FoodNetArchive

Mary Jane's cook book

1916

Page 12 · 12 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.
Cream butter and squash together. Stir in sugar and yeast dissolved in the water. Add soda also dissolved in a few drops of warm water and enough flour to make a soft dough. Mix thoroughly and let rise over night. In morning mold into muffins in buttered muffin tins. Let rise again and bake in moderate oven. SWEET MUFFINS. Sugar, 1 cup. Milk, 1 pint. Egg, 1. Flour, 3 cups. Melted butter, 1 tablespoon. Baking powder, 2 teaspoons. Salt, 1 teaspoon✪ Sweet Muffins. Mix and sift the dry ingredients, add beaten egg, milk and butter. Beat hard and bake in quick oven. EGG MUFFINS. Flour, 1 quart. Butter, 1 tablespoon. Sugar, 1 tablespoon. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Eggs, 3. Milk, li/4 pints✪ Egg Muffins. Sift together dry ingredients, rub in butter, add beaten eggs and milk. Bake in hot oven 15 minutes. CREAM MUFFINS. Flour, iy2 cups. Eggs, 2. Baking powder, iy2 teaspoons. Melted butter, 14 cup. Salt, 1-3 teaspoon. Cream, 2-3 cup✪ Cream Muffins. Sift flour, baking powder and salt. Add the yolks of the eggs, beaten light, the melted butter and the cream. Beat well, then fold in the stiffly beaten egg whites. Bake 20 minutes. BREAD AND MUFFINS. 29 RICE AND MEAL MUFFINS. Milk, iy± cups. Baking powder, 3 teaspoons. White cornmeal, 1 cup. Sugar, 2 tablespoons. Boiled rice, 1 cup. Salt, 1 teaspoon. Flour, 1 cup. Eggs, 2. Melted butter, 2 tablespoons✪ Rice and Meal Muffins. Scald milk and pour on cornmeal, cover and let stand 10 min- utes. Add rice and flour sifted with sugar, salt and baking powder, lastly well beaten eggs and butter. Beat hard and bake in hot oven. OATMEAL MUFFINS. Oatmeal, 1 cup. Baking powder, 2 teaspoons. Flour, 11/2 pints. Lard, 1 tablespoon. Salt, 1 teaspoon. Eggs, 2. Milk, 1 pint✪ Oatmeal Muffins. Sift together dry ingredients, rub in lard, add beaten eggs and milk. Beat well and bake in hot oven 15 minutes. BUTTERMILK BRAN MUFFINS. Bran, 2 cups. Salt, 1 teaspoon. Flour, 1 cup. Soda, 1 teaspoon. Buttermilk, % pint. Molasses, y4 cup. Chopped dates, y2 CUP✪ Buttermilk Bran Muffins- Mix ingredients, dissolving soda in a tablespoon of hot water before adding. Add dates last, dredged with flour. Bake 45 min- utes in greased muffin tins. PINEAPPLE MUFFINS. Eggs, 2. Baking powder, 3 teaspoons. Melted butter, 1-3 cup. Sugar, 1 heaping tablespoon. Flour, 1 quart. Salt, 1 teaspoon. Pineapple, 1 cup✪ Pineapple Muffins. Beat eggs, stir in milk and butter slowly. Add flour sifted before measuring, and again with baking powder, sugar and salt. Mix well and add grated fresh pineapple. Bake about 1/2 hour in hot greased muffin tins. If canned pineapple is used, omit sugar. Don't Worry. 30 BREAD AND MUFFINS. BLUEBERRY MUFFINS. Butter, 1-3 cup. Milk, % cup. Sugar, 14 cup. Flour, 2 cups. Egg, 1. Baking powder, 3 teaspoons. Blueberries, 1 cup✪ Blueberry Muffins. Cream butter and sugar, add beaten egg yolks and milk alter- nately with sifted flour and baking powder. Fold in the stiffly beaten egg white and berries and bake in well greased muffin tins. CRANBERRY MUFFINS. Flour, 2 cups. Eggs, 2. Baking powder, 3 teaspoons. Milk, li/2 cups. Sugar, i/o cup. Melted butter, 2 tablespoons. Cranberries, 1 cup✪ Cranberry Muffins. Beat eggs, add milk and sugar, stir till sugar is dissolved. Add butter and flour sifted twice with baking powder, stir to a smooth batter. Stir in cranberries cut in halves. Bake 20 minutes in greased muffin tins. BAKED BEAN MUFFINS. Cooked baked beans, 1 cup. Salt, a pinch. Egg, 1. Flour, 1 cup. ✪ Baked Bean Muffins