Rub thoroughly together one pound of flour, one
tablespoonful of sugar, one teaspoonful of salt, one-
quarter of a pound of butter and two teaspoonf uls of
baking powder. Add a half cupful of dried currants
or seedless raisins. Beat one egg, add a half cupful
of milk✪ English Scones and stir into the mixture, adding more milk
as necessary to make a soft dough. Turn out on a well
floured board, knead for a moment, then roll out a
half -inch thick. Cut into rounds the size of a dinner
plate, lay on flat greased pans and with a sharp knife
dipped in flour cut crosswise into quarters, being
careful not to go quite through to the pan. Brush
with milk in which a little sugar has been dissolved,
and bake in a quick oven. Pull the four sections
apart, break each piece partially open, lay in a piece
of butter, press together and serve at once.
HOT BREADS. 337
ENGLISH MUFFINS.
Table Talk.
English muffins are greatly enjoyed and a double
quantity may be made at one time, part being saved
to figure at a subsequent meal as crumpets. Scald a
pint of milk and dissolve in it one tablespoonful of
butter, one teaspoonful of sugar, and two-thirds of
a teaspoonful of salt. When cooled add one-half
of a cake of yeast dissolved in four tablespoonfuls
of warm water, then sift in sufficient flour to make a
thin drop batter✪ English Muffins. Beat hard and set aside until very
light. Have ready a hot greased griddle and greased
muffin rings. Stand the rings on the griddle and half
fill them with the batter, dipping it out carefully to
preserve its lightness. Draw a little to one side that
the muffins may rise and brown slowly. When well
colored turn, slip off the rings, and let brown on the
other side. When as many as needed are baked thin
the remainder of the batter with cool milk until it
will just pour in a heavy stream, then cover and set
away in a rather cool place. Bring into the kitchen a
couple or hours before it is to be used, that it may be
quite light ; if any acidity is detected stir in a quarter
of a teaspoonful of Boda dissolved in a little warm
water.
CRUMPETS.
Table Talk.
Crumpet rings are larger than those for muf-
fins. Heat the griddle as before. Lay on it the greas-
ed rings, half fill them and cook very slowly. They
should be quite coarse in texture and but one side is
browned. To serve a second time toast and butter
before sending to the table.
338 KIRMESS COOK BOOK.
PULLED BBEAD.
Table Talk.
Pulled bread is excellent for lunch or Sunday sup-
per or as an addition to the invalid's tray. Take a
loaf just out of the oven✪ Pulled Bread. With a very sharp knife
remove the crust, then with two forks pull the inte-
rior in long strips. Lay on a shallow pan and place in
a moderate oven until golden brown all through.
THIN COKN BREAD. ✪ Thin Corn Bread
Page 144 · 5 recipe records on this page
Presented as published in 1907. 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
Rub thoroughly together one pound of flour, one tablespoonful of sugar, one teaspoonful of salt, one-quarter of a pound of butter and two teaspoonfuls of baking powder. Add a half cupful of dried currants or seedless raisins. Beat one egg, add a half cupful of milk and stir into the mixture, adding more milk as necessary to make a soft dough. Turn out on a well floured board, knead for a moment, then roll out a half-inch thick. Cut into rounds the size of a dinner plate, lay on flat greased pans and with a sharp knife dipped in flour cut crosswise into quarters, being careful not to go quite through to the pan. Brush with milk in which a little sugar has been dissolved, and bake in a quick oven. Pull the four sections apart, break each piece partially open, lay in a piece of butter, press together and serve at once.
ENGLISH MUFFINS.
Table Talk. English muffins are greatly enjoyed and a double quantity may be made at one time, part being saved to figure at a subsequent meal as crumpets. Scald a pint of milk and dissolve in it one tablespoonful of butter, one teaspoonful of sugar, and two-thirds of a teaspoonful of salt. When cooled add one-half of a cake of yeast dissolved in four tablespoonfuls of warm water, then sift in sufficient flour to make a thin drop batter. Beat hard and set aside until very light. Have ready a hot greased griddle and greased muffin rings. Stand the rings on the griddle and half fill them with the batter, dipping it out carefully to preserve its lightness. Draw a little to one side that the muffins may rise and brown slowly. When well colored turn, slip off the rings, and let brown on the other side. When as many as needed are baked thin the remainder of the batter with cool milk until it will just pour in a heavy stream, then cover and set away in a rather cool place. Bring into the kitchen a couple of hours before it is to be used, that it may be quite light ; if any acidity is detected stir in a quarter of a teaspoonful of Boda dissolved in a little warm water.
CRUMPETS.
Table Talk. Crumpet rings are larger than those for muffins. Heat the griddle as before. Lay on it the greased rings, half fill them and cook very slowly. They should be quite coarse in texture and but one side is browned. To serve a second time toast and butter before sending to the table.
PULLED BREAD.
Table Talk. Pulled bread is excellent for lunch or Sunday supper or as an addition to the invalid's tray. Take a loaf just out of the oven. With a very sharp knife remove the crust, then with two forks pull the interior in long strips. Lay on a shallow pan and place in a moderate oven until golden brown all through.
THIN CORN BREAD.
Records on this page
English SconesEnglish MuffinsCrumpetsPulled BreadThin Corn Bread