FoodNet

A laboratory manual of foods and cookery

1916

Page 86 · 14 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Same as for cookies. The dough should be as soft as can be handled. Roll to | inch in thickness, cut in rings and fry in hot fat until golden brown. Turn often in the fat. Drain, cool, and sugar by shaking in a paper bag which contains a small amount of powdered sugar. Comforts Ingredients : 1 c. milk✪ Swedish Timbale Cases i c. sugar 2 eggs 2 1 c. flour i c. raisins 3 tsp. baking powder i tsp. salt Method : Same as doughnuts. The mixture is a batter. Drop from spoon into hot fat ; fry a light brown. Drain and sugar. 202 LABORATORY MANUAL OF FOODS AND COOKERY Muffins General Rules : Sift flour before measuring. Sift again with baking powder, salt, and sugar. Beat eggs slightly, add the milk and pour this mixture gradually into the dry ingredients. Add the melted butter. Bake in greased muffin tin in a moderate oven 20-25 minutes. One-egg Muffins Ingredients : 2 c. flour 2 tbsp. sugar 4 tsp. baking powder i c. milk ^ tsp. salt 2 tbsp. melted butter i egg✪ One-egg Muffins Wheat Muffins Ingredients : 2 c. flour i c. milk 2 tsp. baking powder 2 tbsp. melted butter | tsp. salt 2 eggs✪ Wheat Muffins Entire Wheat or Graham Muffins Ingredients : i c. graham flour i tbsp. sugar i c. flour i egg 3 tsp. baking powder i c. milk i tsp. salt 2 tbsp. melted butter✪ Entire Wheat or Graham Muffins Corn Meal Muffins Ingredients : i c. flour | tsp. salt 1 c. corn meal i egg 2 tbsp. sugar i c. milk 4 tsp. baking powder 2 tbsp. melted butter✪ Corn Meal Muffins BATTERS AND DOUGHS 203 Berkshire Muffins Ingredients : \ c. corn meal | Let stand 2 tbsp. sugar 1 c. scalded milk / 5 minutes \ tsp. salt \ c. cooked rice i egg \ c. flour 3 tsp. baking powder 2 tbsp. melted butter Bran Muffins Ingredients : 2 c. bran i tsp. soda 3 tbsp. molasses i c. flour ^ c. butter i^ c. sour milk Method : Rub butter into the dry ingredients. Add the liquids. Bake in a. hot oven. Bran Muffins with Corn Ingredients : i c. corn meal i egg i c. white flour i^ c. milk 1 c. bran 2 tbsp. molasses 2 tbsp. melted butter i tsp. salt i£ tsp. soda 1 ... > or 2 k tsp. baking powder 3 tsp. cream tartar J Rice Muffins Ingredients : 3 c. flour i^ c. milk 1 c. cooked rice i egg 2 tbsp. baking powder 3 tbsp. melted butter 3 tbsp. sugar f tsp. salt Combine the rice and milk. Hominy Sticks Ingredients : i c. corn meal \ c. hot cooked hominy or rice f c. flour \ c. melted butter 3 tsp. baking powder i c. milk \ tsp. salt i egg Method : Bake in Bread Stick pans. 204 LABORATORY MANUAL OF FOODS AND COOKERY Blueberry Muffins Ingredients : | c. butter 2 c. flour \ c. sugar i tsp. baking powder i egg i c. blueberries | c. milk Method : Fold in the blueberries last. Southern Pone Ingredients : 1 c. corn meal 2 eggs✪ Berkshire Muffins 2 c. milk 3 tbsp. butter 1 tsp. salt i tsp. baking powder Method : Scald milk and add gradually the meal, salt, and butter. Cool slightly and add eggs, well beaten, and the baking powder. Turn into a buttered, earthen dish and bake in a moderate oven 35 min- utes. Cut in pie-shaped pieces for serving. Southern Spoon Corn Bread Ingredients : 2 c. white corn meal yolks 2 eggs i\ c. boiling water whites 2 eggs i\ tbsp. melted butter \\ c. buttermilk i \ tsp. salt i tsp. baking soda✪ Southern Spoon Corn Bread Method :