Boston Cooking-School cook book

1 teaspoon soda 1 cup milk 1 teaspoon salt Y% cup molasses 1 egg, well beaten (if desired) Mix and sift flour, soda, and salt. Add other ingredients. Bake in buttered muffin tins 30 to 40 minutes in moderately hot oven (375° F.). Makes 18 muffins. Raisin Bran Muffins. Add 34 cup seeded raisins to bran. BERKSHIRE MUFFINS V4 teaspoon salt 24 cup scalded milk (scant) 1 egg yolk, well beaten 1 tablespoon melted butter 1 egg white, beaten stiff 14 cup corn meal 14 cup flour Y% cup cooked rice 2 tablespoons sugar 3 teaspoons baking powder Turn scalded milk on meal, let stand 5 minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add egg yolk and butter. Fold in egg white. Bake in muffin pans in hot oven’(400° F.). Makes 12 muffins. 94 THE BOSTON COOKING-SCHOOL COOK BOOK POP-OVERS 1 cup flour 1% cup milk Y4 teaspoon salt 2 eggs Y% teaspoon melted butter Mix salt and flour; add milk gradually, to make a smooth batter. Beat whole eggs until light and add to mixture. Add butter. Beat 2 minutes with egg beater, turn into buttered custard cups or hissing- hot buttered iron gem pans. Bake 30 to 35 minutes, beginning with hot oven (500° F.) and decreasing gradually to moderate oven (350° F.) as pop-overs start to brown. Makes 8 to 12 pop-overs. Thorough Beating and Correct Baking Are the Secrets of Perfect Pop-overs Graham Pop-overs. Use 24 cup fine entire wheat flour and ¥g cup white flour. Rye Pop-overs. Use 2% cup rye meal and 44 cup white flour. Increase milk to 1 cup and butter to 1 teaspoon. BREAKFAST PUFFS 1 cup flour ¥% cup milk Y cup water Mix milk and water; add gradually to flour and beat with egg beater until very light. Bake like Pop-overs. Makes 8 to 12 puffs. Fadges. Use fine entire wheat flour and 1 cup water (no milk). BAKING—~POWDER BISCUITS AND MUFFINS 5 MARYLAND BEATEN BISCUIT 1 pint flour 1 teaspoon salt » ¥ cup lard _ Milk and water in equal quantities Mix and sift flour and salt; work in lard with pastry mixer or finger tips. Moisten to stiff dough. Toss on slightly floured board and beat 30 minutes with roiling-pin or special utensil, continually folding over the dough. Roll 4 inch thick, shape with round cutter 2 inches in diameter, prick with fork, and place on buttered tin. Bake 20 minutes in hot oven (400° F.). Makes 12 to 18 biscuits. AFTERNOON-TEA CRACKERS 1 cup bread flour 1 teaspoon baking powder ¥% cup butter V4 teaspoon salt 3 tablespoons milk Mix and sift dry ingredients and work in butter, using pastry mixer or finger tips. Add milk to make stiff dough, toss on floured board, and pat and roll 14 inch thick. Shape with round cutter dipped in flour, arrange on buttered cooky sheet, and bake 10 minutes in hot oven (400° F.). Split while hot, return to oven, and bake until a golden brown. These crackers will keep for weeks without crumbling. Makes 36 crackers. CREAM WAFERS 11% cups pastry flour 1 teaspoon salt Heavy cream (about 14 cup) Mix and sift flour and salt. Add cream slowly to make dough. Toss on slightly floured cloth and knead until smooth. Pat and’ roll as thin as possible. Prick with fork and shape with small round or fancy cutter, first dipped in flour. Arrange on buttered cooky sheet and bake in moderate oven (350° F.) until delicately browned. Makes 48 wafers. CHAPTER 8 CORN CAKE, NUT BREAD AND OTHER QUICK BREADS GOLDEN CORN CAKE 34 cup corn meal 34 teaspoon salt 1 cup flour 1 cup milk ¥ cup sugar 1 egg, well beaten 3 teaspoons baking powder 2 tablespoons shortening, melted Mix and sift dry ingredients; add milk, egg, and shortening; bake in shallow buttered pan 20 minutes in hot oven (425° F.). For shortening, butter, chicken fat, or beef drippings may be used. MOLASSES CORN CAKE 1 cup corn meal 4 cup molasses 34 cup flour 34 cup milk 31% teaspoons baking powder 1 egg