Corn Muffins

Ingredients

• 1 pint of meal
• 1/2 pint of milk
• 1 tablespoonful of lard
• 2 eggs
• 1 heaping teaspoon baking powder
• 1/4 teaspoon of salt

Method

1. 1

   Beat the eggs separately until very light.

2. 2

   Then add to the yolks the meal, baking powder, and salt sifted together.

3. 3

   Then the lard melted, then the milk, and when just ready to pour into the hot buttered rings, add the whites of eggs beaten to a stiff, dry froth.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 6. The excerpt below is the record exactly as published.

. 1 pint of milk. 2 tablespoonfuls of butter. 2 tablespoonfuls of sugar. 1 teaspoonful of salt. 3 cups of flour for sponge. \ cup of lukewarm water. 1 cake of Fleischmann's Compressed Yeast. Scald the milk and pour it over the butter, sugar, and salt. When cold, add the yeast cake dissolved in the lukewarm water, then add the flour to make the sponge; beat well; let it rise until light. Then add enough flour to knead; knead well — very thoroughly — and set to rise. When light, cut it down, shape into rolls, let rise again, and bake in a quick oven. ° 24 THE BLUE RIBBON COOK BOOK. PARKER HOUSE ROLLS. 2 cups scalded milk. 1 teaspoon salt. 3 tablespoons butter. 1 yeast cake dissolved in J cup 2 tablespoons sugar. lukewarm water. Flour. Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape. ENTIRE WHEAT BREAD. 2 cups scalded milk. 1 teaspoon salt. J cup sugar, or 1 yeast cake dissolved in J cup J cup molasses. lukewarm water. 4$ cups coarse entire wheat flour. Add sweetening and salt to milk; cool, and when luke- warm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one half full; let rise, and bake. Entire wheat bread should not quite double its bulk during last rising. This mixture may be baked in Gem pans. BREAD. 25 BAKING POWDER BISCUIT. 2 cups flour. 1 tablespoon lard. 4 teaspoons baking powder. f cup milk and water in equal 1 teaspoon salt. parts. 1 tablespoon butter. Mix dry ingredients and sift twice. Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat, and roll lightly to one half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. BEATEN BISCUIT. 1 quart of flour. J cup of lard. 1 cup of cold water. J teaspoonful of salt. Add two tablespoonfuls of milk with the water (to make them brown nicely). Rub the lard well into the flour, and add the milky water until you have a stiff dough. Work through a biscuit machine, or beat with an iron until the dough is smooth and light. Bake in a moderate oven. CORN MUFFINS. 1 pint of meal. \ pint of milk. 1 tablespoonful of lard. 2 eggs. 1 heaping teaspoon baking powder. J teaspoon of salt

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