Muffins

Ingredients

• two pints and a half of sifted flour
• a teaspoonful of salt
• a half-cup of sugar
• a quarter of a cake of compressed yeast
• two and a half cupfuls of lukewarm water
• half a teacupful of melted butter

Method

1. 1

   Mix flour, salt, and sugar.

2. 2

   Dissolve yeast in water, combine with flour to form a batter.

3. 3

   Let rise overnight, then add melted butter, fill muffin pans, rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 25. The excerpt below is the record exactly as published.

muffins and cnunpets; hot bread and cold bread, white bread and brown bread, home-made bread and bakers' bread, wheaten bread and oaten bread, and if there be other breads than these they were there." — Anthony Trollope ("The Warden"). ROWN bread delicately toasted with a cream sauce poured over it is delicious. The sauce is made as follows : Into a tablespoonf ul of but- 88 B tef stir a tablespoonful of flour, add to a pint of boiling cream well seasoned with salt. Just before removing from the fire beat an tgg through the sauce and strain through a fine strainer. This last operation is one which the ordinary cook regards as entirely superfluous, but in it lies much of the secret of delicacy in cream sauces. MAY 20TH "There was pastry upon a dish; he selected an apricot-puff and a damson tart" — Chablotte BuoNTfi ("Shirley"). THE ordinary puff-paste patty shells of the confectioner may be bought and made to appear quite an individual dessert by putting in each two or three pieces of canned apricot, sprinkling them rather thickly with gran- ulated sugar and setting them in the oven long enough for the sugar to melt. If the oven is pretty hot it will be well to cover with brown paper. After a few moments take from the oven and strew the top with blanched and chopped almonds— or other nuts. Of course the always adr mired whipped cream may be added for an extra touch. So MAY 2IST "But you'd like a drink o' whey first, p'r'aps, I know you're fond o' whey as most folks is when they hanna got to crush it out."— George Eliot ("Adam Be<te"). C " ^^^^URDS and whey" have a pas- toral sound, but not always an agreeable taste to the unini- tiated citizen. The following recipe for white wine whey suggests, however, a warm and welcome drink for a chill au- tumn day. Put half a pint of fresh milk on the fire; as soon as it boils pour in raisin wine until it is completely turned and looks clear. Boil up again, then set aside until the curd subsides and do not stir it. Pour the whey off, add half a pint of boiling water and a tablespoonful of sugar. MAY 22D "It is not the trout one thinks of when one dines with Mrs. Dale."— Btjlwer ("My Novel"). CLEAN, wash and dry fresh trout ; roll in flour, salted and peppered, and fry in deep fat to a delicate golden brown. Serve upon a napkin placed on a hot dish. No sauce can im- prove the flavor. 90 MAY 23D **Wery good thing is weal pie, when you know the lady as made it, and is quite sure it an't kittens." — Charles Dickens ("Pickwick Papers"). A VEAL pie with baked dumplings is an agreeable change, if, as Mr. Weller suggests, you know the lady who makes it. Cut up two pounds of veal in small pieces and stew gently for an hour in a gravy made of a table- spoonful of butter and a tablespoonful of flour, rubbed together, and a quart of water added. At the end of the hour, pour the meat and gravy (which should have been seasoned with salt and pep- per) into a shallow baking-dish. Make a biscuit dough and pull off pieces of it with a fork; place these on the dish of meat and bake in a hot oven until brown. Serve immediately. MAY 24TH it' 'First we talked about the weather, next about muffins and crumpets. Crumpets, he said he Uked best"— Thackeray ("The Yellowplush Papers"). M: IX two pints and a half of sifted flour, a teaspoonful of salt and .a half-cup of sugar. Dissolve a quarter of a cake of compressed yeast 01 in two and a half cupfuls of lukewarm water, mix with the flour into a smooth batter and let stand in a warm place over night, covered. In the morning beat half a teacupful of melted butter

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