Graham Muffins

Ingredients

• one quart of warm milk
• three cups Graham flour
• one cup of wheat flour
• one tablespoonful of butter
• one of lard
• half a cup of sugar
• Add a yeast cake which has been dissolved in a little lukewarm water

Method

1. 1

   Combine warm milk with Graham flour, wheat flour, salt, butter, lard, and sugar.

2. 2

   Add dissolved yeast and stir well.

3. 3

   Let rise until light, then bake in muffin rings.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 83. The excerpt below is the record exactly as published.

GRAHAM MUFFINS. To one quart of warm milk add three cups Graham flour, ene cup of wheat flour, a little salt, one tablespoonful of butter and one of lard, half a cup of sugar. Add a yeast cake which has been dissolved in a little lukewarm water, and stir well. When light, bake in muffin rings. RUSKS. Mrs. F..L. Gillette. Two cupfuls of raised dough, one cupful of sugar, one-third cupful of butter, two well beaten eggs, one-half teaspoonful of soda, flour. a eS a a a TE TT aS I) Miss A. M. Sharp, Teacher of Piano, has purchased a new 3 pedalled Morris Upright Piano from W. H. Lracu, 49 Metcalfe St. The touch of the Morris is elastic. 198 G areful cooks wrll consider price and gualtty, as well as quantity. | WHITE MOSS comébines all these, and goes further than the wnfertor makes of CGOCOANUT. Mix all together thoroughly with the hands, adding sufficient flour to make it stiff enough to mould. Set it to rise; when light, make into biscuits, and place on greased tins. Pierce the tops with a fork, then glaze them with sugar and milk. Bake in a moderate oven. Some add dried currants and a tea- spoonful of grated nutmeg while mixing. CREAM™BISCULES: Mrs. A. M. Gibbs. Three heaping tablespoonfuls of sour cream; put in a bowl or vessel containing a quart, and fill two-thirds full of sweet milk, two teaspoontuls cream tartar, one teaspoonful of soda, a little salt; pour the cream in the flour, mix soft, and bake in a quick oven. SLRAW BERRY SHORTCAKE: Make good biscuit crust; bake in two tins of same size and shape; mix berries with plenty of sugar, open the shortcake, butter well, and place berries in layers, alternating with the crust; have the top layer of berries, and over all put Charlotte russe or whipped cream. ER ASB TaGuenS: Into one pint of sifted flour rub one tablespoonful of butter, one tablespoonful of lard and one small teaspoonful of salt. Dissolve one cake of yeast in a pint of lukewarm milk and make a moderately stiff dough. Set in a moderately warm place, free from draught, to rise. When well risen (which will be in about one hour) make into biscuits, set them to rise, and bake in a : 9 Sugar Cured HARPER S HAMS AND BACON are the best. i) 199 AMES Mi. AIR Health Specialties in ] _—s« BSSSVEeEEee BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 % For Infants and Invalids. quick oven. When baked, brush over the tops lightly with milk, Note.—Bread and biscuits can be mixed at the same time, and thus save time and labor by making a little larger batch. In the morning take enough of the light dough to make as many bis- cuits as are necessary. To a quart bowl of dough add a heaping tablespoonful of butter. Work in well, sifting in a little more flour if necessary. Do not roll out, but make into small bis- cuits with the hands, and set in a warm place to rise. Cover with a bread cloth, and when very light bake in a quick oven. CHIGAGO CROMLS: Miss Wister. One pint of milk, one ounce lard, pinch of salt, one pound flour, one egg, two tablespoonfuls yeast. Heat the milk and cut the Jard up in it. Add salt. When lukewarm add the flour, egg (well beaten) and yeast. Beat all well together and set to rise not less than three hours before wanted. When risen form into rolls with as little handling as possible, and let stand in a warm place for half an hour before baking to recover from the handling. Bake on tins. BREN CH ROLLS: Time, three-quarters of an hour. One ounce of butter, half a pint of milk, two spoonfuls of yeast, one egg, a little salt, one and a half pounds ot flour. Warm the butter in half a pint of milk; add a little salt, one egg, well beaten, and two spoonfuls of yeast, and mix in a pound and a half of flour. Let it rise an hour and a half, knead it well, make it into rolls, and bake them in a quick oven on tins. The Leavening Power of .. . EAGLE BAKING POWDER is undoubted 200 Without exception the best value in the market i ans . in Boots and Shoes can | be secured at THE SHOEIST (Ere eaten! a ALSO AV eval: | ECS cath sei FP PARKER HOUSE ROLLS. Mrs. Owens. Two quarts sifted flour, one pint milk, two tablespoonfuls lard, one tablespoonful sugar, one-half cup yeast. Put the flour into a bread-pan. In the centre of it pour the milk that has been boiled with the lard melted in it, and let cool; add the sugar and yeast. Let stand two or three hours without mixing, then knead and let rise again. When light make into small rolls; let rise in the pans, and bake about fifteen minutes. Md) FE, WAVER Eee VUE Yo ES ea Nie This is a unique delicacy, but why “bun”’ is hard to tell. They are baked in gem pans, and are eaten hot with butter. The recipe is as follows: One cup of wheat flour

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