Corn Muffins

Ingredients

• 1 cupfuls flour
• 1 teaspoonful salt
• } cupful corn meal
• 1 egg
• 3 J teaspoonfuls baking powder
• 1 J cupfuls milk
• J to 1 tablespoonful sugar
• 2 tablespoonfuls fat

Method

1. 1

   Mix as plain muffins, and bake in oiled muffin tins for 25 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 89. The excerpt below is the record exactly as published.

CORN MUFFINS 1$ cupfuls flour i teaspoonful salt } cupful corn meal 1 egg 3 J teaspoonfuls baking powder 1 J cupfuls milk J to 1 tablespoonful sugar 2 tablespoonfuls fat COMPOSITION OF CEREALS 217 Mix as plain muffins, and bake in oiled muffin tins 25 to 30 minutes. Bye meal may be substituted for corn meal in this recipe. RICE MUFFINS 1J cupfuls flour 1 egg 3J teaspoonfuls baking powder } cupful milk 2 tablespoonf uls sugar £ cupful cooked rice I teaspoonful salt 2 tablespoonfuls fat Beat the egg ; add the milk and the cooked rice. Add the dry ingredients (through a sifter) to the egg mixture; melt the fat ; add it to the flour mixture. Mix quickly and thoroughly, and bake in buttered muffin tins, as for plain muffins. QUESTIONS Explain why corn meal is not used alone for corn meal muffins. (See Wheat Flour, and Com Meal, p. 215.) Compare the quantity of milk used in Rice Muffins with that used in Plain Muffins. Account for the difference. From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling ? By what method can rice be cooked to retain the most nourishment ? Explain why the per cent of nutrients in a food does not always in- dicate the quantity of nourishment that the nutrients yield to the body. (See Percent of Nutrients ; Nutritive Values, p. 213.) REVIEW XVI. — MEAL COOKING Mtm Cream of Potato Soup Lettuce Salad with French Dressing Muffins See Review I (p. 41) regarding suggestions for the pieparation of the lesson. 218 THE COOKING OP FOODS LESSON LXXII Method of Preparing Eggs for Quick Breads ; Peach Cup The Preparation of Eggs for Delicate Quick Breads. — In all the quick bread mixtures given thus far, the whites and yolks of eggs were beaten together. It was shown in Ex- periments 39 and 41 (p. 93) that more air could be inclosed in an egg mixture when the white and yolk were beaten separately. It is well, therefore, to beat each part of an egg separately when a delicate bread is desired. The reason that meringues, unless cooked, fall after a time, is because some of the inclosed air has escaped. From this it is apparent why eggs used in quick breads should not be beaten until ready for use. It is possible, also, by much stirring and careless mixing, to lose some of the air inclosed in a beaten egg white. When the egg is to be separated, the method of cutting and folding, as used in Foamy Omelet (see p. 94), should be used for mixing the egg whites with the other ingredients of a quick bread. PEACH CUP 8 ripe, or canned, or dried 1£ cupfuls flour peaches or apricots 3 teaspoonfuls baking powder 2 eggs £ teaspoonf ul salt $ cupful milk 1 tablespoonful butter Pare the peaches, mash two of them, and add the well- beaten egg yolks. Add the milk ; then the dry ingredients (through a sifter). Melt the butter, add it to the flour mixture. Beat well; then cut and fold in the well-beaten whites. Put a layer of the mixture in the bottom of a cus- tard cup, add half a peach or apricot, and cover with batter. Sprinkle granulated sugar over the top, and bake in a mod- PREPARING EGGS FOR QUICK BREADS 219 erate oven 20 minutes. Turn from the cups and serve hot with Hard Sauce or with plain or whipped cream. WHIPPED CREAM SAUCE 1 cupful whipped cream J cupful powdered sugar 1 egg white \ teaspoonful vanilla Chill the cream ; add the unbeaten egg ; then beat with an egg beater. (For method of whipping cream, see p. 100.) Add the sugar and vanilla. QUESTIONS What is the purpose of separating the eggs in Peach Cup ? Why should the mixture be mixed thoroughly before adding the egg white ? Why should the whites of eggs be cut and folded into the mixture ? Note the quantities of flour and milk in Peach Cup. What material furnishes additional moisture to the mixture, so that it may be termed a drop batter ? Account for the quantity of baking powder in this recipe. If dried fruit is used for this dessert, how should it be prepared before being added to the other ingredients ? Why is it necessary to surround the cream with ice water while whipping it ? (See Cream, p. 100.) How many 4 ' cups ' • does this recipe make ? LESSON LXXIII Method op Preparing Eggs for Quick Breads ; Cream Puffs The Preparation of Eggs for Hollow Breads. — Note the method of adding eggs to the Popover mixture. (See p. 194.) Note the method of preparing eggs in the recipes in Lessons LXIV to LXXII (inclusive). If a hollow bread is desired, the entire egg is added, unbeaten, to the other ingredients, and then all are beaten 220 THE COOKING OF FOODS vigorously as in Popovers. If a light, even-grained bread is to be made, the eggs are first beaten (separated or whole) ; then added to the other ingredients. CREAM PUFFS 1 cupful hot water 1 J cupfuls flour i cupful butter 5 eggs Heat the water and butter until the water boils. Add all of the flour, and mix thoroughly. Cook 5 minutes ; when cool, add the eggs, unbeaten, one at a time. Beat until thoroughly mixed. Drop by tablespoonfuls on buttered baking sheets, and bake in a hot oven from 25 to 30 minutes. When cool slit one side open and fill with Cream Filling, Lemon Filling, or Whipped Cream. Cream Puffs may also be filled with creamed chicken or veal, or a salad mixture. CREAM FILLING J cupful flour \ tablespoonf ul butter J cupful sugar 2 eggs 2 cupfuls scalded milk \ teaspoonf ul salt

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