Harper's cook book encyclopædia

Muffins. — Warm a pint of milk, add a table-spoonful of fresh yeast, a pinch of salt, the white of two eggs, frothed, and a little lump of saleratus, the size of a pea, dissolved in warm water. Put these ingredients into a bowl, and add sufficient flour to make a soft dough. Put it in a warm place to rise for two or three hours, being careful to cover the bowl with a cloth. Take out, on the end of a spoon, enough dough for one muffin at a time, drop it on a floured board, and shake it until it is the proper form. Let the muffins rise again, then place carefully on a griddle ; when one side is slightly browned, turn on the other. When done, divide the edge of the muffin all round with the thumb and finger ; toast it gently, first on one side, then on the other; tear it open, and place two or three lumps of butter between, and cut into quarters. Send hot to table. Time, about twenty minutes to bake. Muffins, Betty’s. — Into two cups of flour sift two heaping teaspoonfuls of baking-powder, add a pinch of salt, one table-spoonful of sugar, one cup and a half of milk, two well-beaten eggs. Bake in a moderate oven and serve promptly. Muffins, Bran. — Two teacupfuls of unbolted flour and one of white wheat flour, one pint of rich milk, two eggs, and a little salt. Beat all well together. Muffins, Corn. — Mix thoroughly together a cup of corn meal, a cup of wheat flour, two teaspoonfuls of baking-powder, and one of salt. Add two table-spoonfuls of granulated sugar, and, when you have stirred this in, pour upon the mixture enough milk to make a very stiff batter ; then beat into this three well-whipped eggs. Beat hard for two minutes and pour into greased muffin-tins. The tins should be three-quarters full of the raw batter. Bake quickly in a good oven. They should be done in fifteen minutes. M[illustration: Muffins, Cream] Muffins, Cream. Muffins, Cream. — Mix together well the yolk of one egg, two tablespoonfuls of sugar, one cupful of milk, and one-half cupful of melted butter. Sift in a little flour with two teaspoonfuls of baking-powder, and the white of an egg beaten to a stiff froth. Add enough sifted flour to make a thick batter. Bake in muffin-tins in a hot oven. Muffins, English. — Stir into three cups of warm (not hot) milk a half-teaspoonful of salt, one and a half teaspoonfuls of granulated sugar, and two table-spoonfuls of melted butter. In this warm mixture dissolve half a yeast cake. Last of all, stir in a quart of flour, then add as much more flour as is needed to make a very soft dough. Beat hard for five minutes, and set in a warm place to rise. At the end of six hours turn the dough upon a floured pastryboard, and with a sharp knife cut off pieces about half as large as the ordinary English muffin. With floured hands form the pieces of dough quickly and lightly into round muffins, patting them into the proper shape. Lay these gently upon a heated soapstone griddle, and let them bake slowly until double their original size. When browned on one side, turn and bake upon the other. They will take about twenty-five minutes to bake. Muffins, Graham. — Stir together in a deep bowl four eggs, and turn upon them a quart of lukewarm milk, two table-spoonfuls of melted butter, and a teaspoonful of sugar. PANCAKES AND Auntie’s Griddle Cakes. — One