Hasty Muffins

Ingredients

• Two cups flour
• two eggs
• one tablespoonful mixed butter and lard
• two teaspoonfuls white sugar
• one teaspoonful baking-powder
• saltspoonful salt
• one cup milk

Method

1. 1

   Mix ingredients and bake in greased tins.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.

o teaspoonfuls baking-powder, half teaspoon- 69 WHAT TO EAT — HOW TO SERVE IT ful salt. Stir the butter, melted, into the beaten yolks ; add the milk, the flour (into which the baking-powder has been sifted), and the whites last. Bake in one loaf, in a steady oven. 2. Cracked Wheat. Bananas. Minced Mutton with Poached Eggs. Buttered Toast. Baked Potatoes. Tea. Coffee. Minced Mutton with Poached Eggs, — Chop cold boiled or roast mutton quite fine. Put two cupfuls of this into the frying-pan with half an onion minced, and a half- cupful of good gravy. If you have none, use instead a gill of hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a tablespoonful of Worcestershire sauce or two tablespoonfuls of tomato catsup. Heap the mince on small squares of but- tered toast laid on a hot platter, and place a poached egg on top of each mound. Serve very hot. 70 &:=. FAMILY BREAKFASTS FOR AUTUMN 3. Apples. Wheat Granules. Soused Mackerel. Potato Balls. Quick Waffles. Cocoa. Coffee. Soused Mackerel. — These may be pur- chased canned at nearly any good grocery, and make an excellent breakfast dish. Potato Balls. — To two cupf uls cold mashed potato add an ^gg^ a teaspoonf ul of butter, and salt and pepper to taste. Form with floured hands into small round or long balls, and fry in deep fat. Quick Waffles. — Three cups flour, one tablespoonful butter, two eggs, two cups milk, two teaspoonf uls baking-powder, a lit- tle salt. Beat the eggs light, add the milk, butter, and salt. Stir in the flour with the baking-powder last. Grease your waffle- irons well with a piece of fat pork. 4. Grapes. Wheaten Grits. Broiled Steak with Mushrooms. Fried Egg-plant. Unleavened Bread. Coffee. Chocolate. 71 WHAT TO EAT — HOW TO SEEVE IT Broiled Steak with Mvshrooms, — Broil your steak over a clear fire. Before you put it on, open a can of mushrooms, take out half of them, and cut each mushroom in two. Saute them in a fr\^ing-pan with a lit- tle butter, unless you have a cup of bouillon or clear beef soup or gravy at hand. If you have, let them simmer in this for ten min- utes, and when you dish your steak, pour gravy and mushrooms over it. Leave it cov- ered in the oven five minutes before sending to table. Unleavened Bread. — Two cups flour, one tablespoonful butter, a pinch salt, enough water to make a dough. Knead this well, roll out very thin, cut in rounds with a bis- cuit cutter, prick with a fork, and bake in a hot oven. 6. Pears. Corn-meal Mush. Dropped Fish-cakes. Saratoga Potatoes. Simple Griddle Cakes. Dropped Fishcakes, — One cup of salt cod picked very fine, half cup milk, one table- 72 FAMILY BREAKFASTS FOR AUTUMN spoonful butter, two tea^poonf uls flour, one egg, pepper to taste. Make a white sauce of the flour, butter, and milk, stir the fish into this, add the egg, beaten light, season, and drop by the spoonful into boiling lard, as is done with fritters. Simj>le Griddle Calces, — Four cups sour milk,, one small teaspoonful baking -soda, salt, flour for batter. Stir well and bake quickly. 6. Grapes. Rye-meal Porridge. Broiled Sausages. Stewed Potatoes. Wheat-flour Gems. Broiled Sausages. — Make sausage-meat into quite thin cakes with the hands, lay them on a gridiron, and broil them over a hot fire. Wheat -flour Gems. — Two cups flour,' one cup milk, one tablespoonful melted butter, two eggs, saltspoonful salt. Beat the eggs light, stir in the milk, the butter, the salt. Sift in the flour, stir briskly, and bake in gem-pans in a hot oven. 73 WHAT TO EAT — HOW TO SERVE IT 7. Bananas. Oatmeal. Clam Fritters. Boiled Potatoes. English Muffins. Tea. Coffee. Clam Prittera. — Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pep- per. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard. English Muffins, — Two cups milk, one tablespoonful butter, one teaspoonful sugar, saltspoonful salt, half of a yeast-cake. Four cups flour, or enough to make a very stiff batter. Set to rise for about three hours, or until the batter is like a honeycomb, then bake on a soapstone griddle in very large raruffin- rings. Make them the day before they are wanted, and, when ready to use them, split, toast lightly, butter, and eat hot. 74 FAMILY BREAKFASTS FOR AUTUMN 8. Oranges. Large Hominy. Fried Smelts. Moulded Potato. Hasty Muffins. Tea. Coflfee. Moulded Potato, — Press cold mashed po- tato into small teacups ; turn out, brush over with yolk of ^gg^ put a bit of butter on top of each, and brown in the oven. Hasty Muffins. — Two cups flour, two eggs, one tablespoonful mixed butter and lard, two teaspoonfuls white sugar, one teaspoon- f ul baking-powder, saltspoonful salt, one cup milk

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