Graham Muffins

Ingredients

• Two cups graham flour
• two cups white flour
• two teaspoonfuls baking powder
• one teaspoonful of salt
• two tablespoonfuls of sugar
• one quart sweet milk

Method

1. 1

   Mix thoroughly together when dry.

2. 2

   Then mix with sweet milk, making a thick batter.

3. 3

   Bake immediately in muffin rings.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 34. The excerpt below is the record exactly as published.

two teaspoonfuls baking powder ; mix together smoothly, pour into a greased tin, and bake forty minutes. DYSPEPTIC BREAD. One pint barley meal, one-half pint graham flour, one teaspoonful salt, two teaspoonfuls baking powder, one pint milk. Sift together barley meal, graham flour, salt and powder. Mixinto a firm batter with the milk, pour into a greased tin, and bake in a moderate oven forty minutes; cover with greased paper the first twenty minutes. Breakfast and ‘Tea Cakes. NICE BISCUIT. One pint of buttermilk and a teaspoonful soda, one teaspoonful melted butter, flour to make soft dough just stiff enough’to handle. Mix, roll, and cut out rapidly, with as little handling as possible, and bake in a quick oven. WAFFLES. Four eggs, one quart of milk, two-thirds cup butter, a pinch of salt, three teaspoons of baking powder, flour to make a batter; bake in waftle irons, and eat hot. RYE MUFFINS. Two cups of rye, one cup of flour, one of sugar, one egg, one teaspoon of soda, and a little salt; mix quite stiff - with sour milk. BREAKFAST ROLLS. One quart of flour, one pint of milk, one tablespoonful butter, a little salt, and one tablespoonful of yeast. POP OVERS. One cup sweet milk, one egg, a piece of butter melted, flour enough to make a stiff batter, and a little salt. 116 BREAKFAST AND TEA CAKES, 117 Have the oven hot, and the gem-pans, and the teacakes will be light and tender. BIRDIE’S WHEAT MUFFINS. One teaspoonful melted butter, one egg, one and a half cups of flour, three teaspoonfuls baking powder, one-half cup sweet milk. Bake quickly in muffin pans. ROLAND’S FAVORITE MUFFINS. One pint sweet milk, two eggs, piece of butter the size of an egg, a little salt, two tablespoons yeast ; add flour till thick as pound cake. MUSH CAKES. Take oné quart cold mush, mix in it one-half pint of wheat flour, and a little butter; make it in little cakes with your hands, Flour them, and bake on a griddle. FRENCH TWIST. One quart of lukewarm milk, a cup of yeast, a teaspoon salt, and flour enough to make a stiff batter. When very light, add a beaten egg and a teaspoon of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light roll out, cut in strips and braid it. Bake thirty minutes on greased tins. WAFFLES. Beat three eggs; mix well one quart of sifted flour with three teaspoons of dry baking powder ; rub one-half 118 DORA'S COOK BOOK. cup butter into the flour, then add the eggs; use milk enough to make a batter, which will pour into the waffle irons, filling them two-thirds full. BUNS. Half a cupful each of yeast, sugar and butter, one and a half cupfuls of milk, half a nutmeg, and a little salt. Mix together at night, and in the morning add half a cup- ful of sugar, and some currants. EXCELLENT BUNS. One pint of potato bread sponge, one-half pint sweet milk, three-fourths of a cup of sugar, three-fourths of a cup of butter, four eggs. Beat in flour that will make a stiff batter that will drop free from a spoon, let rise, then work on the board as you do bread dough, let rise again, then be careful to only have enough flour now to keep it from sticking to the board, roll out and cut about as thick as biscuits. Place in the greased pan about an inch apart, let rise, then take a little milk and sugar mixed to- gether, and with a feather brush over the tops with the mixture, and return to the oven to dry. Turn out on a doubled cloth on the table and when cool place on the side in a slanting position in the pans. SOUR MILK BISCUIT. Rub half a spoonful of butter into one quart of flour, and wet it with one quart of sour milk, into which you BREAKFAST AND TEA CAKES. 119 have previously stirred one teaspoonful of saleratus, which has been dissolved in a little hot water. Make the dough stiff enough to roll out well on the board about an inch thick, and cut with the biscuit cutter. Bake in a quick oven. STRAWBERRY SHORTCAKE. Make a short pie crust, roll two thicknesses and sprinkle flour between them. Bake together in a quick oven. Have the berries sprinkled with sugar. As soon as the cake is done, split open and spread the berries over it, and replace the cover. SCONES. Put a pound and a half of flour into a bowl, and mix thoroughly with it a pinch of salt, a large teaspoonful of cream of tartar, one teaspoonful of soda. Stir in a pint of sour milk to make a light paste, knead the dough a little, roll the paste till half an inch thick, and cut it into three cornered pieces. Bake on a floured tin in a quick oven. SWEET STRAWBERRY SHORTCAKE. Three eggs, one cup sugar, two cups flour, one table- spoon of butter, a heaping teaspoon baking powder. Beat the butter and sugar together, and add the eggs, well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries mix a . 6. cup of sugar. Spread the fruit between the layers. 120 DORA’S COOK BOOK. Cover the top layer of strawberries with a meringue made with the white of an egg and a tablespoon of powdered sugar. OATMEAL GEMS. Soak one cup of oatmeal over night, with one cup of water. In the morning sift together dry one cup of flour, and two teaspoons baking powder, add a little salt, mix the meal and flour together, wet with sweet milk to a stiff batter, drop into gem pans and bake immediately. BREAKFAST GEMS. One teaspoonful of baking powder mixed with a pint of flour ; add to the beaten yolks of two eggs a pinch of salt, a cup of sweet milk, and a tablespoonful of melted butter ; mix with the flour, and-lastly add the beaten whites of the eggs. Beat well, and bake in gem-tins ina quick oven, BROWN FLOUR MUFFINS. One quart tepid water, half cup yeast, one tablespoon of Indian meal, two tablespoonfuls of molasses, one quart graham flour, one pint wheat flour, one teaspoonful of soda about half an hour before baking—as thick as soft gingerbread ; bake half an hour. RICE MUFFINS. One cup of cold boiled rice, one pint of flour, two eggs, one quart of milk, one tablespoonful of butter, and one teaspoonful salt ; beat very hard and bake quickly. , BREAKFAST AND TEA CAKES, 121 GRANDMA’S MUFFINS. One egg, one pint of milk, one tablespoonful lard, one teaspoonful salt, one half cup yeast, flour for a stiff batter. Set to rise over night. GRAHAM MUFFINS. Two cups graham flour, two cups white flour, two tea- spoonfuls baking powder, one teaspoonful of salt and two tablespoonfuls of sugar mixed thoroughly together when dry. Then mix with one quart sweet milk

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