Boston Tea Cakes

Ingredients

• two eggs
• fill the cup with sweet milk
• one cupful of sugar
• 10 even teaspoonfuls of melted butter
• IJ^ cupful of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Beat eggs, add milk, sugar, butter, flour, and baking powder.

2. 2

   Bake in layers or loaf, serve warm with tea.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.

two teaspoonful^ of baking powder, a half -tea spoonful of salt and one rounded teaspoonful of sugar. Beat three eggs without separating; add to them lyi cupful of milk and stir the milk and eggs into the flour. Have ready a cupful of carefully-cleaned blueberries and .stir them lightly into the mixture. Bake in hot buttered gem pans in a quick oven for 15 minutes. Cream of Wheat Muffins. — Add to two cupfuls of cooked cream of wheat, a cupful of milk and work it smooth, then two eggs well beaten and a tablespoonful of sugar; to a pint of flour add two small tea- spoonfuls of baking powder, and a half teaspoonful of salt, rub into the flour a tablespoonful lard or butter; add to these ingredients the wheat that has been mixed with the milk and eggs. Butter muffin pans, fill them two- thirds full, and bake in a hot oven 30 minutes. Crumb Muffins. — Scraps of stale bread, toasted in the oven until crisp, find many uses. We run them through the food chopper until fine enough for use. If these crumbs are sifted, the fine particles will be found very nice for muffins and griddle cakes. For muffins, use one egg, one tablespoonful of butter, one teaspoonful of sugar and half that of baking powder, two cupfuls of the crumbs and one of flour; mix with water or sweet milk and bake slowly in gem pans. For griddle cakes use two cupfuls of crumbs to one of self-raising buckwheat flour. English Muffins. — Dissolve half of a compressed yeast cake in six tablespoon tu Is of lukewarm water. Have a pint of milk scalding hot and stir into it a heaping teaspoonful of lard Boil until the lard is dis- solved, then take from the fire and, when the milk is blood warm, stir it 88 THE RURAL COOK BOOK. Sradually into a pint of flour that has been sifted with two saltspoontali of salt. When the milk is all worked in, add the dissolved yeast cake, and blend thoroughly- Turn the batter into a bread raiser and set to rise in a moderately warm room for six or eight hours, or until light When light, turn the mass out upon a Hoiired pastry board and break off bits of the dough, having them ol uniform size, and each about as large as an ordinary tea biscuit. Handle very lightly, and roll each muffin in flour. Have a soapstone griddle thoroughly heated and lay ■ these muffins upon it. Bake them without touching until they swell to twice their original size. When brown on the under side lift carefully and turn. When the other side is baked to a delicate brown, the muf- fins are done. When ready to use, tear them open, toast and butler generously. Parker House Rolls. — Scald one pint of milk with a piece of butter the size of an egg added. Put the milk into a bread pan with one table- spoon of sugar and one teaspoon of salt. When the milk has cooled a trifle, sift in sufficient flour to make a stiff batter. Now add one cake of yeast and beat well, then add flour to make a soft loaf and knead thoroughly. Let it stand over night. In the morning, little kneading is required. Roll out this and cut with a biscuit-cutter. Brush over with melted butter, lap one-half over the other, put in a pan not too close together, , and when very light, bake in a quick oven. Quick Cinnamon Rolls. — Sift together two cups of flour, two teaspoon- fuls of baking powder and ;i half teaspoonful of salt. Into this rub one tablespoonful of butter. Mix with milk to make a soft dough. Roll out to half an inch in thickness, spread with warmed butter and sprinkle with two tablespoon fuls of brown sugar, one teaspoonful of cinnamon and scatter over one-half cup of seeded raisins. Roll up as for jelly cake and cut into inch slices; place so as they will touch in a pan and bake in a quick oven. Scotch Scones. — Take two pounds of fine oatmeal, a tablespoonful of salt, a tablespoonful of lard and enough water to make a stiff dough. Rub the lard into the oatmeal and add the salt and water. In rolling the palm of the hand sbould be used instead of a rolling-pin. Press the dough into a round cake about a quarter of an inch thick, cut into seg- ments and cook on a griddle over a slow fire until a light brown. Oat- meal scones properly prepared will keep for weeks. Boston Tea Cakes.— Beat two eggs in a teacup, fill the cup with sweet milk, turn into a bowl with one cupful of sugar, 10 even teaspoonfuls of melted butter, IJ^ cupful of flour

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