Potato Cornmeal Muffins (Eggless)

Ingredients

• 1 cup of mashed potatoes
• 1 cup of cornmeal
• 1 cup sweet milk
• 1 tablespoon syrup
• 2 tablespoons fat (melted)
• 1 teaspoon salt
• 4 teaspoons baking-powder

Method

1. 1

   Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven.

2. 2

   The amount of milk used will vary with the quality of the meal.

3. 3

   Stir in just enough to make mixture drop easily from the spoon.

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 7. The excerpt below is the record exactly as published.

POTATO CORNMEAL MUFFINS (EGOLESS) 1 cup of mashed potatoes 1 tablespoon syrup 1 cup sweet milk 1 cup of cornmeal 4 teaspoons baking- 2 tablespoons fat (melted) 1 teaspoon salt powder Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven. The amount of milk used will vary with the quality of the meal. Stir in just enough to make mixture drop easily from the spoon. RICH MUFFINS I cup fat I cup milk | teaspoon salt i cup sugar 2 cups flour 1 egg 1 tablespoon baking-powder Cream the shortening, add the sugar gradually, well-beaten egg, milk and the flour mixed and sifted with the baking-powder and salt. Beat until ingredients are thoroughly mixed. Bake in well-greased muffin tins about 25 minutes. 14 ' THE METROPOLITAN LIFE COOK BOOK POE^OVERS 1 cup flour I cup milk J teaspoon melted I teaspoon salt 2 eggs shortening Mix salt. and flour, add | the milk; beat w^til smooth. Add remaining ^ of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover egg- beater. Rye flour or whole wheat flour may be used for all or part of the white flour. Turn into hot greased iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches may be dropped into mixture in pan just before baking. The mixture will cover the peach. Serve with peach sauce. Creamed meat or vegetables may be served in pop-over cases, or prune whip, blanc mange or chocolate cream filling may be served in the pop-over cases. CORN CAKE f cup cornmeal | teaspoon salt 1 cup milk 1 cup flour 1 egg, well beaten 1 to 3 tablespoons melted i cup sugar fat 1| tablespoons baking-powder Mix and sift dry ingredients; add egg, well beaten, milk and the melted fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. One cup sour milk may be used in place of the sweet milk, using | teaspoon soda and only 2 teaspoons baking-powder. HOT-WATER GINGERBREAD 1 cup molasses 1 teaspoon soda ^ teaspoon salt 1 cup boiling water 1 teaspoon cinnamon i cup melted fat 2 to 2} cups flour U teaspoons ginger Add water to molasses.' Mix and sift dry ingredients. Combine mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin tins, and bake 25 minutes in a moderate oven. One well-beaten egg may be added to the liquids. This may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce. BAKING-POWDER BISCUITS 2 cups mixed flour f teaspoon salt 1 to 2 tablespoons fat 4 teaspoons baking-powder

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