Muffins

Ingredients

• 1 cupful scalded milk
• 11% teaspoonfuls salt
• 2 tablespoonfuls Crisco
• 1 cupful boiling water
• 1% cupful sugar
• 4 ae flour
• 1 eg

Method

1. 1

   Add Crisco, salt, and half of sugar to milk and water; when lukewarm add yeast mixed with remaining sugar, egg well beaten, and flour.

2. 2

   Beat thoroughly, cover, and let rise until light.

3. 3

   Put greased muffin rings on hot griddle greased with Crisco.

4. 4

   Fill half full with raised muffin mixture and cook slowly until well risen and browned underneath.

5. 5

   Turn muffins and rings and brown other side.

6. 6

   When muffins are cold, split open, toast, and serve with marmalade.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.

Muffins 1 cupful flour 1 cupful milk 2 tablespoonfuls Crisco 2 eggs 1 cupful yellow cornmeal 1 teaspoonful salt 3 tablespoonfuls sugar 3 teaspoonfuls baking powder Cream Crisco and sugar thoroughly together, add eggs well beaten and milk. Then stir in slowly dry ingredients which have been sifted to- gether three times. Divide into greased gem pans and bake in moderately hot oven twenty-five minutes. Sufficient for twelve muffins. Hominy Bread for Breakfast 3 cupfuls cooked hominy 2 eggs 2 tablespoonfuls melted Crisco 1 teaspoonful salt 1% cupfuls cornmeal ’ 2 teaspoonfuls baking powder 2 cupfuls milk Beat eggs, add milk and hominy. Sift in cornmeal, add baking pow- der and salt; add Crisco. Beat all together three minutes. Pour into deep Criscoed pan and bake one hour in slow oven. Serve hot. Sufficient for one'large loaf. Health Bread 2 cupfuls flour 1 eg 3 tablespoonfuls melted Crisco 2 refute milk 2 cupfuls whole wheat flour 1 cupful molasses 2 cupfuls bran 1 cupful stoned chopped dates 1 teaspoonful salt 2 teaspoonfuls baking soda Y% cupful sugar Y% cupful hot water Mix flours and bran together, add Crisco, salt, sugar, egg well beaten, milk, molasses, soda dissolved in boiling water, and dates. Mix well to- bather and turn into two Criscoed and floured tins and bake in moderate oven one and a quarter hours. ‘This bread is excellent for constipation. Sufficient for two loaves. Honey Doughnuts 3 eggs 1 teaspoonful baking soda ¥% cupful sugar 1 teaspoonful cream of tartar 3 tablespoonfuls Crisco 1 teaspoonful lemon extract 1% cupfuls honey 534 cupfuls flour 1 cupful sour milk 1 teaspoonful salt Cream Crisco, honey and sugar well together, then add eggs well beaten, mix well, add milk, lemon extract, flour, salt, soda, and cream of 105 Breads, etc. tartar. Mix and turn out on baking board, roll out and cut with doughnut cutter. Fry in plenty of hot Crisco. If a piece of bread browns in hot Crisco in sixty seconds, temperature 1s right for doughnuts and fritters. Sufficient for sixty-five doughnuts. Hot Cross Buns % cupful sugar 3 tablespoonfuls Crisco 1 teaspoonful salt 1% yeast cake Flour ; ¥% cupful chopped candied citron 34 teaspoonful powdered peel cinnamon ¥y cupful seeded raisins 1 teaspoonful powdered ginger 1 cupful scalded milk 1 egg Y% cupful lukewarm water Add Crisco, sugar, ana salt to milk; when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff dough. Mix well, add raisins and peel, cover, and let rise over night. In morning divide into pieces and form into neat buns; place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes. Cool, and with ornamental frosting make a cross on each bun. ‘The cross may be made by placing strips of paste on buns before they are baked. Sufficient for twenty buns. Imperial Muffins Y cupful scalded milk Y% cupful sugar 14 cupful Crisco 1 teaspoonful salt \% yeast cake 34 cupful lukewarm water 134 cupfuls flour 1 cupful cornmeal Add sugar and salt to milk; when lukewarm add yeast cake dissolved in % cupful of the water, and 1% cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Sufficient for twelve muffins. Lemon Wafers 2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk 5 cents baker’s ammonia 5 cents oil of lemon Flour to make stiff dough 2 teaspoonfuls salt Cover ammonia with milk and let soak over night. Next morning add sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed tins and bake from five to seven minutes in hot oven. Sufficient for one hundred and eighty-six wafers. 106 Breads, etc. Lunch Rolis 1 yeast cake 2 tablespoonfuls Crisco 1% cupfuls milk 4 cupfuls flour 2 tablespoonfuls sugar l egg 1 teaspoonful salt Scald and cool the milk, then add yeast and sugar. Now add Crisco and 2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder of flour and salt. Mix and turn out on floured board and knead lightly and thoroughly, using as little flour as possible. Place in greased bowl, cover and set aside in warm place to rise two hours. When light, form into small rounds, place one inch apart on greased pan. Allow to rise half an hour. Brush over with Crisco and bake in hot oven fifteen minutes. Sufficient for twenty rolls. Maple Cookies 1 egg 1 teaspoonful baking soda 1 cupful sugar 3 tablespoonfuls hot water 3 tablespoonfuls Crisco ¥% teaspoonful salt 1 cupful sour cream Flour Maple sugar Cream Crisco and sugar together, add egg well beaten, mix well, add cream, salt, soda dissolved in water, and sufficient flour to make af right consistency to drop from spoon. Grate some maple sugar on each cookie and bake in moderate oven eight minutes. Sufficient for forty cookies. Maryland Beaten Biscuits 4 cupfuls flour 1 teaspoonful salt Y% cupful Crisco Milk Water Mix and sift flour and salt. Cut Crisco in with knife or work in lightly with finger tips. Mix a little milk and water together, chill thor- oughly and add enough to dry ingredients to make stiff dough. Every- thing should be as cold as possible. Beat with rolling-pin until dough blisters. Roll to one-third inch in thickness and cut into small biscuits, prick in center and set in refrigerator an hour before baking. Place bis- cuits on Criscoed tins and bake in moderate oven thirty minutes. Bis- cuits may be baked in moderate gas oven and gas turned off when bis- cuits cre golden brown. Allow biscuits to remain ten minutes in cooling oven to dry out. Sufficient for sixty small biscuits, a fraction larger than a dollar. Muffins 1 cupful scalded milk 11% teaspoonfuls salt 2 tablespoonfuls Crisco yy arte cake 1 cupful boiling water 1 eg 1% cupful sugar 4 ae flour

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