Mix through two cups of cornmeal one teaspoon of salt.
Put the meal in a bowl, a piece of butter the size of an egg in
the centre, and pour over it one cup of boiling milk. Stir
well. Then add one teacup of cold milk, three beaten eggs,
one teaspoon of salt, and one cup of flour. To this stir in
two teaspoons of baking powder✪ Corn Gems. Beat well, mix thoroughly.
Pour into hot greased gem pans, and bake in a quick oven
half an hour.
CORNMEAL MUFFINS
Mix into two tin pint cups of cornmeal one heaping tea-
spoon of salt, one heaping teaspoon of sugar, and two eggs not
MUFFINS
2'67
beaten. Measure one tin pint cup and a half of buttermilk,
add enough of this to the meal to make a batter, stirring hard
in order to beat the eggs. Next add one heaping teaspoon
of melted butter, and then stir in the remainder of the butter-
milk, and lastly, one even teaspoon of soda dissolved in cold
water. Have the muffin pans very hot, grease well, fill and
bake slowly a light brown in a moderate oven.
GRAHAM GEMS
Mix through three teacups of graham flour one teaspoon
of salt, the beaten yolks of three eggs, one tablespoon of
melted butter, and one pint of milk. Next put in the whites
of the eggs beaten to a stiff froth and two teaspoons of baking
powder✪ Graham Gems. Mix carefully. Bake in well-greased gem pans
thirty minutes in a quick oven.
GRAHAM MUFFINS
Sift two teaspoons of baking powder and half a teaspoon of
salt into one cup of flour. Add a cup and a half of graham
flour. Stir in a cup of fresh milk and then a beaten egg✪ Graham Muffins, and
beat well till the mixture is smooth. Have your muffin tins
warm, drop in the batter till they are little more than half
full, and then bake in a well-heated oven till done — twenty
or twenty-five minutes.
GLUTEN WAFERS
Put in a bowl a cup of tepid milk, sprinkle in gluten flour
till you have a dough✪ Gluten Wafers. Knead well, take on your floured board
238 THE HOME COOK BOOK
and roll very thin. Cut out with a biscuit cutter and bake
brown upon floured baking-pans in a moderate oven.
OATMEAL CAKES
Mix into cold oatmeal a small quantity of milk and
enough white flour to soften✪ Oatmeal Cakes, so that it can be made in small,
flat cakes. Put in a greased pan, and bake in the oven to a
light brown.
OAT MUFFINS
Pour over two-thirds of a cup of rolled oats, one cup of
scalded milk. Let stand five minutes, then add three table-
spoons of sugar, half a teaspoon of salt and two tablespoons
of melted butter. Sift in one and a half cups of flour with
four teaspoons of baking powder, beat well, stir in a well-
beaten egg✪ Oat Muffins and bake in greased hot muffin tins.
OATMEAL WAFERS
Take what oatmeal you wish to use, add a little salt and
stir in boiling hot water✪ Oatmeal Wafers till you have a thick batter or dough.
Flour your board, put on the dough, knead it dry, roll as
thin as possible, and cut in round cakes, first dipping your
biscuit cutter into flour. Then on a hot griddle cook the
wafers till they are brown and crisp. When they are browned
on one side turn and brown on the other.
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Page 131 · 10 recipe records on this page
Presented as published in 1905. 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
Mix through two cups of cornmeal one teaspoon of salt. Put the meal in a bowl, a piece of butter the size of an egg in the centre, and pour over it one cup of boiling milk. Stir well. Then add one teacup of cold milk, three beaten eggs, one teaspoon of salt, and one cup of flour. To this stir in two teaspoons of baking powder. Beat well, mix thoroughly. Pour into hot greased gem pans, and bake in a quick oven half an hour.
CORNMEAL MUFFINS
Mix into two pint cups of cornmeal one heaping teaspoon of salt, one heaping teaspoon of sugar, and two eggs not
MUFFINS
2'67
beaten. Measure one pint cup and a half of buttermilk, add enough of this to the meal to make a batter, stirring hard in order to beat the eggs. Next add one heaping teaspoon of melted butter, and then stir in the remainder of the buttermilk, and lastly, one even teaspoon of soda dissolved in cold water. Have the muffin pans very hot, grease well, fill and bake slowly a light brown in a moderate oven.
GRAHAM GEMS Mix through three teacups of graham flour one teaspoon of salt, the beaten yolks of three eggs, one tablespoon of melted butter, and one pint of milk. Next put in the whites
of the eggs beaten to a stiff froth and two teaspoons of baking powder. Mix carefully. Bake in well-greased gem pans thirty minutes in a quick oven.
GRAHAM MUFFINS Sift two teaspoons of baking powder and half a teaspoon of salt into one cup of flour. Add a cup and a half of graham flour. Stir in a cup of fresh milk and then a beaten egg, and beat well till the mixture is smooth. Have your muffin tins warm, drop in the batter till they are little more than half full, and then bake in a well-heated oven till done — twenty or twenty-five minutes.
GLUTEN WAFERS
Put in a bowl a cup of tepid milk, sprinkle in gluten flour till you have a dough. Knead well, take on your floured board
and roll very thin. Cut out with a biscuit cutter and bake brown upon floured baking-pans in a moderate oven.
OATMEAL CAKES Mix into cold oatmeal a small quantity of milk and enough white flour to soften, so that it can be made in small, flat cakes. Put in a greased pan, and bake in the oven to a light brown.
OAT MUFFINS Pour over two-thirds of a cup of rolled oats, one cup of scalded milk. Let stand five minutes, then add three tablespoons of sugar, half a teaspoon of salt and two tablespoons of melted butter. Sift in one and a half cups of flour with four teaspoons of baking powder, beat well, stir in a wellbeaten egg and bake in greased hot muffin tins.
OATMEAL WAFERS
Take what oatmeal you wish to use, add a little salt and stir in boiling hot water till you have a thick batter or dough. Flour your board, put on the dough, knead it dry, roll as thin as possible, and cut in round cakes, first dipping your biscuit cutter into flour. Then on a hot griddle cook the wafers till they are brown and crisp. When they are browned on one side turn and brown on the other.
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Records on this page
Cornmeal MuffinsOat MuffinsCorn GemsGraham GemsGraham MuffinsGluten WafersOatmeal CakesOat MuffinsOatmeal WafersSupper Popover