The new Annie Dennis cook book

To be successful with muffins or batter breads, one must mix with care, beat well, have pans well greased and a hot oven. Muffin pans made of iron are the best. Ten minutes before filling they should be placed on top of the range, or stove, one teaspoonful of melted lard placed in each ring, and allowed to come to the boiling point, when a blue smoke arises; then fill the rings half full of batter. Let rise on top of the range ; then place in the oven and bake until brown. Flour Muffins, No. 1 One pint of buttermilk, one pint of flour, one egg. two tablespoonfuls of melted lard, a level teaspoonful of soda. Beat the egg two minutes; add half of the milk, then the flour, then the rest of the milk ; last, the melted lard and one teaspoonful of salt. Bake as directed at the head of the chapter. FIoui- Muffins, No. 2 Half a pint of unsifted flour, two eggs, half teaspoonful soda, one of baking powder, a pinch of salt, half pint of thick buttermilk, or clabber, and a large tablespoonful of melted lard. Break the eggs in the milk, and sift in the flour, soda, yeast powder, and salt. Beat thoroughly, then bake in hot, slightly greased, small muffin pans. An iron muffin pan is superior to those of tin or granite ware. Bran Muffins % cupful sugar 2 teaspoonfuls baking 1 tablespoonful butter powder 1 tablespoonful lard 2 cupfuls bran 2 eggs (beaten together) A pinch of salt 2 cupfuls flour Milk and water to make a soft paste to drop off of spoon. Add broken walnuts and raisins. Delicious Muffins Cream until very light one large tablespoonful of butter. Beat separately six fresh eggs. Stir the butter and yolks together; add one quart of flour and one quart of milk in small quantities, beating constantly. Stir in a heaping teaspoonful of salt and the white beaten to a stiff froth. Bake in well greased pans, in a very hot oven. Must be served at once. Graham Muffins, No. 1 Break into a bowl one egg; add to this one pint of sweet milk, one teaspoonful of salt and one of sugar; then sift in one teacupful of white flour and one of graham, with one heaping teaspoonful of baking powder. Mix slowly, then beat until smooth; then beat in one tablespoonful of melted butter or lard ; heat and grease the irons ; fill each ring half full of the batter ; let rise on top of the range, and bake in a quick oven. Serve at once. Graham Muffins, No. 2 One teacupful of sour milk, or cream, quarter teacupful of sugar, two of graham flour, teaspoonful (level) of soda, one tablespoonful of butter, and one egg. Nut and Fruit Muffins 1/^ cupful flour 1-3 cupful walnuts 3 level teaspoonfuls baking 6 dates powder 1 egg % teaspoonful salt % cupful milk ^ cupful brown sugar 2 tablespoonfuls lard 1 cupful graham flour (melted) Mix and sift flour, baking powder, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg beaten well, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes. Nut Graham Muffins 2 teaspoonfuls baking 2 tablespoonfuls butter powder 1 cupful brown sugar 1 cupful g-rahanj flour 1 cupful nut meats