Eye Muffins

Ingredients

• One cup white flour
• two cups rye flour
• two eggs
• two teaspoonfuls baking-powder
• one tablespoonful butter
• one tablespoonful sugar
• saltspoonful salt
• milk enough for stiff batter

Method

1. 1

   Beat well, and bake in muffin-tins.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 21. The excerpt below is the record exactly as published.

Eye Muffins. — One cup white flour, two cups rye flour, two eggs, two teaspoonfuls baking-powder, one tablespoonf ul butter, one tablespoonful sugar, saltspoonful salt, milk 78 FAMILY BREAKFASTS FOR WINTER enough for stiff batter. Beat well, and bake in muffin-tins. a. Mandarins. Boiled Hominy. Pork Tenderloins. Apple Sauce. Crumpets. Coffee. Cocoa. Crumpets. — Two cups milk, three cups flour, three tablespoonfuls butter, saltspoon- f ul salt, half yeast-cake dissolved in warm water. Warm the milk ; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin-rings on a hot grid- dle, or in muffin-pans in the oven. In either case fill the pans or rings only half full, as the crumpets Avill rise in baking. • 3. Oatmeal. Veal Croquettes. Stewed Potatoes. Sour-milk Muffins. Stewed Prunes. Tea. Coffee. Veal Croquettes, — One cup cold veal, minced 79 WHAT TO EAT — HOW TO SEEVE IT fine; tiny bit of onion, scalded and chopped; half teaspoonful parsley; one cup milk, or half milk, half soup stock ; one tablespoon- ful flour ; one tablespoonf ul butter ; pepper and salt to taste ; one egg. Cook the butter and flour together until they bubble; pour the milk or milk and stock' on them, and stir until they thicken. Eemove from the fire, and pour upon the beaten egg ; then stir in the meat, seasoned with the onion, parsley, pep- per, and salt. Set this aside until cold enough to handle, then form into croquettes between the floured hands. KoU in egg, and then in fine cracker crumbs, and drop into boiling lard. They are better prepared an hour be- fore frying. In making veal croquettes, oyster liquor may be used in place of the stock, and a few oysters chopped with the veal will improve the flavor. /Sour-milk Mujffms, — One egg, two cups sour milk, half teaspoonful salt,' half tea- spoonful soda dissolved in hot water; flour to make a stiff batter. Beat hard, and bake quickly. 80 FAMILY BBEAKFASTS FOS WINTEB 4. Bananas. Wheat Flakes. Apples and Bacon. Loaf Corn Bread Saratoga Potatoes. Tea. Coffee. Apples and Bacon, — Fry thin slices of ba- con crisp in its own fat. Take up the bacon and keep hot while you fry in the fat left in the pan apples sliced across and cored, but not peeled. Arrange the apples in the centre of the dish, the bacon around the sides. Jjoaf Com Bread, — Two eggs, two cups milk, two cups corn meal, one cup flour, one tablespoonf ul lard, one tablespoonf ul sugar, two teaspoonfuls baking-powder, saltspoon- f ul salt. Beat the eggs light, add the melted lard, the milk, the flour, and meal, sifted with the baking-powder and salt, and beat very hard. Bake in a round tin, one with a tube in the middle, if you have it. 6 81 WHAT TO EAT — HOW TO 8EBYE IT 6. Grapes. Cerealine. Broiled Salt Mackerel d la MaUre d^H6td. Stewed Potatoes. Risen Muffins. Tea. Cocoa. Broiled Salt Mdckerel a la Maitre d^Hbtel. — Soak the mackerel overnight. In the morn- ing wipe it dry, broil, lay on a hot dish, and anoint plentifully with maitre WMtel butter, made by directions given in the preceding chapter. Itisen Muffins, — Two cups milk, two eggs, one tablespoonful lard, one tablespooriful sugar, saltspoonful salt, half yeast cake dis- solved in a little warm water, flour enough for batter. Set a sponge of aU the ingredi- ents except the eggs to rise overnight. In the morning beat these light, add them to the batter, and bake the muffins in tins in a quick oven. 82 FAMILY BBEAKFASTS FOR WINTEB « 6. Wheat Germ-Meal Porridge. Broiled Ham. Canned Pea Pancakes. Buttered Toast. Baked- Apples. Cocoa. Coffee. Canned Pea Pa/ncaJces. — One can of green pease, one egg^ one cup milk, two teaspoon- f uls melted butter, half cupful flour, half tea- spoonful baking-powder, salt to taste. Open the can several hours before it is to be used, and drain oflf the liquor. Einse the pease in cold water. Mash them with the back of a spoon, and mix with them the butter and salt. Make a batter of the egg, the milk, and the flour, with the baking-powder. Add the pease, beat well, and bake on a griddle. 7. Tangerines. Rice Porridge. Moulded Eggs. Ham Toast. Baked Potatoes. Tea. Coffee. Moulded Eggs, — On the bottom of well- buttered patty -pans with straight sides 83 WHAT TO EAT — HOW TO SERVE IT sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled witH boil- ing water, and bake until set. Turn out on a flat dish, and pour ^ white sauce over them. ITam Toast — To every cupful of chopped cold boiled ham put a half - teaspoonful of made mustard, as njuch butter., and a little Worcestershire sauce. Trim the crust from slices of bread, toast and butter them, and spread them with the chopped ham. 8. Bananas. Oatmeal. Broiled Smoked Salmon. Breakfast Biscuit. Savory Potatoes. Cocoa. Coffee. Breakfast Biscuit — Two cups milk, half cake yeast dissolved in warm water, two tea- spoonfuls white sugar, two tablespoonfuls lard, one tablespoonfnl butter

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