3 T. baking powder.
14. T. salt.
2 T. sugar.
13^ c. milk.
2 eggs.
13^ tb. butter (melted)✪ Waffles.
1. Sift dry ingredients together twice.
2. Add well beaten eggs, milk and butter.
3. Heat waffle iron on both sides; brush over with melted
dripping.
4. Pour 1 tb. mixture in each section, near centre.
5. Bake until brown and crisp.
6. Serve at once with powdered sugar, honey or maple
syrup.
POP-OVERS.
2 tb. 1 c. flour,
f.g. M T. salt.
2 T. 1 egg.
2 tb. 1 c. milk.
H T. butter (melted).
1. Mix flour and salt; add milk gradually.
2. Add egg, unbeaten, and butter.
FLOUR MIXTURES 199
3. Beat with a Dover beater 2 mins.
4. Pour into hot greased gem pans or into earthenware
cups, heated and greased, having them not more than one-
half full.
5. Bake in a hot oven 30 to 40 mins. Temperature
450°F., reduce to 375°F.
SOUR MILK GRIDDLE CAKES.
2tb.
2 c. flour.
VsT.
2 T. baking powder.
MT.
% T. baking soda.
f.g.
H T. salt.
MT.
2 tb. sugar.
2tb.
2 c. stale bread crumbs.
1 T.
1 egg.
2 tb.
c. sour milk.
3^T.
VA tb. butter (melted).
1. Mix and sift dry ingredients.
2. Cover bread with boiling water; let stand until soft,
then drain off all surplus water.
3. Beat bread until smooth; add flour.
4. Add beaten egg, milk and butter; mix as little as
possible.
5. Bake on greased hot griddle; they should be turned
only once in baking.
CORNMEAL GRIDDLE CAKES,
2tb.
1 c. flour.
VsT.
2J^ T. baking powder.
VsT.
1 T. salt.
1 T.
2 tb. sugar.
Ktb.
A c. cornmeal.
H c.
1 3^ c. boiling water.
1 T.
1 egg.
1 c. milk.
13^ tb.
lA tb. butter (melted).
1. Mix and sift flour, baking-powder, sugar and salt.
2. Add cornmeal gradually to boiling water; cook 5 mins.,
cool.
3. Add egg, well beaten, milk and butter.
4. Add flour, bake as Sour Milk Griddle Cakes.
200
CANADIAN COOK BOOK
MUFFINS.
4 tb.
2 c. flour.
^T.
3^ T. baking powder.
H T. salt.
f.g.
1 T.
2 to 3 tb. sugar
2 tb.
1 c. milk.
1 T.
1 egg.
1 T.
2 tb. butter.
1. Mix and sift flour, baking powder, sugar and salt.
2. Beat egg; add milk.
3. Make a depression in the flour; pour in milk and egg,
then melted butter.
4. Stir as little as possible in mixing; turn into well-
greased muffin pans.
5. Bake in a moderate oven 25 mins. Temperature —
350° to 375°F.
FRUIT MUFFINS.
4 tb.
^T.
f.g.
l^T.
3^tb.
y2th.
1 T.
2tb.
1 T.
2 c. flour.
33^ T. baking powder.
H T. salt.
3 tb. sugar.
14 c. raisins.
14 c. currants.
1 egg.
1 c. milk.
2 tb. butter.
Make as plain muffins.
GRAHAM MUFFINS.
2tb.
1 c. Graham flour.
2tb.
1 c. white flour.
^T.
33^2 T. baking powder.
f.g.
}^ T. salt.
13^ T.
3 tb. sugar.
1 T.
1 egg.
2tb.
1 c. milk.
1 T.
2 tb. butter
muffins.
FLOUR MIXTURES
201
CORNMEAL MUFFINS.
2tb.
2tb.
1 c. cornmeal or ^ c.
1 c. flour or 1^ c.
2 T. baking powder.
}4 T. baking soda.
1 T. salt.
23^ tb. sugar.
1 egg.
13^ c. sour milk.
23^ tb. butter.
X72 -L.
1 T.
23^ tb.
IT.
1. Make as plain muffins.
2. For johnnycake this mixture may be baked in a
shallow greased baking-pan. Temperature — 325° to 350°F.
BRAN MUFFINS.
13^ c. flour.
1 c. bran.
2^2 T. baking powder.
3^ T. salt.
1 egg.
1 c. milk.
1 tb. butter.
3^ c. chopped dates or raisins.
1. Make as plain muffins.
Note. — If more bran is desired, reduce the flour by t*.
and increase the bran by 3^ c.
