One pint of milk and two eggs. Beat yolks first then add milk. Add
salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should
be for cake, putting a dessert-spoonful of baking-powder✪ Breakfast Muffins on top of the
flour. Stir all together then add the whites well beaten. Fill a ring or
gem-pan full of butter, melt, and beat the entire mixture once more.
Then pour into rings and bake ten minutes.
Mrs. George W. Gregory.
MUFFINS OF BUTTERMILK.
(Good. )
Use a pint of rich buttermilk and mix in sufficient flour to make the
batter very stiff. Add an ^gg, beaten in, a little salt, and add last one-hali
of a teaspoonful of soda, dissolved in a very little hot water. Bake in
patty-pans or rings. They require a quick oven.
Mrs. Julia Robinson.
QRAHAn QEns.
Into two cupfuls of buttermilk beat one teaspoonful of soda and a
little salt. Add two cupfuls graham flour, also one cup of wheat flour,
and one-half of a cupful of sugar. Bake in gem-pans. They are nice for
breakfast. Mrs. Nellie Merritt.
GRAHAM GEMS— No. 2.
In a mixing bowl put two and one-half cupfuls of cold water. Sift in
three cups of graham-meal, stirring briskly while you add the meal. Beat
for five minutes, and drop them from the spoon into a hot pan and into a
hot oven. This recipe I learned from a lady physician who has no faith
in soda, yeast or molasses, as factors in producing good bread.
Mrs. Carrie Otis.
144 BREAD, BISCUIT, MUFFINS, WAFFLES, MTC
WHEAT GEnS.
Two and one-half cupfuls of sifted flour, one and one fourth cupfuls of
milk, three eggs, sugar to sweeten, one tablespoonful of n elted butter and
two teaspoonfuls of baking-powder. Bake in gem-pans.
Mrs. Alice Alexander.
ENTIRE WHEAT OEMS.
Two cups of whole wheat flour, a pinch of salt, a piece of butter the
size of an egg✪ Muffins of Buttermilk, one cupful of milk and one teaspc-onful of baking-powder.
Beat for one minute and bake in gem-pans for one-half hour. Mother.
SCOTCH SHORTBREAD.
Rub together into a stiff, short paste two pounds of flour, one pound
of butter and six ounces of loaf sugar✪ Scotch Shortbread; make it into square cakes, about
one-half of an inch thick, pinch them all along the edge at the top; over
the whole surface of the cakes sprinkle some white comfits; put the cakes
on tins so as to touch each other on their edges, ^^nd bake in a slow oven.
Maggie Bennett.
ILLINOIS POP-OVERS.
Beat two e^^gs together until thoroughly mixed; add one cupful of
milk. Put one cupful of flour, sifted twice, into another bowl; add to it
gradually the eggs and milk and a little salt; beat until smooth. Put at
once into greased hot gem-pans and bake in a moderately quick oven for
forty-five minutes. If properly baked, they should swell six times their
original bulk, and may be used for breakfast or luncheon, or served with
a liquid pudding sauce as a dessert. Iron gem-pans insure better results
than those made of lighter metals.
Sabylla I. Martin, Pawnee City, Neb.
BUNS.
Nice buns are made as follows: Mix two cup uls of white sugar, two
cupfuls of milk, one cupful of yeast and flour enough to make a thin dough
— let it rise; after rising add one cupful of lard or butter, one grated nut-
m✪ Bunseg, and more flour. Rise again. When ready for baking cut and shape
it into buns. Beat up an egg and spread over the top; rise in the pans a
short time before baking. Lucy Sillowa.
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 145
Page 109 · 9 recipe records on this page
Presented as published in 1917. 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
One pint of milk and two eggs. Beat yolks first then add milk. Add salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should be for cake, putting a dessert-spoonful of baking-powder on top of the flour. Stir all together then add the whites well beaten. Fill a ring or gem-pan full of butter, melt, and beat the entire mixture once more. Then pour into rings and bake ten minutes.
Mrs. George W. Gregory.
MUFFINS OF BUTTERMILK.
(Good. )
Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an egg, beaten in, a little salt, and add last one-hali of a teaspoonful of soda, dissolved in a very little hot water. Bake in patty-pans or rings. They require a quick oven.
Mrs. Julia Robinson. GRAHAM GEMS.
Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in gem-pans. They are nice for breakfast. Mrs. Nellie Merritt.
GRAHAM GEMS— No. 2.
In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread.
Mrs. Carrie Otis.
WHEAT GEnS.
Two and one-half cupfuls of sifted flour, one and one-fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of melted butter and two teaspoonfuls of baking-powder. Bake in gem-pans.
Mrs. Alice Alexander.
ENTIRE WHEAT GEMS.
Two cups of whole wheat flour, a pinch of salt, a piece of butter the size of an egg, one cupful of milk and one teaspoonful of baking-powder. Beat for one minute and bake in gem-pans for one-half hour. Mother.
SCOTCH SHORTBREAD.
Rub together into a stiff, short paste two pounds of flour, one pound of butter and six ounces of loaf sugar; make it into square cakes, about one-half of an inch thick, pinch them all along the edge at the top; over the whole surface of the cakes sprinkle some white comfits; put the cakes on tins so as to touch each other on their edges, ^^nd bake in a slow oven.
Maggie Bennett.
ILLINOIS POP-OVERS.
Beat two eggs together until thoroughly mixed; add one cupful of milk. Put one cupful of flour, sifted twice, into another bowl; add to it gradually the eggs and milk and a little salt; beat until smooth. Put at once into greased hot gem-pans and bake in a moderately quick oven for forty-five minutes. If properly baked, they should swell six times their original bulk, and may be used for breakfast or luncheon, or served with a liquid pudding sauce as a dessert. Iron gem-pans insure better results than those made of lighter metals.
Sabylla I. Martin, Pawnee City, Neb.
BUNS.
Nice buns are made as follows: Mix two cup uls of white sugar, two cupfuls of milk, one cupful of yeast and flour enough to make a thin dough — let it rise; after rising add one cupful of lard or butter, one grated nutmeg, and more flour. Rise again. When ready for baking cut and shape it into buns. Beat up an egg and spread over the top; rise in the pans a short time before baking. Lucy Silloway.
Records on this page
Entire Wheat GemsWheat GemsIllinois Pop-OversGraham GemsBreakfast MuffinsMuffins of ButtermilkGraham Gems No. 2Scotch ShortbreadBuns