Muffins, English

Ingredients

• one quart of flour
• two tablespoonfuls of yeast
• two eggs
• two ounces of lard
• two and a half gills of water
• a teaspoonful of salt

Method

1. 1

   Mix ingredients, let rise, pour into greased muffin rings, and bake.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 23. The excerpt below is the record exactly as published.

a teaspoonful of salt. Stir up the greater part of the flour with the lard, milk, and salt, then beat the biscuit with a heavy iron beater on a strong wooden mortar for twenty minutes, adding the re- mainder of the flour as you beat except a little for rolling out the biscuit. Then roll them well and divide the dough into four- teen biscuits. Stick them on top with a two- pronged fork. It takes half an hour for them to bake. They are much nicer made with cream instead of milk. Thin biscuits are made in exactly the same manner except they require less milk. Be very careful not to put in too much salt. (103) JANE HAMILTON'S RECIPES BISCUIT, SODA. Soda biscuit are made with one drachm of bicarbonate of soda and two drachms of cream of tartar to one quart of flour, two or three ounces of lard, a little salt, and two gills and a half of milk. Dissolve the soda in the milk, stir the cream of tartar in the flour, and sift it with the flour. This bread should be made and baked as quickly as possible. The muffins and soda cakes have the same quantity of soda and cream of tartar mixed in the same manner. The muffins are made with two or three eggs, two ounces of lard, and three gills of milk, also a little salt to the quart. The cakes are made with three eggs, a pint of milk, and a little salt to the quart. They are baked on the griddle like any other bread. Soda dissolved in very sour buttermilk, or clabber, makes pretty good bread. (104) JANE HAMILTON'S RECIPES CAKES, BUCKWHEAT. To one quart of buckwheat put half a pint of meal, about half a gill of yeast, a tea- spoonful of salt, mixing up the whole with about a pint of warm water. Set it in a warm place to rise; when it has risen suf- ficiently bake it in large cakes on a griddle. Have a plate of fresh butter set by the fire to keep soft, and as you take the cakes off the griddle dip them in the butter. CAKES, VELVET. To one quart of flour put four eggs, four ounces of lard, half a gill of yeast, half a pint of water, and a teaspoonful of salt. Make this into a batter and set it in a warm place to rise; when it has risen sufficiently add nearly half a pint of water or milk, then stir it well. Have the griddle the proper heat, put a little lard upon it, and bake the batter in small cakes. They look fine baked in rings. If the yeast is at all bitter, half a gill to a quart of flour is too (105) JANE HAMILTON'S RECIPES much, as it may give the bread a bitter taste, — a fourth of a gill will be sufficient. Add as much more water as you leave out yeast. CORNBREAD, RICE. Boil eight ounces of rice and let it get cold. Take six eggs, all the rice, a quart of meal, a little salt, one and a half pint of milk. Beat the eggs well. Rub a dish with lard, pour in the batter, and bake it. Cornbread requires less salt and takes a longer time to bake than any kind of bread made of flour. Do not put the rice in until all the other ingredients are stirred together. 999 ^^ CRACKERS. ^ Take one quart of flour, one egg, three ounces of butter, the same of lard, a little salt; make up the dough with sweet milk. Beat the dough well with an iron beater and roll it out in the thinnest cakes, stick JANE HAMILTON'S RECIPES them with a fork, and bake crisp. Cream makes the crackers better than milk. LOAF BREAD CAKES. Cut off the outside crusts of a quart loaf, cut it into small pieces, and soak it in about one quart of milk for some hours. Mash the bread perfectly and add half a pint of flour, six eggs, and a little salt. The cakes may be made of bread a week or ten days old, or of very sour bread. If it is sour put a teaspoonful (a little rounding) of soda in some of the milk, dissolve it perfectly, and stir it in well. Bake these cakes on the griddle like any other batter bread. Very good waffles are made in this man- ner, adding a pint more milk for the waffles than for the cakes baked on the griddle. 999 MUFFINS, ENGLISH. To one quart of flour put two tablespoon- fuls of yeast, two eggs, two ounces of lard, (107) JANE HAMILTON'S RECIPES two and a half gills of water

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