Muffins

Ingredients

• 1 tablespoonful of soft butter
• 2 tablespoonfuls of sugar
• 2 beaten eggs
• a saltspoonful of salt
• 1 cup of sweet milk
• 2 rounding teaspoonfuls of Cameo baking powder
• 2 cups of flour

Method

1. 1

   Bake in buttered muffin rings.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

MUFFINS. One cup yellow cornmeal, ^ cup of flour, i large tablespoonful of sugar, i^z teaspoonfuls Cameo baking powder, i beaten egg, i^ cups of sweet milk, a saltspoon- ful salt; bake in hot greased gem pans. WALEUTINro VALENTINE & GOMFflNY, YMr PI ISHLO Coach and Car Varnishes and Colors. 38 BREAKFAST. HOT ROLLS. Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with i^ of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, i egg, beaten light, flour enough to make a firm dough ; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit- cutter, put in your pan an inch apart, set to raise for ^ an hour, bake in a quick oven. Mrs. H. M. D. RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle- DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt and 1% teaspoonfuls of Cameo baking powder; rub in a dessertspoonful of butter or lard and add milk till too stiff" for stirring but still too soft for kneading, and drop in small mounds on a buttered tin. Leave some space between the biscuits and bake 10 or 12 minutes in a quick oven. F. G. S. "Use Imperial French Poultry Seasoning." BREAKFAST. 39 FLAPJACKS. Make a batter of i pint of sour milk, r even teaspoon- ful of baking soda and a little salt, with wheat flour enough to thicken sufficiently to fry nicely. Fry in cakes the size of an ordinary breakfast plate. Butter each cake and sprinkle it with sugar, piling them one on top of another. A little grated nutmeg improves them. Have the batter as thin as it is possible to turn the cakes well. These are delicious, especially if sour cream is used. SALLY LUNN. Set to rise over night a stiff batter made of a pint of new milk warmed, t tablespoonful butter, I tablespoonful sugar, a little salt, i teacup yeast, 2 well beaten eggs and flour to stiffen. Put in a warm place. In the morning add flour to knead, and work it until smooth — about 15 minutes. About 2 hours before luncheon roll to a 5^ inch thickness and cut the size of a round jelly-cake tin. Put into a greased tin, rub over with melted butter, and lay upon it another round, likewise rubbed with butter. When light bake in a moderate oven; raise the upper part just before sending to table and butter between the layers. Cut in triangles as you would a pie. C. W. A. IMLEUTINrP VALENTINE & GOMPflNY. VMr n ISHLO Coach and Car Varnisbes and Colors. 40 BREAKFAST. MUFFINS. One tablespoonful of soft butter, 2 tablespoonfuls of sugar; rub to a cream; 2 beaten eggs, a saltspoonful of salt, I cup of sweet milk, 2 rounding teaspoonfuls of Cameo baking powder, 2 cups of flour

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