Graham Muffins

Ingredients

• 1 c Graham flour
• 1 egg
• 1 c white flour
• 1 c sugar
• 1 tp salt
• 1 c milk
• 1 tb melted butter
• 4 tp baking powder

Method

1. 1

   1.

2. 2

   Preheat the oven.

3. 3

   2.

4. 4

   Sift the white flour and measure it.

5. 5

   3.

6. 6

   Measure and sift together the sugar, salt, and baking powder with the white flour.

7. 7

   4.

8. 8

   Add the Graham flour to the dry ingredients.

9. 9

   5.

10. 10

    Add the milk and beat to make a smooth batter.

11. 11

    6.

12. 12

    Beat the egg and add to the batter.

13. 13

    7.

14. 14

    Melt the butter and mix in.

15. 15

    8.

16. 16

    Pour into a greased gem pan.

17. 17

    9.

18. 18

    Bake in a moderate oven for about 25 minutes.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 47. The excerpt below is the record exactly as published.

Graham Muffins Materials used: Class Rule I c Graham flour | egg i tb butter J tp baking powder Home Rule 1 c Graham flour 1 egg 1 c white flour i c sugar 1 tp salt 1 c milk 1 tb melted butter 4 tp baking powder i c white flour ^ tb sugar 1 tp salt 2 tb milk Utensils needed: 2 bowls tablespoon flour sifter teaspoon case knife measuring cup Work to be done: 1. Put the oven over the fire to heat. 2. Sift the white flour. Measure it. 3. Measure the sugar, salt, and baking powder, and sift together with white flour. Dover egg beater gem pan Digitized by Google 120 DOMESTIC SCIENCE 4. Measure the Graham flour and add to the other dry ingredients. 5. Add the milk, beating thoroughly to make a smooth batter. 6. Beat the egg in a bowl. 7. Add the egg to the batter. 8. Melt the butter and add to the mixture. 9. Beat thoroughly. 10. Heat and butter gem pan. 11. Turn the mixture into the gem pan. 12. Bake in a moderate oven about twenty-five minutes. Principles: Graham flour, though very nutritious, is too sticky to be used alone, hence it is combined with white flour. It is coarse because it has more of the outer layers of the wheat kernel. Because this coarseness gives Graham its pecuUar value as a food, the flour should not be sifted, as this would remove all of the coarser particles. The general proportion of a muffin batter is one part liquid to 1| parts flour. This makes a batter of such thickness that when poured from the spoon, it breaks. Such a batter is known as a drop batter. Serving: As soon as done, remove to a plate or fancy dish on which a folded or fringed napkin is placed. Muffins are properly served at breakfast or at luncheon. When eaten they are broken apart and buttered. Table manners: Rule : Never leave the table without asking to he excused. This rule appUes not only when guests are present, but in the privacy of one's family. This habit of showing courtesy at all times to one's intimates as well as to strangers is a mark of good breeding. Cleaning up: 1. Put the gem pans to soak in cold water. Digitized by Google BATTERS 121 2. Scour pan with sapolio or cleanser to remove burnt spots and discolorations. What has been learned: 1. Graham flour cannot be used alone, as it is too sticky. 2. A drop batter is one of such thickness that when poured from a spoon, it breaks. Additional Recipes One-Egg Muffins 1 c flour 1 egg 1 tb melted butter 1 c sweet milk 2 tb sugar i tp salt 4 tp baking powder Sour-Milk Muffins li c sour milk 1 tp soda i tp salt 2 c flour 1 tb melted butter 2 tb sugar Sour-Milk Graham MuffiiJs IJ c white flour } tp soda 1 tb melted butter 1 c Graham flour 2 tb sugar i tp salt li c sour milk Lesson XLIV Corn Meal Gems Materials used: Class Rule Home Rule 1 tb com meal i c com meal 2 tb flour 1 c flour f tp baking powder 2 tp baking powder 1 tb sugar 1 tb sugar i tb melted butter 1 tb melted butter ^ tp salt i tp salt Utbmilk f c milk iegg Iegg Utensils needed: 3 bowls tablespoon teaspoon sifter gem pan case knife egg beater Digitized by CjOOQK 122 DOMESTIC SCIENCE Work to be done: 1. Scald the milk. 2. Add the butter and salt. ' 3. Stir in the corn meal; let thicken a few moments; then cool. 4. Beat the' eggs without separating. 5. Add the eggs to the mixture. 6. Sift flour, sugar, and baking powder together, and add to the batter. 7. Turn into a hot, buttered gem pan. 8. Bake in a hot oven about twenty minutes. Principles: Com meal is too crumbly to be used alone. Com in drying loses so much water by evaporation that it becomes hard and flinty. By scalding the corn meal, the starch cells are broken so that they absorb the liquid, causing them to swell. Thus the starch cells are prepared to be acted upon by the digestive juice. Serving: Corn meal gems are served the same as muflSns. Table manners: Rule: If not certain just how a given dish is to be eaten, glance at the hostesSy and do the same as she does. Cleaning up: 1. Soak the dish in which com meal was scalded with cold water. Why? What has been learned: 1. Corn meal cannot be used alone because it is too crumbly. 2. Com meal should be scalded in order to break the starch cells. Additional Recipes Golden Corn Cake i c com meal i c sugar i tp salt IJ c flour 2J tp baking powder 1 c milk Rich Corn Cake 1 c corn meal 4 tp baking powder J tp salt 1 c white flour i c sugar } c milk 1 egg IJ tb melted fat 2 eggs i c melted butter Digitized by Google BATTERS 1 Lesson XLV Twin Mountain Muffins Materials used: Class Rule Home Rule 2 tp sugar ^ c flour i c sugar

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