Page 59 · 9 recipe records on this page
Presented as published in 1924. 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
3 T. baking powder. 14. T. salt.
2 T. sugar. 13^ c. milk. 2 eggs.
13^ tb. butter (melted).
1. Sift dry ingredients together twice.
2. Add well beaten eggs, milk and butter.
3. Heat waffle iron on both sides; brush over with melted dripping.
4. Pour 1 tb. mixture in each section, near centre.
5. Bake until brown and crisp.
6. Serve at once with powdered sugar, honey or maple syrup.
POP-OVERS.
2 tb. 1 c. flour, f.g. M T. salt.
2 T. 1 egg. 2 tb. 1 c. milk.
H T. butter (melted).
1. Mix flour and salt; add milk gradually.
2. Add egg, unbeaten, and butter.
3. Beat with a Dover beater 2 mins.
4. Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than onehalf full.
5. Bake in a hot oven 30 to 40 mins. Temperature 450°F., reduce to 375°F.
SOUR MILK GRIDDLE CAKES.
2tb.
2 c. flour.
VsT.
2 T. baking powder.
MT.
% T. baking soda.
f.g.
H T. salt.
MT.
2 tb. sugar.
2tb.
2 c. stale bread crumbs.
1 T.
1 egg.
2 tb.
c. sour milk.
3^T.
VA tb. butter (melted).
1. Mix and sift dry ingredients.
2. Cover bread with boiling water; let stand until soft, then drain off all surplus water.
3. Beat bread until smooth; add flour.
4. Add beaten egg, milk and butter; mix as little as possible.
5. Bake on greased hot griddle; they should be turned only once in baking.
CORNMEAL GRIDDLE CAKES,
2tb.
1 c. flour.
VsT.
2J^ T. baking powder.
VsT.
1 T. salt.
1 T.
2 tb. sugar.
Ktb.
A c. cornmeal.
H c.
1 3^ c. boiling water.
1 T.
1 egg. 1 c. milk.
13^ tb.
lA tb. butter (melted).
1. Mix and sift flour, baking-powder, sugar and salt.
2. Add cornmeal gradually to boiling water; cook 5 mins., cool.
3. Add egg, well beaten, milk and butter.
4. Add flour, bake as Sour Milk Griddle Cakes.
MUFFINS.
4 tb.
2 c. flour.
^T.
3^ T. baking powder. H T. salt.
f.g.
1 T.
2 to 3 tb. sugar
2 tb.
1 c. milk.
1 T.
1 egg.
1 T.
2 tb. butter.
1. Mix and sift flour, baking powder, sugar and salt.
2. Beat egg; add milk.
3. Make a depression in the flour; pour in milk and egg, then melted butter.
4. Stir as little as possible in mixing; turn into wellgreased muffin pans.
5. Bake in a moderate oven 25 mins. Temperature — 350° to 375°F.
FRUIT MUFFINS.
4 tb. ^T. f.g.
l^T. 3^tb. y2th. 1 T. 2tb. 1 T.
2 c. flour.
33^ T. baking powder. H T. salt.
3 tb. sugar. 14 c. raisins. 14 c. currants. 1 egg.
1 c. milk.
2 tb. butter.
Make as plain muffins.
GRAHAM MUFFINS.
2tb.
1 c. Graham flour.
2tb.
1 c. white flour.
^T.
33^2 T. baking powder.
f.g.
}^ T. salt.
13^ T.
3 tb. sugar.
1 T.
1 egg.
2tb.
1 c. milk.
1 T.
2 tb. butter
muffins.
CORNMEAL MUFFINS.
2tb. 2tb.
1 c. cornmeal or ^ c.
1 c. flour or 1^ c.
2 T. baking powder. }4 T. baking soda.
1 T. salt. 23^ tb. sugar. 1 egg.
13^ c. sour milk. 23^ tb. butter.
X72 -L.
1 T.
23^ tb. IT.
1. Make as plain muffins.
2. For johnnycake this mixture may be baked in a shallow greased baking-pan. Temperature — 325° to 350°F.
BRAN MUFFINS.
13^ c. flour. 1 c. bran.
2^2 T. baking powder. 3^ T. salt. 1 egg. 1 c. milk. 1 tb. butter.
3^ c. chopped dates or raisins.
1. Make as plain muffins.
Note. — If more bran is desired, reduce the flour by t*. and increase the bran by 3^ c.
Records on this page
MacaroniPop-OversMuffinsSour Milk Griddle CakesWafflesCornmeal Griddle CakesCornmeal MuffinsFruit MuffinsGraham Muffins