Raised Muffins, No. 2

Ingredients

• One quart of milk
• three eggs
• three ounces of butter or butter and lard mixed
• a teacup of yeast
• a little salt

Method

1. 1

   Beat the eggs separately, stir in flour and milk alternately, melt the butter and stir it in last, then add the yeast.

2. 2

   If for breakfast, set them at ten o'clock at night; if for tea, at noon.

3. 3

   Bake on the griddle in muffin-rings.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 74. The excerpt below is the record exactly as published.

a little salt; heat the pan hot in the oven ; put a pieoe of butter the size of a small nutmeg in each little cup, pour each one half ^11, and bake in a hot oren fifteen minutes. These cakes, the Rye Pufl^, and Laplanders, require to be baked in a pan which comes for the purpose and can be procured at any hardware store. * Flannel Cakes. Beat three eggs separately and then together \ stir in alter- nately flour to make a thin batter with three pints of buttermilk or sour milk ; melt a tablespoonfui of butter and add it with a little salt ; last a teaspoon even Aill and a half of soda dissolved in a little warm water, and bake immediately on a hot griddle. * Kaised Flannel Cakes. Warm a quart of milk, put in it a tablespoonfui of butter, a liUle salt and two beaten eggs; stir in flour until it is a thin batter ; add half a teacup of yeast ; beat all well together ; set them over night, if for breakfast ; at noon, for tea. Bake on a hot griddle. * Kush Cakes. Mould cold boiled mush into balls, with a little flour, to pre- vent its sticking to your hands, flatten them half an inch thick, and bake a nice brown on a hot griddle ; turn them over when one side is brown. Split and butter them, and send to table hot. * Buttered Toast. Out even slices round the loaf half an inch thick, toast them evcttly brown on both sides, dip each slice quickly in boiling water and cover with melted butter, which must be prepared before you commence to toast the bread; sprinkle each sliee with a very little salt, lay them on each other as you butter them. Set them in a hot oven for a few minutes, and serve. BREAD, CAKES, Sc IM Dried Toast Out and toast as above, and serve quioklj without batter, in a toast-raok * Cream Toast Out and toast as foi battered toast foor or five slioes of bread, boil a pint of cream, dip eaob slice in the boiling oream, laj hem in a oovered dish ; add a little salt tc the cream, poar it over the toast, cover and serve. * Milk Toast Cat slices from a loaf of stale bread half an inch thick, and toast them evenly brown on both sides ; whilst the bread is toasting, boil three pints of milk, and when it comes to a boil, stir in it a qaarter of a pound of batter rubbed to a paste with two tablespoonsful of flour and a little salt. When it begins to thicken, dip each slice of toast in it, and lay them evenly in a deep dish. When all are done, pour over the milk^ cover closely andjserve. Hew England Breakfast Padding. Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoons^ of Indian meal, stirring all the time ; then add a little salt and half a teacup of molasses ; batter a TurkVhead pudding-dish, pour the pudding in, and set it in a cool oven and let it remain all night, until breakfast time. Serve hot. To be eaten ¥dth butter. A stand- ing Sunday morning breakfast-dish in some parts of New Eng land. * Laplanders. One quart of flour, a quart of milk, two eggs, a teaspoon cf •alt; beat the whites and yolks of the eggs separately. Beat all together ; bake in a Wisconsin pan ; put the pan into the oven and make it hot, then put a piece of butter the siie of a hickory nut into each compartment. When melted, half flD them with the batter, and lake quickly in a hot oven. 160 COOKER T FR OM EXPEBIENOB. * Bye Pnib. One pint of milk, four eggs beaten separately, a little salt, and rye flenr to make a thin batter. These must be baked in the same pan and in the same way as Wisconsin Cakes. * Pop-OYers. Two caps of flour, two of milk, two eggs, batter the size of an egg, a little salt; rob the batter in the floar, add the eggs beaten ▼ery light, separately and then together, then the salt and milk , bake qaickly in small tins or caps in a hot oven ; fill the tins only half fall ; eaten hot with butter for breakfast or tea. *Wheatlets. Three cups of flour, three eggs, one pint of new milk, and a little salt; mix and bake the same as Wisconsin oakes. * Baised XalBns, Ho. 1. Three pints of flour, three eggs, a piece of butter the siie of an egg, two teaspoons heaping Aill of white sugar, half a cup of yeast, and a quart of milk ; warm the milk with the butter in it, cool a little, stir in the sugar, addn little salt; stir this gradually into the flour, then add the e^s and yeast. Make them up at noon, if wanted for tea, and when light, stir in half a teaspoon of soda dissolved in a teaspoonful of hot water ; add just before you put the batter in the rings — ^fill them only half full. Baised Huflbis, Ho. 2. One quart of milk, three eggs, three ounces of butter or butter and lard mixed

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