Cream Muffins

Ingredients

• 1 1/2 cups Melrose flour
• 2 eggs
• One-third teaspoon salt
• 1/2 cup melted butter
• 1 1/2 teaspoons Royal baking powder
• Two-thirds cup thin cream
• 1 teaspoon sugar

Method

1. 1

   Sift together the flour, salt, baking powder and sugar, add yolks of eggs, butter, and cream.

2. 2

   Beat well, then fold in stiffly beaten whites of eggs.

3. 3

   Put in greased muffin pans and bake about 20 minutes in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 24. The excerpt below is the record exactly as published.

CREAM MUFFINS IV2 cups Melrose flour 2 eggs One-third teaspoon salt cup melted butter IV2 teaspoons Royal baking powder Two-thirds cup thin cream 1 teaspoon sugar. Sift together the flour, sait, baking powder and sugar, add yolks of eggs, butter, and cream. Beat well, then fold in stiffly beaten whites of eggs. Put in greased muffin pans and bake about 20 minutes in moderate oven. — Grace Allen. 65 r *■ *► f f r * * * f THE VALUE M of a good recipe — that value insures never-varying satisfaction $ in the preparation of good things to eat and their wholesome, & >^ healthful enjoyment — always is enhanced by the use of superior w \ ingredients. \ 1 I >4 The purity and uniformity of strength of spices and extracts—- \ v Y % sweetness and flavor of syrups and molasses — dependable \ A qualities of baking powders — fineness of texture of flours, etc., m must be given careful consideration if desired results are to be g <f obtained. \ RICHELIEU I FERN DELL & BAT A VI A FOOD PRODUCTS | I ^ are packed solely on a quality basis. They are the result of |fc more than fifty years' constant endeavor to produce, by careful selection and scientific methods, a complete line of foods which O are distinctly superior. x g Every article packed under these brands will be found uniformly dependable and their continued use will bring pleasure to the \ most discriminating consumers. & * SPRAGUE, WARNER & COMPANY 1 I Chicago. I & a The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS WAFFLES Wz cups Melrose flour iy2 cups milk 2 teaspoons Royal baking powder 2 eggs V2 teaspoon salt y2 cup melted butter. Sift dry ingredients. Add milk and egg yolks beaten together. Beat until smooth and add butter slowly. Lastly, add stiffly beaten whites. —Mrs. H. G. Clark. BREAD OMELETS IV2 cups bread crumbs y2 teaspoon salt Y2 cup boiling water 4 eggs 1 cup sweet milk 1 tablespoon butter Black pepper. Fry like batter cakes, only roll instead of turn. Use a very little lard in frying pan. — Miss Nancy L. Little. QUICK SALLY LUNN 1 scant cup sugar Salt as for biscuits V2 cup butter or Crisco Flour enough to make consistence 3 eggs of cake batter — Melrose 1 cup milk 2 teaspoons Royal baking powder Mix cream, sugar a!hd shortening. Beat in eggs one at the time. Then alternate with milk and flour and last add baking powder — Royal. Bake in spout pan. Serve hot with good butter. — Mrs. Elliot Boswell. DELICIOUS RISEN SALLY LUNN 1 qt. flour — Melrose V2 cup sugar 2 eggs beaten light Salt as for biscuits V2 cup butter and lard mixed 1 yeast cake. If too stiff, use a little milk. Beat in a bowl and set aside to rise. When risen, beat up and put in your muffin tins and let rise again and bake. —Mrs. Elliot Boswell. CHEESE STRAWS 3 oz. grated cheese 2 oz. Melrose flour 2 oz. butter Yolk of one egg. Mix into stiff paste. Add salt and cayenne pepper to taste. Bake in moderate oven. — Mrs. T. C. Coxe. 67 ^se< m&- <♦> ' -mm. mm x«x :<ox :^x mm mm mm mm sax : <*x >»> : FRIGIDINE The Cool Method Plain Shampoo 50c — 6 Facial Treatments $5.00 MRS. R. K. PENNINGTON 3 1 1 A forgan St. Phone 31 J. ■m m m m. m ma m> m m xi m m. m mmmmm THE BANK OF ANSON Our institution is here for the convenience of the public at large. Our motto is Safety, Service and Satisfaction. When in need of service that any bank gives, come to our Bank. Your patronage certainly will be appreciated. THE BANK OF ANSON ANSONVILLE, X. C. 3 mm -mm. mm mm; mm mm x^x mm -mm. mm mm mm :xax :m< ,m< mm •:♦> mmmmm m m %mmm <*> w^^^g. SOCIETY BRAND CLOTHES DOBBS HATS, ENRO SHIRTS, Preferred by many men. You'll always find a lot of new x and interesting things in men's wear at BRASINGTON'S, Inc., 'The Men's Store." mcmm.mmmmm^mmmmmmmmmmmmmmmmmmm^ <♦>• m The Lasl Word in Refrigeration — GENERAL ELECTRIC REFRIGERATORS FRITTERS 2 cupfuls Melrose flour S tablespoonfuls sugar 3 teaspoonfuls Royal baking povvd- V2 teaspoonful salt er 2 eggs — separated 4 tablespoonfuls corn starch V2 cup milk 2 tablespoonfuls butter Mix flour, baking powder, salt and sugar and sift three times. Add beaten yolk and milk alternately to flour mixture; then add butter and beat until smooth. Finally, fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking fat. Fry golden brown, and lay on absorbent paper. Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables omit the sugar. — Mrs. Henry Little. COLD BISCUIT CAKES 1 egg beaten light 1 teaspoon sugar 2 cups milk 2 cups Melrose flour 1 tablespoon melted lard y2 cup grated bread crumbs 1 teaspoon soda xk teaspoon salt 1 teaspoon Royal baking powder. Mix all ingredients, adding bread crumbs last. If too thick, thin with sweet milk. — Miss Anna Boggan. BATTER BREAD 1 cup yellow or white corn meal 2 eggs 2 cu :s hot sweet milk 2 tablespoons butter or substitute 2 teaspoons Royal baking powder

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