Graham Muffins

Ingredients

• One cup Graham or entire wheat flour
• 1 cup flour
• %4 cup sugar
• 4 teaspoonfuls baking powder
• I teaspoonful salt
• 1 cup milk
• 1 egg
• I to 3 tablespoonfuls melted butter

Method

1. 1

   Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans for 25 minutes.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 3. The excerpt below is the record exactly as published.

GRAHAM MUFFINS One cup Graham or entire wheat flour, 1 cup flour, %4 cup sugar, 4 teaspoonfuls baking powder, I teaspoon- ful salt, 1 cup milk, 1 egg, I to 3 tablespoonfuls melted butter. Mix and sift dry ingredients; add milk gradu- ally, egg well beaten, and melted butter; bake in hot oven in buttered gem pans 25 minutes. MRS. MARY COOPER EVINS. OATMEAL MUFFINS One cup cooked oatmeal, 114 cups flour, 2 tablespoon- fuls sugar, 4 teaspoonfuls baking powder, % teaspoon salt, % cup milk, 2 tablespoonfuls melted butter, 1 egg. Mix and bake. 17 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. LUNCHEON ROLLS One-half cup scalded milk, 2 tablespoons sugar % tea- spoonful salt, % yeast cake dissolved in 2 tablespoon- fuls luke warm water, 2 tablespoonfuls melted but- ter, I egg, few gratings from rind of lemon, flour. Add sugar and salt to milk; when lukewarm, add dis- solved yeast cake and 34 cup flour. Cover and let rise; then add butter, eggs well beaten, grated rind of lemon, and 144 cups flour. Let rise again; roll to % inch thickness, shape with small biscuit cutter, place in buttered pan, let rise again, and bake . These rolls may be ready to serve in 3 hours if 1% yeast cakes are used. MRs. MARY COOPER EVINS. TEA MUFFINS To 1% cups of warm sweet milk add - tablespoonful sugar and 2/3 cake of yeast, beat 3 eggs well, add to milk, mix in slowly and beat well, first 1 light qt. flour, then 1 heaping tablespoonful melted butter, salt to taste, allow about 4 hours for rising first time, 2 hours for second time. MRS. W. D. BRYAN. QUICK SALLY LUNN One qt. of flour, %4 cup butter, 2 eggs, 2 cups of milk, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of soda, 2 tablespoonfuls of sugar, 1 saltspoonful of salt. Bake 15 minutes. MRS. J. D. BROOKS. 18 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons. BAKING POWDER Take I ib. ¢réam ‘of tartar and 34 ib. soda and mix with an even pint of flour. Rub through a sieve 3 or 4 times. Put in tin cans and keep in a dry place. Use 3 teaspoonfuls to I qt. of flour. MRS..MARY COOPER EVINS. BAKING POWDER BISCUIT One pt. of flour, 1 tablespoonful of lard, 1 teaspoonful of baking powder, and a little salt. Make into a soft dough with water or sweet milk but never with both. Bake in a quick oven. MRS. MARY COOPER EVINS. POPOVERS One cup flour, 7% cup milk, % teaspoon salt, 2 eggs, I teaspoon melted butter. Mix salt and flour; add milk gradually, then eggs well beaten, and butter; beat well with egg beater; put into hot greased muffin rings and bake in hot oven. Serve immediately. MRoOB. SoROYS TER. SHORT CAKE Two and one-half cupfuls White Rose self-rising flour, 1 egg (yolk and white), % cupful (scant) lard and butter mixed. Moisten with milk and water. 19 See that the name K-N-O-X is on each package of gelatine you buy. FRENCH TOAST Six slices bread, 2 eggs, 2 tablespoons milk, % tea- spoon salt. Beat eggs, add salt and milk; dip bread in mixture and fry in hot greased frying pan. MRS eb osek ON ola BREAKFAST GEMS One and one-half cupfuls White Rose self-rising flour, I egg, 1 cupful milk. Beat together for three or four minutes, place in a hot gem pan and bake in a hot oven. DELICIOUS MUFFINS One quart White Rose self-rising flour, 3 tablespoon- fuls sugar, I piece butter size of walnut, I egg, I cup- ful milk. Stir quickly into a batter, have the tins warm and bake in a quick oven. DROP BISCUIT Two cups of flour, 4 level teaspoonfuls baking powder, 2 tablespoonfuls butter or lard, % teaspoonful salt

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