Muffins

Ingredients

• 43 cup soft shortening
• ¥2 cup brown sugar
• 1 teaspoon baking powder
• YW teaspoon soda
• 1 teaspoon salt
• Soak roiled oats
• and milk for one hour
• add egg
• buttermilk

Method

1. 1

   Soak rolled oats and milk for one hour.

2. 2

   Cream together shortening and sugar and add egg.

3. 3

   Sift together the dry ingredients and add alternately with buttermilk.

4. 4

   Fill greased muffin tins 3/4 full and bake in 400° oven for about 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

43 cup soft shortening 1 teaspoon baking powder ¥2 cup brown sugar YW teaspoon soda 1 teaspoon salt Soak roiled oats and milk for one hour. Cream together shortening and sugar and add egg. Sift together the dry ingredients and add alternately with buttermilk. Fill greased muffin tins 34 full and bake in 400° oven for about 20 minutes. Three cups dry bran may be mixed with dry ingredients and the rolled Oats omitted for delicious bran muffins. GENEVIEVE BOYNTON (Mrs. A. B.) SOUTHERN BATTER BREAD 1 pint corn meal 1 heaping tablespoon melted 1 teaspoon soda shortening 1 teaspoon salt 2 eggs 1 cup buttermilk Put meal in mixing bowl. Add enough boiling water to make a batter the consistency of thick cream after buttermilk, in which soda has been dissolved, has been added. Beat eggs lightly and add with salt and melted shortening. Bake in deep pan 45 minutes to 1 hour. This amount makes large quantity and may be halved for small family. LELIA HILL (Mrs. J. C.) BUTTERMILK WAFFLES ¥%4 cup flour 2 teaspoons baking powder 4 teaspoon soda 2 eggs, well beaten 144 teaspoon salt ¥%4 cup buttermilk 5 tablespoons cooking oil Sift together the flour, soda, salt, baking powder. Add part of the dry mixture to the beaten eggs, then small amount of buttermilk. Continue to alternate three times using all of flour mixture and enough buttermilk to make a thin batter. Add cooking oil and stir well. Cook immediately. Chopped nuts or drained blueberries may be sprinkled over the batter as soon as it is poured into the iron for variety. THE QUAKER CooK BOoK PANCAKES 1 cup plain flour 1% cup melted butter 2 tablespoons sugar 1 cup milk 1 teaspoon salt 1 egg 1 tablespoon baking powder Sift first four ingredients together. Mix butter, egg and milk and thoroughly mix and stir into flour. Allow to stand 15 minutes. Cook on medium hot griddle. BLAKE THOMPSON POPOVERS 2 eggs 1 cup sifted flour 1 cup milk 12 teaspoon salt Beat all ingredients in small bow! of electric mixer until smooth. Melt generous amount of butter or margarine in heavy muffin tins or pyrex cups. Pour batter into heated pans and bake at 425° until golden brown, about 35 minutes. SOUTHERN SALLY LUNN 1 quart flour 1 tablespoon butter 3 eggs 1 yeast cake Dissolve yeast cake in a little luke warm water. Beat egg yolks, stir in yeast, melted butter, milk, and flour. Beat egg whites stiff and fold into mixture. Set to rise in a loaf cake pan overnight in a warm place. Bake in moderate oven. Mrs. A. M. BRIGGS WHOLE WHEAT PANCAKES 1 egg 2 cups whole wheat flour 1 tablespoon molasses 2 tablespoons corn meal 2 teaspoons baking powder 2 tablespoons melted shorten- 1 teaspoon salt ing or cooking oil 2 cups milk Beat egg well. Add milk and molasses and beat. Blend in dry ingredients. Add shortening melted and cooled. Bake on a hot griddle. LELIA T. CLINARD (Mrs. John) 10 BREAD ROLLS 1 pint lukewarm water 1 cake yeast dissolved in %4 43 cup shortening cup lukewarm water 1 teaspoon salt Flour about 3 times amount of 2 tablespoons sugar liquid ¥2 