Barley Rice Flour Muffins

Ingredients

• 1 Egg, well beaten
• 1¼ Cups Milk; sour, sweet or butter
• 1½ Cups Barley Flour
• ½ Cup Rice Flour
• 1 Tablespoon Brown Sugar
• ½ Teaspoon Soda
• 2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1 Tablespoon Melted Fat

Method

1. 1

   Mix in the order given.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 20. The excerpt below is the record exactly as published.

BARLEY RICE FLOUR MUFFINS 1 Egg, well beaten 114 Cups Milk; sour, sweet or butter 1% Cups Barley Flour •/i Cup Rice Flour 1 Tablespoon Brown Sugar 1/2 Teaspoon Soda 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat Mix in the order given. CREAM BARLEY MUFFINS Contributed by Phoenix Milling Co., Sacramento, Cal. 1 Cup Barley Flour , 1 Cup White Flour % Cup Thin Cream or Milk 3 Tablespoons Shortening Vz Teaspoon Salt 14 Cup Sugar 4 Teaspoons Baking Powder 1 Egg, beaten lightly Cream the shortening and sujgar, then alternately add cream and flour, sifted with baking powder and salt. Add well beaten ^^^. Bake in hot, well buttered gem pans in hot oven for twenty min- utes. A few chopped dates may be added to the shortening and sugar, for date muffins. BARLEY MUFFINS Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno Flour. 2 Cups Barley Flour 3 Teaspoons Baking Powder 1/4 Teaspoon Salt 1 Teaspoon Sugar 1 Cup Milk 1 Egg 1 Tablespoon Melted Shortening Mix and sift the dry ingredients. Beat 36 t I I I \i There are many Syrups but just one Snow- 1 hugged and you women desiring to serve something a little better upon your table, can't get acquainted with Snowhugg'd Syrup too quickly — Snowhugg'd Syrup is a thick, delicious Maple Blend Syrup — so different from others. Women make a hit everywhere, with Snowhugg'd. !j; z It's delicious on Rolls, Muffins and Bread ![ij I and for hot cakes and waffles, it has no jij \ equal. ^ - - - . 'k f Your Grocer will have it — ask for it. ;(J I I » Packed by I ^i Maple Products Company I . "' I ^j Vermont and California | I I I f BRIDE'S COOK BOOK the eggs, mix with the milk and add to the flonr mixture, then add the melted fat. Beat to a smooth batter, pour into oiled gem pans and bake in a hot oven. GINGER BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1-3 Cup Shortening 1-3 Cup Brown Sugar 1-3 Cup Corn Syrup 1 Egg 2 Tablespoons Molasses '/a Teaspoon Soda 1% Cups Rye Flour V/x Teaspoon Ginger •/2 Teaspoon Cinnamon 'A Teaspoon Salt ^% Teaspoons Baking Powder 1-3 Cup Milk or Water Cream shortening and brown sugar; stir in the corn syrup, then beat in the egg. Mix soda in molasses and add. Mix and sift balance of dry ingredients and add alternately with the liquids. Beat until smooth. Turn into an oiled shal- low pan and bake in a moderate oven. HOMINY OR GRITS BREAD 1 Egg 1 Cup Cold Hominy 1 Tablespoon Butter 1 Pint Fine Raw Hominy 2 Tablespoons Milk, little salt Wash and drain raw hominy. Mix to- gether the egg, cold hominy, butter and salt; add the raw hominy and milk. Bake for half an hour in shallow piepan. HOE CAKE 1 Pint Corn Meal 1 Pint Boiling Water J/a Teaspoon Salt 1 Tablespoon Bacon Drippings Scald meal and salt with water. Pour batter into frying pan that has been heated and greased, and brown, then turn and brown the other side. Some cooks add an egg, but the old mammies omitted the egg. CORN MEAL CRISPS 7 Cups Corn Meal 1 Cup Boiling Water •/2 Teaspoon Salt 21/2 Tablespoons Butter or Bacon Fat Add salt and butter to boiling water; when melted add meal and beat well. Spread evenly ^-inch thick on an oiled inverted dripping pan. Bake slowly in a moderate oven until browned; cut in squares and serve at once. BARLEY FLOUR BISCUIT Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 2 Cups Barley Flour 1'/2 Tablespoons Baking Powder '/2 Teaspoon Salt 2 Tablespoons Fat 2-3 Cup Sweet Milk or Water Sift together the dry ingredients. Work in the fat; add the milk, using enough to make a soft dough. Roll on a slightly floured board; cut with small biscuit cut- ter and bake in a hot oven about fifteen minutes. BARLEY BISCUIT Contributed by Phoenix Milling Co., Sacramento, Cal. 1'^ Cups Liquid 4 Cups Barley Flour 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt Sift dry materials together. Work in fat well. Combine liquid and dry mate- rials, handling lightly. Roll or pat 54- inch thick and cut as biscuits. Bake in a hot oven. CORN FLOUR BISCUIT 1 Cup Liquid 3 Tablespoons Fat 1 Teaspodn Salt 2 2-3 Cups Corn Flour 6 Teaspoons Baking Powder Mix as for barley biscuit. CORN FLOUR AND ROLLED OATS BISCUIT 1 Cup Liquid 1 1-3 Cups Corn Flour 1 Cup Ground Oats 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt Mix as for barley biscuit. Color slightly dark. Flavor good. BARLEY AND RICE BISCUITS 1 Cup Barley Flour 1 Cup Rice Flour

Cook this with the app: pantry check, scaling, and the assistant.