2 cupfuls flour (chopped)
1 teaspoonful soda 1 eg'g
.1 teaspoonful salt 2 cupfuls sour milk
Mix flour with graham flour, baking powder, soda
and salt, sift twice into a basin, add butter and rub it
in finely with tips of fingers, then add sugar, nuts, eggs
well beaten, and milk. Mix well and divide into greased
and floured muffin tins and bake in a moderate oven
for 15 to 20 minutes. Sufficient for twenty-four
muffins.
Graham Muffins, Made with Yeast
One teacupful of graham flour, two teacupfuls of
warm water, half teacupful of liquid yeast, half tea-
cupful of molasses, a level teaspoonful of soda, and the
same of salt. Mix the water and molasses, and stir
into the flour (sift, if desired), add the yeast, then
the salt and beat five minutes ; then set to rise for six
hours. Then stir in the sifted soda ; beat one minute,
put in hot, well-greased muffin rings and cook quickly
in hot oven.
Rice Muffins
Take five tablespoonfuls of corn meal, five table-
spoonfuls of boiled rice, six tablespoonfuls of flour and
two eggs, well beaten ; make into a batter, with a tea-
spoonful of soda, mixed with sour milk enough to
make a good batter.
Corn MeaJ Muffins, No. 1
One egg, well-beaten ; to this add one teacupful of
buttermilk ; then one pint of corn meal, one teaspoonful
of salt and another teacupful of buttermilk, with one
even teaspoonful of soda, sifted and stirred in well.
Place pans (iron preferred) on top of range or stove;
place in each division a teaspoonful of melted lard and
let come to a boiling point; when a blue smoke rises,
fill each division half full; let rise while on top of
range; then place in the oven and bake quickly.
THE NEW ANNIE DENNIS COOK BOOK 93
Corn Meal Muffins, No. 2
One tablespoonful of butter, two teacupf uls of corn
meal, four eggs, two heaping teaspoonfuls of baking
powd✪ Bran Muffinser, one level spoonful of salt and three teacupfuls
of sweet milk. Beat the eggs thoroughly, add the milk,
then sift in the meal, sugar and baking powder. Beat
thoroughly, and cook in hot, slightly greased muffin
pans.
Gems
One cup of meal, one cup of flour, one cup of sour
milk and one-half cup of sugar, one tablespoonful of
butter or lard, one teaspoonful of salt, two-thirds of a
teaspoonful of soda and two eggs✪ Gems. Beat the eggs, add
the sugar, then the butter and salt ; next, the milk, with
the soda dissolved in it; stir in flour and meal; beat
hard. Bake in quick oven, as directed at the head of
this chapter.
- BATTERCAKES
In making battercakes put the lard to be used in
the cakes; then grease the griddle one time for the
first baking. In baking the cakes, to prevent sticking,
rub the griddle when hot with a dry cloth and a tea-
spoonful of salt. Never have greasy battercakes.
They are neither appetizing or healthful.
Corn Meal Battercakes, No. 1
One egg, four tablespoonfuls of corn meal, one pint
of sweet milk and a level teaspoonful of salt. Beat
the egg one m.inute ; stir in a little meal, then the milk
and salt, and the rest of the meal. Bake on a hot, well
greased griddle. The batter must be rather thin to
make the old-fashioned cakes.
94 THE NEW ANNIE DENNIS COOK BOOK
Com MeaJ Battercakes, No. 2
Page 49 · 7 recipe records on this page
Presented as published in 1905. 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
2 cupfuls flour (chopped) 1 teaspoonful soda 1 egg
.1 teaspoonful salt 2 cupfuls sour milk
Mix flour with graham flour, baking powder, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for 15 to 20 minutes. Sufficient for twenty-four muffins.
Graham Muffins, Made with Yeast
One teacupful of graham flour, two teacupfuls of warm water, half teacupful of liquid yeast, half teacupful of molasses, a level teaspoonful of soda, and the same of salt. Mix the water and molasses, and stir into the flour (sift, if desired), add the yeast, then the salt and beat five minutes ; then set to rise for six hours. Then stir in the sifted soda ; beat one minute, put in hot, well-greased muffin rings and cook quickly in hot oven.
Rice Muffins
Take five tablespoonfuls of corn meal, five tablespoonfuls of boiled rice, six tablespoonfuls of flour and two eggs, well beaten ; make into a batter, with a teaspoonful of soda, mixed with sour milk enough to make a good batter.
Corn MeaJ Muffins, No. 1
One egg, well-beaten ; to this add one teacupful of buttermilk ; then one pint of corn meal, one teaspoonful of salt and another teacupful of buttermilk, with one even teaspoonful of soda, sifted and stirred in well. Place pans (iron preferred) on top of range or stove; place in each division a teaspoonful of melted lard and let come to a boiling point; when a blue smoke rises, fill each division half full; let rise while on top of range; then place in the oven and bake quickly.
Corn Meal Muffins, No. 2
One tablespoonful of butter, two teacupfuls of corn meal, four eggs, two heaping teaspoonfuls of baking powder, one level spoonful of salt and three teacupfuls of sweet milk. Beat the eggs thoroughly, add the milk, then sift in the meal, sugar and baking powder. Beat thoroughly, and cook in hot, slightly greased muffin pans.
Gems
One cup of meal, one cup of flour, one cup of sour milk and one-half cup of sugar, one tablespoonful of butter or lard, one teaspoonful of salt, two-thirds of a teaspoonful of soda and two eggs. Beat the eggs, add the sugar, then the butter and salt ; next, the milk, with the soda dissolved in it; stir in flour and meal; beat hard. Bake in quick oven, as directed at the head of this chapter.
- BATTERCAKES
In making battercakes do not put the lard to be used in the cakes; then grease the griddle one time for the first baking. In baking the cakes, to prevent sticking, rub the griddle when hot with a dry cloth and a teaspoonful of salt. Never have greasy battercakes. They are neither appetizing or healthful.
Corn Meal Battercakes, No. 1
One egg, four tablespoonfuls of corn meal, one pint of sweet milk and a level teaspoonful of salt. Beat the egg one minute; stir in a little meal, then the milk and salt, and the rest of the meal. Bake on a hot, well greased griddle. The batter must be rather thin to make the old-fashioned cakes.
Com MeaJ Battercakes, No. 2
Records on this page
Bran MuffinsNut Graham MuffinsGraham Muffins, Made with YeastRice MuffinsCorn Meal Muffins, No. 1Corn Meal Muffins, No. 2Gems