European and American cuisine

Bice Muffins. — One cup boiled rice, 2 eggs, 1 cup milk, Y4 cup melted butter, 2 teaspoonfuls sugar, sufficient prepared flour to make a stiff batter ; mix all together. Put muffin rings on a hot griddle, lay into each one a little piece of lard and butter, fill them three quarters full with the batter, and bake slowly first on one side, then turn over and bake the other side ; they should be light brown and well done. Serve in a napkin. (May be baked in a medium-hot oven.) Hominy Muffins* — Prepare as rice muffins. Gluten Gems. — One pint gluten flour, 1 pint milk, 1 egg, 2 teaspoonfuls baking powder mixed with the flour, % teaspoonful salt ; mix all together ; put the mixture into buttered gem pans and bake in a quick oven. Oatmeal Gems. — Put 2 cupfuls boiled oatmeal in a bowl, add 1 cupful flour, 1 heavy teaspoonful baking powder, % teaspoon salt, and 2 yolks of eggs which have been previously separated, with 1% cups milk; mix and add the two egg whites beaten stiff. Put this mixture into well buttered pans and bake in medium oven 648 PANCAKES, MUFFINS, GEMS, Etc. till done. This will usually take anywhere from 15 to 20 minutes. Vienna Puffs. — Two cups sifted flour, 2 cups milk, Y2 ounce of butter, 4 eggs, a pinch of salt, and Y^ teaspoonful sugar. Sift flour, salt, and sugar in a bowl ; stir butter to a cream, add by degrees the yolks, then alternately the milk and flour, and last the whites beaten to a stiff froth. Fill the mixture into buttered cups about half full and bake in a quick oven. Serve at once in a napkin. If cups are not handy take muffin pans. Time for baking, about 15 minutes. This will make about 24 puffs ; they may be served for breakfast with butter or as a dessert with fruit or wine sauce. Plain Muffins. — One quart prepared flour, 1 teaspoonful sugar, 2 cups milk, Y2 ounce of melted butter, 2 eggs. Sift flour, sugar, and salt together, add the milk, eggs, and butter. Mix the whole into a thick batter. Put muffin rings on a hot griddle, and Y4 teaspoonful lard into each one ; flll the rings half full with the batter. When baked on one side turn them over gently with a pancake turner and bake till done. They should be of a delicate brown color. Serve hot for breakfast or tea. Popovers. — Mix 2 ounces flour with Ys cup milk and mix to a smooth thin batter, add the yolks of 2 eggs, Ys even teaspoonful salt, Y2 teaspoonful sugar, 1 tablespoonful melted butter, measured after melted. Beat the whites of 2 eggs to a stiff froth, add the batter slowly to the whites while stirring constantly. Butter 8 gem pans and dust with flour, fill them half full with the preparation, and bake in medium-hot oven from 20 to 30 minutes. Serve in a napkin. German Puffs. — Place Ys pint milk in a saucepan over the fire, with 2 ounces of butter ; as soon as it boils, add 4 ounces flour, stir until formed into a smooth paste; then remove, and when nearly cold, add the yolks of 4 eggs ; mix until smooth ; then add the whites beaten to a stiff froth ; stir until perfectly smooth. Divide this mixture into 8 small tin forms, which should be well PANCAKES, MUFFINS, GEMS. Etc. 649 buttered and dusted with flour ; brush each over with beaten egg ; and bake in a hot oven from 25 to 30 minutes. Remove, turn the puffs out of forms, and serve at once in a napkin. These puffs are nice for breakfast or lunch.