ; mix smoothly into batter rather thinner than cup cake? nil muffin-pans (flg. VII) % full; bake in good hot oven 15 minutes. Potato Muffins. — Boil and mash 3 potatoes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs. Mi cup milk✪ Berry Muffins, flour to make a drop batter, and 1 teaspoon Royal Bak- ing Powder. Bake on hot greased g;riddle in greased rings. Royal Egg Muffins. — 1 quart flour, 1 table- spoon sugar, 1 teaspoon salt, 1 large table- spoon butter, 2 teaspoons Royal Baking Powder, 3 eggs, II4 pints milk. Sift together flour, sugar, salt, and powder; rub in the butter; add the beaten eggs and milk ; mix quickly into a smooth batter, a little firmer than for grid- dle cakes ; Vi fill cold, carefully greased muffin- pans (fig. VII) ; bake in hot oven 15 minutes. Sweet Muffins. — 1 cup sugar, 1 egg, 1 table- ^oon melted butter, 1 pint sweet milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix and sift dry ingredients; add milk and beaten egg and butter. Beat hard, bake in greased muffin-pans. Butter Cakes. — Mix 1 quart flour, 1 tea- spoon salt, 2 teaspoons Roy^ Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out % inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table. Gems. — Ipint flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as formuffins, ^ding beatenwhites last; bake in hot, well-greased iron gem-pans. ✪ Butter Cakes