Muffins.— Mix with a pint of warm milk two well beaten
eggs, half a teaspoonful of melted butter, and half a gill of
baker's yeast, with a teaspoonful of salt and a bit of saleratus
the size of a large pea (dissolved in hot water) ; stir in enough
sifted wheat flour to make a thick batter✪ Muffins, set it in a warm place
to rise, for three hours in warm weather, or longer in winter; it
may be mixed at night for breakfast next morning; put a grid-
dle over the fire; when it is hot, rub it over with some fat,
grease the inside of the rings, set them on and half fill them
with the batter, or they may be done without rings; when one
side is done, turn the other; bake a light color; as they are
done break each one open, put a bit of butter in each, and set
them in front of the fire until served; muffins should never be
cut open. Cold muffins may be toasted and served hot.
Tea Rusk. — To a pint of warm milk put half a gill of
baker's yeast, a teaspoonful of salt, and half a small teaspoon-
ful of saleratus, dissolved in a little hot water; put to it enough
wheat flour to make a soft dough; mix well and smooth; cover
it, and set it in a warm place for two hours, to rise; when light,
add half a teacupful of sugar, and a cupful of melted butter;
work them well into the dough, flour your hands well, and
make it in small cakes (the size of a large egg, or a trifle
larger), lay them close together in a buttered pan; dip your
hand in a little sweetened milk, and pass it lightly over the
tops of the rusks, set them in a quick oven for half an hour;
serve hot.
Common Buns. — Rub four ounces of butter into two pounds
of flour, with four ounces of fine sugar and a teaspoonful of
carraway seeds, and the same of salt; add half a gill of yeast,
and as much warm milk as will make a soft dough✪ Common Buns; set it in a
warm place to rise (it will be light after about three hours);
strew a paste-slab and rolling pin with flour, and roll out the
dough to half an inch thickness, and cut them in large, round
cakes; lay them on baking tins, wet the tops over with milk,
strew sugar over each, and put them on tins in a quick oven
for fifteen minutes.
Milk Biscuits. — ^Warm two ounces of sweet butter in a
gill of swe^t milk, and with it wet a pound of flour✪ Milk Biscuits intq a very
19^ HOUSEHOLD.
stiff paste; beat it with a rolling-pin, and work it very smooth;
roll it a quarter of an inch thick; cut it in small, round cakes;
stick each with a fork, and bake ten minutes in a quick oven.
To Fry Doughnuts and Crullers. — Have a small iron
or porcelain kettle; put into it a pound of lard✪ To Fry Doughnuts and Crullers, set it over a
gentle fire; when it is boiling hot, drop a bit of dough in to try
it; if the fat is not hot enough, the cakes will absorb it, and
thereby be rendered unfit for eating; if too hot, it will make
them a dark brown outside before the inside is cooked; boil-
ing hot is about the heat the fat should be; if it is at a right
heat, the doughnuts will in about ten minutes be of a delicate
brown outside, and nicely cooked inside; five or six minutes
will cook a cruller; try the fat, by dropping a bit of the dough
in; if it is right, the fat will boil up when it is put in; keep the
kettle in motion all the time the cakes are in, that they may
boil evenly; when the cakes are a fine color take them out with
a skimmer on to an inverted sieve. ✪ Doughnuts
Page 131 · 6 recipe records on this page
Presented as published in 1883. 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
Muffins.— Mix with a pint of warm milk two well beaten eggs, half a teaspoonful of melted butter, and half a gill of baker's yeast, with a teaspoonful of salt and a bit of saleratus the size of a large pea (dissolved in hot water) ; stir in enough sifted wheat flour to make a thick batter, set it in a warm place to rise, for three hours in warm weather, or longer in winter; it may be mixed at night for breakfast next morning; put a griddle over the fire; when it is hot, rub it over with some fat, grease the inside of the rings, set them on and half fill them with the batter, or they may be done without rings; when one side is done, turn the other; bake a light color; as they are done break each one open, put a bit of butter in each, and set them in front of the fire until served; muffins should never be cut open. Cold muffins may be toasted and served hot.
Tea Rusk. — To a pint of warm milk put half a gill of baker's yeast, a teaspoonful of salt, and half a small teaspoonful of saleratus, dissolved in a little hot water; put to it enough wheat flour to make a soft dough; mix well and smooth; cover it, and set it in a warm place for two hours, to rise; when light, add half a teacupful of sugar, and a cupful of melted butter; work them well into the dough, flour your hands well, and make it in small cakes (the size of a large egg, or a trifle larger), lay them close together in a buttered pan; dip your hand in a little sweetened milk, and pass it lightly over the tops of the rusks, set them in a quick oven for half an hour; serve hot.
Common Buns. — Rub four ounces of butter into two pounds of flour, with four ounces of fine sugar and a teaspoonful of carraway seeds, and the same of salt; add half a gill of yeast, and as much warm milk as will make a soft dough; set it in a warm place to rise (it will be light after about three hours); strew a paste-slab and rolling pin with flour, and roll out the dough to half an inch thickness, and cut them in large, round cakes; lay them on baking tins, wet the tops over with milk, strew sugar over each, and put them on tins in a quick oven for fifteen minutes.
Milk Biscuits. — Warm two ounces of sweet butter in a gill of sweet milk, and with it wet a pound of flour into a very
stiff paste; beat it with a rolling-pin, and work it very smooth; roll it a quarter of an inch thick; cut it in small, round cakes; stick each with a fork, and bake ten minutes in a quick oven.
To Fry Doughnuts and Crullers. — Have a small iron or porcelain kettle; put into it a pound of lard, set it over a gentle fire; when it is boiling hot, drop a bit of dough in to try it; if the fat is not hot enough, the cakes will absorb it, and thereby be rendered unfit for eating; if too hot, it will make them a dark brown outside before the inside is cooked; boiling hot is about the heat the fat should be; if it is at a right heat, the doughnuts will in about ten minutes be of a delicate brown outside, and nicely cooked inside; five or six minutes will cook a cruller; try the fat, by dropping a bit of the dough in; if it is right, the fat will boil up when it is put in; keep the kettle in motion all the time the cakes are in, that they may boil evenly; when the cakes are a fine color take them out with a skimmer on to an inverted sieve.
Records on this page
MuffinsTea RuskCommon BunsMilk BiscuitsTo Fry Doughnuts and CrullersDoughnuts