The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Scald the milk, add butter, salt and sugar, when cool enough add the yeast and flour enough for sponge, beat light for six minutes. Let rise over night. Then beat eggs well, and add sufficient flour for a soft dough. Roll out about one-half inch thick, cut into biscuits, let rise and bake in quick oven. If made with care, these are very fine. You can add four mashed potatoes rubbed through a colander, if preferred. The Queen Cook Book 19 MUFFINS AND GEMS. Graham Muffins. I }i cups graham flour 3 tablespoons brown sugar I full cup milk, take out 3 tablespoons melted butter two tablespoons 2 teaspoons baking-powder I heaping teaspoon salt i egg Beat the egg, stir all well together, bake in gem pans one-half hour, a steady bake, do not bum them. This quantity makes eight gems. Fill each pan only one-half full. Very fine for breakfast or tea. Corn Meal Muffins. I cup corn meal 2 tablespoons melted butter % cup white flour 2 tablespoons white sugar I cup sweet milk 2 teaspoons baking powder I heaping teaspoon salt 2 eggs This quantity makes eight muffins. Corn meal always requires slower bake than flour. Fill the gem pans only half full ; or bake in one loaf. Corn Bread. I cup corn meal i cup flour % cup sugar 2 eggs yi cup milk I teaspoon salt J^ cup cream 2 teaspoons baking-powder Bake in two loaves. Flour Muffins. 8 tablespoons, heaping, of >^ cup milk flour The whites of two eggs I teaspoon butter i heaping teaspoon baking- I teaspoon salt powder Measure the spoonsful all heaping, beat light and 2id The Queen Cook Book bake in twenty minutes, either in cups or gem pans, heating very hot and butter them before filling. If liked add a spoon of white sugar and brush the top with sweetened egg — ^the whites. Oat Meal Gems. I cup sweet milk i J^ cups flour 1 cup oat meal fine i egg 4 tablespoons melted butter 2 teaspoons salt 2 teaspoons, rounded, of 3 tablespoons sugar baking-powder. Fill gem pans half full, bake thirty-five minutes in moderate oven. Make thin enough to pour. This fills eight pans. One can easily double any of these recipes for a large family. Raised Muffins. 1 pint milk 2 tablespoons butter 3 cups flour y2 cup yeast 2 eggs I teaspoon salt Scald the milk, add the butter, when cool enough add the salt and flour, beat well and let sponge over night. Then add the eggs beaten separately, beat well, put in buttered gem pans, let stand fifteen or twenty minutes, till light, bake in moderate oven. Crumpets. I pint milk 4 tablespoons butter 3 cups flour J4 cup yeast I teaspoon salt Scald the milk; when cool enough stir all together, beat vigorously ten minutes, stand in a warm place till light, about five hours. Butter the muffin rings and place on hot greased griddle. Fill each ring The Qtieen Cook Book 21 ■ half full of the batter; bake brown, then turn with cake turner till brown on the other side;, till well cooked in center. When ready to use them, split open, toast and butter them nicely, and serve quickly while hot. Bread Biscuits. Take one pound of bread dough, more or less, as needed. When it is being molded for the pans, work into it two tablespoons of butter, at first chopping it in with a knife. Sprinkle flour on the board and knead for eight minutes, then form into small biscuits, place in your pan, keep warm till light, perhaps two hours, and bake. Wheat and Indian Bread. 2 quarts Indian meal 2 teaspoons salt 1 quart wheat flour i cup good hop yeast Scald the meal with boiling water till as thin as