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Ingredients

• two eggs
• one cupful of milk
• one cupful of flour
• a little salt

Method

1. 1

   Beat eggs and mix with milk.

2. 2

   Gradually add flour and salt, beating until smooth.

3. 3

   Pour into greased hot gem-pans and bake in a moderately quick oven for forty-five minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.

two eggs. Stir into the butter, sugar, and egg alternately, one cupful of sweet milk and the flour mixture. When smooth stir in the beaten whites of two eggs. Now have ready one cupful of fresh blackberries or blueberries thoroughly cleaned and sprinkled with sugar. Stir them in without breaking. Pour in but- tered muffin-tins and bake about one-half hour. Serve warm. R. G. J. ENTIRE WHEAT MUFFINS. Beat three eggs with a cup of milk; melt a tabfespoonful of butter, add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of baking-powder. Mix in flour enough to make a batter. Bake in large round rings and when nearly done brush some sweet milk over the top of each. Mrs. C. Chapin. WHOLE WHEAT AND RYE nUFFINS. Sift together one cupful each of wheat and rye flour, one tablespoon- ful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. Beat one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 143 MILK nUFFINS. One cup of milk, three eggs, beaten till light; one tablespoonful of bu<-ter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven in rings. Mrs. T. J. Kelly, GRAHAM nUFFINS. Two cupfuls of graham flour, one cupful of wheat flour, three table spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one ^gg beaten well, one cup of milk. Last add about one-half of a cup more of milk. Mrs. Ellen Gorham. BREAKFAST MUFFINS. One pint of milk and two eggs. Beat yolks first then add milk. Add salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should be for cake, putting a dessert-spoonful of baking-powder on top of the flour. Stir all together then add the whites well beaten. Fill a ring or gem-pan full of butter, melt, and beat the entire mixture once more. Then pour into rings and bake ten minutes. Mrs. George W. Gregory. MUFFINS OF BUTTERMILK. (Good. ) Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an ^gg, beaten in, a little salt, and add last one-hali of a teaspoonful of soda, dissolved in a very little hot water. Bake in patty-pans or rings. They require a quick oven. Mrs. Julia Robinson. QRAHAn QEns. Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in gem-pans. They are nice for breakfast. Mrs. Nellie Merritt. GRAHAM GEMS— No. 2. In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread. Mrs. Carrie Otis. 144 BREAD, BISCUIT, MUFFINS, WAFFLES, MTC WHEAT GEnS. Two and one-half cupfuls of sifted flour, one and one fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of n elted butter and two teaspoonfuls of baking-powder. Bake in gem-pans. Mrs. Alice Alexander. ENTIRE WHEAT OEMS. Two cups of whole wheat flour, a pinch of salt, a piece of butter the size of an egg, one cupful of milk and one teaspc-onful of baking-powder. Beat for one minute and bake in gem-pans for one-half hour. Mother. SCOTCH SHORTBREAD. Rub together into a stiff, short paste two pounds of flour, one pound of butter and six ounces of loaf sugar; make it into square cakes, about one-half of an inch thick, pinch them all along the edge at the top; over the whole surface of the cakes sprinkle some white comfits; put the cakes on tins so as to touch each other on their edges, ^^nd bake in a slow oven. Maggie Bennett. ILLINOIS POP-OVERS. Beat two e^^gs together until thoroughly mixed; add one cupful of milk. Put one cupful of flour, sifted twice, into another bowl; add to it gradually the eggs and milk and a little salt

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