Berkshire Muffins

Ingredients

• ½ cup cornmeal
• ¼ cup flour
• ½ cup cooked rice
• 2 tablespoons sugar
• ¼ teaspoon salt
• ½ cup scalded milk
• 1 egg
• 1 tablespoon melted butter
• 3 tablespoons baking powder

Method

1. 1

   Mix dry ingredients, add scalded milk, egg, and melted butter.

2. 2

   Let stand for 5 minutes, then add rice and dry materials.

3. 3

   Add beaten yolk and stiffly beaten egg white.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 63. The excerpt below is the record exactly as published.

BERKSHIRE MUFFINS.— Mix dry ^ cup cornmeal, J4 cup flour, Yi cup cooked rice, 2 tablespoons sugar, J^ teaspoon salt; add y'z cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- spoons leaking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, ibeaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. BRAN MUFFINS.— 'Sift together 2 cups flour, 1 tea&poon salt, 2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- netka, 111. CORNMEAL MUFFINS.— Mix together 1 cup flour Y^ cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, y^ teaspoon salt, 1 ^^^y 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. — Mrs. Almond Case, Palatine, 111. CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, (beaten with ^ cup milk, and Yz cup flour, sifted with a tea- spoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. — Mrs. C. F. Adams, Franklin, 111. CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder. Beat well. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder

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