My Mother's Corn Meal Muffins

Ingredients

• one-half pint of sweet milk
• one-half pint of flour
• one-half pint of corn meal
• one-quarter cup of butter
• one egg
• one-half teaspoonful of salt
• one and one-half teaspoonfuls of baking powder

Method

1. 1

   Sift baking powder into flour, mix with meal, butter, yolk of egg, salt, and milk.

2. 2

   Add stiff-beaten egg whites last.

3. 3

   Pour into greased muffin gems and bake.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.

MY MOTHER'S CORN MEAL MUFFINS. One-half pint of sweet milk, one-half pint of flour, one-half pint of corn meal, one-quarter cup of butter, one egg, one-half teaspoonful of salt, and one and one- half teaspoonfuls of baking powder. Sift baking pow- 2o6 The Complete Cook Book. der in flour, add to it meal and butter, yolk of egg, salt and milk ; mix well together and last of all add the stiff-beaten white of egg; pour this mixture into a dozen well greased muffin gems, and bake in a quick oven. SALLY LUNN. Take one quart of flour and sift it. To one cup of milk add one-half cup of warm water, and stir into the sifted flour; take two eggs and beat separately; add sugar to the desired taste to the yolks of the eggs. After eggs are well beaten, add them to the batter; dis- solve a small yeast cake in batter and beat well; then put it to rise, and after it has risen, beat hard ; then put it into bread mould. Let rise again until it is risen enough to bake; make up five hours before wanted. If the cup of milk is not sufficient, add more to thin the batter. REMARKS ON GRIDDLE CAKES. First, and most important of all, is a soapstone grid- dle. It should never be greased. It should be hot enough to hiss when the batter touches it. Pour the batter from a pitcher to prevent ragged edges. MOTHER R.'S BUCKWHEAT CAKES. Take one quart of "lukewarm" water, or a little hot- ter (but not too hot), put a pinch of salt, and two table- spoonfuls of common molasses in this, then stir in the buckwheat flour until it is just thick enough to run off the spoon. Have ready dissolved, one-quarter cake of compressed yeast in a little warm water. Add this to the mixture, then set to rise in the kitchen near the fire, if it is freezing cold ; unless very cold let it stand on the table. In the morning add a little bit of soda, about what can be held on the point of a penknife; stir and let stand until ready to fry. MOTHER R.'S DRY BREAD GRIDDLE CAKES; Enough pieces of stale bread to make two cups of pulp. Let it soak over night in enough milk or water to cover it; in the morning drain the water off in a The Complete Cook Book. 207 colander or squash strainer, then add one tabl^spoonful of melted butler, yolks of three eggs, a pinch of salt, a very full cup of flour, and then add enough sweet milk to thin them ; next add the beaten whites of three eggs and a pinch of soda dissolved in milk. FLANNEL CAKES. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half table- spoonful of melted butter, one egg beaten separately, three-quarter pint of sweet milk and one-half teaspoon- ful of salt; mix flour, baking powder, sugar and salt together ; then stir in the butter, eggs and milk, adding the whites of the eggs last. CORN FRITTERS. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half tea- spoonful of melted butter, one egg well beaten, three- quarters pint of sweet milk, one-quarter teaspoonful of salt, and one can of corn or six ears grated. MOTHER It's CORN MEAL GRIDDLE CAKES. One-half teacupful of corn meal, one-half teacup of flour, two eggs, one-quarter teaspoonful of sugar, one- eighth teaspoonful of soda, and a little salt. Take the cup of corn meal and cover it with enough warm water to wet the meal and allow it to swell over night ; next morn- ing add the cup of flour, a pinch of salt, the yolks of the two eggs, a lump of butter half the size of an egg, the sugar and the soda wet in milk; then enough sweet milk to thin them. Add the whites of the eggs well beaten last. GOOD CORN MEAL GEMS. Mix one cup of corn meal, one cup of flour, one cup of sweet milk, one-quarter cup of butter, one egg, two tablespoonfuls of sugar, one and one-half teaspoonfuls of baking power.

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