Foods and household management

In an old family cookbook, one recipe, sixty years old, calls popovers ** Mahogany Cakes.'* They may be eaten as a muffin, or served with a pudding sauce as a dessert. 2. Plain muffins. Ingredients for 12, Flour 1 pint Baking powder 3 teaspoonfuls Salt \ teaspoonful Eggs 2 or 1 Milk li cup Butter, or butter substitute 1 tablespoonful Sugar, if desired 1 tablespoonful For baking, greased muffin pan. Bake about half an hour. 'Method of mixing is No. 1. This recipe may be varied in many ways. (o) Use J cup cooked cereal in place of an equal quantity of flour. Will you change the amount of wetting? N (5) One cup fine white com meal, or i cup yellow meal in place of equal quantities of flour. Com meal absorbs more water than white flour. What change in the wetting? The oven should be the temi)erature for bread, and the baking at least f of an hour. (c) One cup Graham or rye meal in place of an equal quantity of flour. 3. Baking powder biscuit. Ingredients, Flour 1 pint Baking powder 3 teaspoonfuls Salt i teaspoonful Butter, or butter substitute 1 or 2 tablespoonfuls Milk 1 scant cup Far shaping, molding board, rpUing pin, and biscuit cutter. For baking, an iron sheet or pan sprinkled with flour. Oven about 425** F., a ten-second test, or golden brown pai)er. Bake twenty minutes to half an hour. Method of mixing is No. 2. To shape. Dust the board with flour, turn out the dough, dredge with flour, pat into a firm mass, and then x>at or lightly roll out to i inch thickness. Cut out with a cutter dipped in flour. (A small glass or the top of a round tin can may be used. ) Variations. — Add 1 egg. This makes a delicious biscuit. Sprinkle the top with granulated sugar, and spice. Dried currants washed, and dredged with flour, may be laid on the top. Increase the butter to two or three tablesi>oonfuls, and decrease the wetting and the mixture becomes shortcake. This is the mixture to use for the true strawberry shortcake. Many other fruits may be used, both uncooked and cooked. 4. Sour milk griddlecakes. Ingredients. Flour 2} cups Salt ) teaspoonful Melted butter 2 tablespoonfuls Sour milk 2 cups Soda 1} teaspoonfuls Egg Method. — Mix dry ingredients. Add sour milk, egg well beaten, and melted butter in order given. Beat thorou^bljr. Drop by spoonfuls on a greased griddle and let cook until the edges are cooked and the cake full of bubbles. Turn with a cake turner or spatula knife and cook on the other side. Serve with butter and sirup or scraped maple sugar. Sweet milk griddlecakes. Ingredients, Flour Baking powder Salt Sugar Milk Egg Melted butter 3 cups 4 teaspoonfuls 1 teaspoonful icup 2 cups 2 tablespoonfuls Method, — Mix dry ingredients. Beat egg and mix with it the milk. Pour liquid ingredients into the dry ingredients and stir altogether until smooth. Add the melted butter and cook the cakes the same as with sour milk griddlecakes. 6. Cookies. — Cookies may be plain, or rich in butter ; crisp and thin, or soft and thick. They may be sweetened with sugar, or molasses, and spiced in various ways. It would be an interesting exercise to tabulate all the possible forms of cookies. Ingredients. Butter 1 cup Sugar 1} cups Eggs ^ Milk 3 tablespoonfuls Flour