FoodNetArchive

The Cook County cook book

1912

Page 63 · 14 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BERKSHIRE MUFFINS.— Mix dry ^ cup cornmeal, J4 cup flour, Yi cup cooked rice, 2 tablespoons sugar, J^ teaspoon salt; add y'z cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- spoons leaking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, ibeaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. BRAN MUFFINS.— 'Sift together 2 cups flour, 1 tea&poon salt, 2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk✪ Chicago Muffins and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- netka, 111. CORNMEAL MUFFINS.— Mix together 1 cup flour Y^ cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, y^ teaspoon salt, 1 ^^^y 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. — Mrs. Almond Case, Palatine, 111. CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, (beaten with ^ cup milk, and Yz cup flour, sifted with a tea- spoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. — Mrs. C. F. Adams, Franklin, 111. CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder. Beat well. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder, Y^ teaspoon salt; mix together till quite stiff and foamy, drop in hot greased mufiin rings and cook quickly. Easily made, requires no eggs, and are light and delicious and a boon to a busy houscewife. Can be stirred up at the last minute. — Mrs. Mary Carpenter, Des Plaines, 111. ✪ Chestnut Muffins