Muffins No. 1

Ingredients

• one pint flour
• one-half pint milk
• two teaspoonfuls baking powder
• two tablespoonfuls sugar
• three tablespoonfuls butter
• two eggs

Method

1. 1

   Mix dry ingredients, rub through a sieve.

2. 2

   Melt butter, beat eggs, add milk, combine with dry ingredients, stir in melted butter, beat well, and bake for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 13. The excerpt below is the record exactly as published.

r, one tablespoonful butter, cream enough to make stiff dough, one saltspoonful salt. Roll the dough as thin as possible, cut out by a saucer, prick with a fork, brush over tors with milk and bake quickly. The beauty of the wafer depends upon its being rolled very thin. NANNIE MANGUM. WAFERS. Six eggs, one-half pound sugar, one pint flour, two ounces melted butter; mix, beatinguwellas our onetye wafer irons, bake quickly, and roll while hot. Miss M. P. MANGUM. CINNAMON BUNS. Beat two eggs without separating them, pour into one pint scalded milk; add two ounces butter. When the mixture is lukewarm add two tablespoonfuls sugar, one- half cake yeast dissolved, and add sufficient flour to make a soft dough, which knead lightly. Put this in a bowl, cover and stand in a warm place for three hours. Turn out on a hard board and without kneading roll out ina thin sheet, spread lightly with butter, sprinkle two- [ 49 ] thirds of a cup of sugar, then add two or three table- spoonfuls currants and dust over powdered cinnamon. Roll in a long roll, cut into biscuits about an inch and a half long, stand in a greased round pan, rather crowd- ing them. Cover them and let stand for one hour and a half. Bake in a moderate oven three-fourths of an hour. Mrs. J. KE. MCDOWELL. CREAM TOAST. Heat one pint milk and stir into it a little cold milk; add one large tablespoonful flour wet with milk, a tea- spoonful butter. Place on back of stove, where it will keep hot; then toast nicely some bread, dip into the cream, put into a dish, and when you have sufficient toast, pour the cream over it and serve. Mrs. Q. EH. RAWLS. GEMS. One pint sweet milk, one pint flour, two eggs; beat well and stir in milk, then add flour with one teaspoon salt. Cook in muffin rings or waffle irons. Mrs. McCaBeE. WASHINGTON CITY BATTER CAKES. Two cups corn meal, one cup flour, one teaspoonful sugar, one tablespoonful butter, one tablespoonful baking powder and a little salt. Mix with sweet milk until of the consistency of cake batter, and fry without grease. Mrs. Rost. W. WINSTON. GOUDEN TOA» I. Hard boil one-half dozen eggs, chop the whole fine and mash the yolks smooth like mustard; melt one tea- [ 50 ] spoonful butter, and stir in one teaspoonful flour and three-fourths cup cream. Put on the fire and stir until it thickens. Toast the bread and soften with hot water and butter. Stir while in cream and put on toast and sprinkle top of it with ‘‘yellows.’’ Garnish with parsley. THE CENTURY CooK BOOK. COFFEE ROLLS. Take twelve cups flour, one cup white sugar, one cup butter or lard, one cup yeast and threeeggs. Beat eggs and sugar until very light; add three large cups of warm milk or water, and beat into this the above ingredients. Let it rise over night; if well risen in the morning, knead well with sufficient flour to make a good dough. Set in a warm place to rise again. When sufficiently risen, roll out and cut (a bun-cutter I use), but any shape you like can be used. These are for tea. Mrs. Rost. W. WINSTON. SPANISH BUN. One pound sugar, one cup milk, one-half pound butter, one quart flour, light and sifted, six eggs, one-half tea- spoonful orange flavor, one teaspoonful soda, two tea- spoons cream of tartar, or two spoons baking powder. Icing made with two cups sugar, one and half cups water, whites two eggs, flavor with vanilla. Delightful cake. This, iced with- chocolate, makes a nice variety, and is exceedingly good. Mrs. W. A. ERWIN. MUFFINS No. 1. One pint flour, one-half pint milk, two teaspoonfuls baking powder, two tablespoonfuls sugar, three table- [ 51 ] spoonfuls butter and twoeggs. Mix the dry ingredients together and rub through a seive; melt the butter; beat the eggs till light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat well and bake twenty minutes. MARY E. HORNER. MUFFINS No. 2. To, one egg beaten very light, add one cupful sweet milk and one cup sifted flour and a little salt. Beat until well mixed and bake in well buttered hot muffin tings, in a quick oven, until well done, or they will fall. In the cook’s language, let them ‘‘soak.”’ Mrs. JAs. H. HORNER, Oxfords: NeeG: BEATEN BISCUIT. Mix well two and three-fourths ounces lard and one teaspoonful salt, into one quart flour, best quality. Make into a stiff dough with sweet milk, and work with quick, elastic movement until the dough pops and pulls like candy. Roll and cut as desired and bake in a moderate oven. Mrs. JAS. H. HORNER. POP OVERS. Two cupfuls flour, three eggs, two cupfuls milk, one- half teaspoonful salt. Have the shapes well greased and hot, put in a quick over and bake twenty-five minutes. Mrs. LEO D. HEARTT. CREAM BUTTER BREAD. One pint corn meal, pour over it one pint very hot water; add one-half teaspoonful salt, a heaping table- [ 520] spoonful butter. Stir well and then add three well beaten eggs and one quart sour milk with one teaspoon- ful soda dissolved in it. Bake in a deep pan and serve quickly with plenty of butter. Mrs. S. F. TOMLINSON. MAYHO BREAD. One quart flour, three eggs, one tablespoonful butter and ‘one of lard, a little whitewsucar sand a little salt. Three iron spoons of thin yeast. Sift the flour and put the lard, butter, salt and sugar in (the butter and lard must be cold), then the yeast and eggs, the latter beaten separately and very light. Work as you do rolls or light bread. Set it away to rise. When risen sufficiently it is much softer. When it is ready for the second rising, pull off pieces and roll them out about the size of a small plate. Put three layers, one on top of the other, grease each layer to keep them from sticking together when it is baked. One quart of flour will make three layers in each pile. Cook in two soup plates. Mrs. JUDGE RUFFIN. WAFFLES. One pint flour, one pint milk, one teaspoon soda, two of cream tartar, two eggs

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