cup mashed potato Pour water over shortening, salt, sugar, and potato. Add dissolved yeast. Sift in the flour, beating with stiff egg beater as long as possible. Work in sufficient flour to make medium dough. Knead until elastic. Allow to rise until double in quantity. Roll out about 4 inch in thickness. Cut with round biscuit cutter. Brush over with melted butter—place in greased muffin pans, laying one on top of another. Let rise until very light. Bake about 20 minutes in moderately hot oven (400° to 425°). Miss ELVA BLAIR SPOON BREAD 1 cup corn meal 1 teaspoon salt 2 cups sweet milk 2 eggs 1 tablespoon butter or mar- 1 tablespoon sugar, if desired garine Cook corn meal and milk together until consistency of mush, stirring constantly. Add melted shortening, salt and sugar. Beat eggs separately. Add yolks to corn meal mixture, lastly fold in egg whites. Bake in greased casserole about 30 minutes at 350°. LAURA WHITE (Mrs. Murray) SPOON BREAD 1 cup corn meal 1 egg 34 cup boiling water ¥Y2 teaspoon soda 1 teaspoon salt 1 cup buttermilk 1 tablespoon sugar 114 tablespoons melted Crisco Put the meal into a bowl and pour the boiling water over it. Cover and let stand until cool. Add salt, sugar and beaten egg. Dissolve soda in buttermilk and add to the batter. Mix well. Add melted Crisco. Pour into a deep greased baking dish and bake in hot oven (375°) for 30 5 minutes. Se tee Lucy JARRETT (Mrs. E. H.) nnn 11 THE QUAKER CooK BOOK @UICK ROLLS 34 cup milk 414 tablespoons butter 14 cup sugar 2 envelopes yeast 144 teaspoons salt 3¥4 cup warm water 6 cups sifted flour Scald the milk, add sugar, salt, and butter and cool to lukewarm. Soften yeast in warm water and whip until frothy. Add milk mixture and half the flour. Beat until smooth and add remaining flour. Turn out on floured board and knead. Let rise one hour, then punch down and make out rolls required for immediate use. Balance of dough may be kept in refrigerator for several days or all of dough may be made into rolls which may be stored in a freezer until used. GENEVIEVE BOYNTON (Mrs. A. B.) WAFFLES 2 eggs 2 cups flour 14%2 cups milk 3 teaspoons baking powder 6 tablespoons shortening 1 teaspoon salt 2 tablespoons sugar Beat egg yolks, add sugar, milk and melted shortening. Sift together dry ingredients and combine with the first mixture. Mix well. Fold in the stiffly beaten whites and bake in hot waffle iron. Lucy JARRETT (Mrs. E. H.) WHOLE WHEAT ROLLS 43 cup shortening 1 pkg. granulated yeast 43 cup sugar 2 well beaten eggs 1 cup scalded milk 6 to 8 cups whole wheat flour 1 cup boiled mashed potatoes 1144 teaspoons salt Combine first four ingredients. Dissolve yeast in 12 cup potato water cooled to room temperature. Add yeast and eggs. Add flour and salt to make soft dough. Knead well. Cover. Chill. About 114 hours before serving time make into desired shapes. Allow to rise. Bake. LELIA T. CLINARD (Mrs. John) 12 GRAPENUTS BREAD 1 cup Grapenuts 3 cups flour 1 beaten egg 1 teaspoon salt 2 cups milk 4 teaspoons baking powder Y2 cup sugar Combine Grapenuts, egg, milk and let stand about % hour. Add sugar. Sift together flour, salt and baking powder and add to mixture. Mix thoroughly, Pour into well-oiled loaf pan. Bake one hour in moderate oven (350°). MARY FEAGINS (Mrs. Carroll), Guilford College ROLLS SUPREME 2 cup shortening 1 package yeast 2 heaping tablespoons sugar 1% cup warm water Ya cup hot water poured over 1 teaspoon salt shortening and sugar; stir 1 teaspoon baking powder

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