Melt in half a pint of milk one ounce of butter; beat
up an egg and stir it into the milk; with a saltspoonful
of salt add enough fine flour mixed with a teaspoonful of
baking powder✪ Scones No. 2 to make a yery soft dough ; flour the
board thickly and make into round cakes, the size of a
small plate, an inch thick ; mark into sections and bake
twenty minutes on a griddle ; split and butter while
hot.
COKK BREAD.
One quart of milk, three eggs, two cups of Indian
meal, three cups of flour, one teaspoonful of soda, two
of cream of tartar, lard half the size of an ^gg^ one leyel
teaspoon of salt✪ Corn Bread; mix Indian meal and flour; sift cream
of tartar to them ; stir with the milk into a smooth
Breakfast Breads, 121
batter ; beat the yolks of the eggs ; stir them in; melt
the lard and add it; then beat the whites to a stiff foam
and stir them in ; dissolve the soda in yery little boiling
water, and add it last thing ; bake in a yery quick oyen.
CORK MUFFIKS.
One cup of corn-meal, one of flour, a dessert-spoonful
of butter, two eggs, two small teaspoonfuls of baking-
powder, one tablespoonful of sugar.
Mix flour and meal and sugar with enough milk to
make a stiff batter ; beat the eggs, melt the butter, and
add them to it ; stir in the baking-powder with a small
teaspoonful of salt.
EGG BISCUITS.
Sift with one pint of flour one teaspoonful of baking-
powder; chop into it a tablespoonful of butter till fine ;
beat one egg and mix it with half a cup of milk — part
cream is much better; make a hole in the flour ; put in
a saltspoonful of salt✪ Egg Biscuits, and pour in the egg and milk;
mix altogether into a soft dough, using more milk if
needful ; roll out as quickly as possible half an inch
thick ; cut into rounds and bake in a quick oyen.
BATTER BREAD.
Two eggs, the whites beaten separately, a small cup
of flour, the same of milk ; mix yolks, flour and milk
into a smooth batter ; stir in a tablespoonful of batter
melted and a little salt ; then add the whites of the
eggs beaten till they stand high, and a teaspoonful of
baking-powder✪ Batter Bread ; mix gently after the whites are in ;
bake in a well-buttered tin in a very hot oyen.
12 2 Practical Recipes,
ENGLISH MUFFINS.
Dissolye a yeast-cake (compressed) in a pint of warm
water, with a teaspoonful of salt ; mix with as much
warmed flour as will make a very thick batter✪ English Muffins — just as
thick as can be stirred without being dough; set to rise,
and when like a honeycomb, it is ready; /oz/r the griddle,
which must be moderately hot ; sprinkle some flour in
a saucer ; take with tablespoon dipped into flour a piece
of the dough as large as a croquet ball ; drop it in the
saucer ; swing it round in it till it forms a round mass,
and drop it on the griddle; do the others the same way;
do not turn them till they look almost cooked through,
then brown them on the other side.
English muffins are never baked in rings, yet if rings
were made three and a half inches in diameter it would
save much trouble, for they are too soft to handle, and
it requires knack and practice to shape them really well
with the saucer.
Page 65 · 9 recipe records on this page
Presented as published in 1885. 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
Melt in half a pint of milk one ounce of butter; beat up an egg and stir it into the milk; with a saltspoonful of salt add enough fine flour mixed with a teaspoonful of baking powder to make a very soft dough ; flour the board thickly and make into round cakes, the size of a small plate, an inch thick ; mark into sections and bake twenty minutes on a griddle ; split and butter while hot.
CORN BREAD.
One quart of milk, three eggs, two cups of Indian meal, three cups of flour, one teaspoonful of soda, two of cream of tartar, lard half the size of an egg one level teaspoon of salt; mix Indian meal and flour; sift cream of tartar to them ; stir with the milk into a smooth
Breakfast Breads, 121
batter ; beat the yolks of the eggs ; stir them in; melt the lard and add it; then beat the whites to a stiff foam and stir them in ; dissolve the soda in very little boiling water, and add it last thing ; bake in a very quick oven.
CORN MUFFINS.
One cup of corn-meal, one of flour, a dessert-spoonful of butter, two eggs, two small teaspoonfuls of bakingpowder, one tablespoonful of sugar.
Mix flour and meal and sugar with enough milk to make a stiff batter ; beat the eggs, melt the butter, and add them to it ; stir in the baking-powder with a small teaspoonful of salt.
EGG BISCUITS.
Sift with one pint of flour one teaspoonful of bakingpowder; chop into it a tablespoonful of butter till fine ; beat one egg and mix it with half a cup of milk — part cream is much better; make a hole in the flour ; put in a saltspoonful of salt, and pour in the egg and milk; mix altogether into a soft dough, using more milk if needful ; roll out as quickly as possible half an inch thick ; cut into rounds and bake in a quick oven.
BATTER BREAD.
Two eggs, the whites beaten separately, a small cup of flour, the same of milk ; mix yolks, flour and milk into a smooth batter ; stir in a tablespoonful of batter melted and a little salt ; then add the whites of the eggs beaten till they stand high, and a teaspoonful of baking-powder ; mix gently after the whites are in ; bake in a well-buttered tin in a very hot oven.
12 2 Practical Recipes,
ENGLISH MUFFINS.
Dissolve a yeast-cake (compressed) in a pint of warm water, with a teaspoonful of salt ; mix with as much warmed flour as will make a very thick batter — just as thick as can be stirred without being dough; set to rise, and when like a honeycomb, it is ready; flour the griddle, which must be moderately hot ; sprinkle some flour in a saucer ; take with tablespoon dipped into flour a piece of the dough as large as a croquet ball ; drop it in the saucer ; swing it round in it till it forms a round mass, and drop it on the griddle; do the others the same way; do not turn them till they look almost cooked through, then brown them on the other side.
English muffins are never baked in rings, yet if rings were made three and a half inches in diameter it would save much trouble, for they are too soft to handle, and it requires knack and practice to shape them really well with the saucer.
Records on this page
Soufflee RollsScones No. 2Corn BreadCorn MuffinsEgg BiscuitsBatter BreadBatter for BakingQuick BiscuitEnglish Muffins