Rice Muffins

Ingredients

• 2 cups of flour
• 1/2 teaspoon of salt
• 1 cup of milk
• 1/2 cup of melted butter
• 1 cup of boiled rice
• 2 teaspoons of B. Powder

Method

1. 1

   Sift together flour, salt and B.

2. 2

   Powder, add the rice, and work in lightly.

3. 3

   Mix to the batter with the egg, milk and butter, and bake in hot greased gem pans about thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 20. The excerpt below is the record exactly as published.

Rice Muffins 2 cups of flour. ^2 teaspoon of vSalt. i cup of milk, X cup of melted butter, i cup of boiled rice, 2teavSpoons of B. Powder, i q^^. Sift together flour, salt and B. Powder, add the rice, and worK in lightly. Mix to the batter with the ^gg milk and butter, and baKe in hot greased gem pans about thirty minutes, Mrs Qoi'VA3i'A 516 Curran Str. Lady canvassers can make good profits by having a (sideline) of GflLLlHG CARDS Send 1 Q c for Samples with your name on, to Gus. Bree. Cliccolate Caranieis 59 One cupful of grated chocolate, 2 cupsful of brown sugar, I cupful of West India mclasscs, 1 cupful of millc, or cream, butter the size of an egg, boil until thick, ahnost brittle stirring constantly. Turn it out on to buttered plates, and wl:en it begins to stilTen, marK it in squares, so that it will break easily wh^n cold. So.ne lixeit flavored with a tablespoonful of vanilla. Mrs \_,hz\e [jingle Si I r:im Str. Ca:-a:nel Filling I scant cup of butter, 2 cups of brown sugar, % cup of sweet milk. Mix well together and cook very fast until it hardens slightly, when dropped in cold water. Miss Minnie Ranike I4I7 Bodeman Str. Sponge Cak2 10 eggs 2 cups of sugar, 2 cups of flour, i teaspoon of B. Powder, beat yolks and eugar to cream, Beat whitesof eggs seperately. Flavor to suit t-dste. Bake 1 hour. Mrs W- f^agnus 863 Arch Str. Anias Cakes Take i prr.nd of sugar, and 4 eggs, stir >^ hour, then add ^,4 tcaspconful of hartshorn well powdered. Anias to taste, and flour to make very stiff; then bake libs Minnie B^'^c I9I3 ^.lilkr rtr. 6o Vanilla Wafers You take Vs cup of butter, fivA Vs cup of lard mixed and then taKe 1 cup of su^iar, i erg well beaten, % cup of milk, 2}i cups of flour, 1 level teaspconful of B Pow- der, ^s teaspcon of salt, at;d 2 teaspoons of vanilla. Cream tbe butter and lard add the sugar egg milk and vanilla, sift together thoroughly the flour, B. Powder and salt, and add. Cut into shape and bake in a moder- ate oven, lilies Hanna Rodin. 190I Her:.chler Str. Ginger C.)')kies I cupful of sugar, i cupful of molasses, 1 cupful cf lard or butter, 2 eggs, i teaspoonful of salt, i teaspcon- ful of ginger, ^2 teaspoonful of cloves, % teaspoonful of cinnamon, }4 teaspconful of allspice, 1 eup of hot water, stir in this water 1 teaspoonful of baKing scda. Add enough flour to stiffen it, then bake in quick oven. Miss Rose Rynott. 317 Emmett Str. Welsh R-irebit I cup of grated cheese, 1 egg. i teaspoon of mustard 2 tablespoons of butter, i cup of scalded milx or cream Salt and paprica, toast or crackers. Melt the butter, add the cheese and seasonings, when nearly melted, pour over them the scalded milK or cream, and just before seiving, the egg well beateu. vServeon, the toast or crackers. Mrs Jensen. 528 Curran Str. Newton Pudding 61 7 t^?gs, 7 tablespoons of flour, i qt of milk. Put the ^\'hites of the eggs, beaten lo a stiff froth, on the top of the crust. Bake one hour in a slow oven. Serve with a wine sauce. Mrs T. G. Kelly 3o5 N 6 th. vStr. Chocolate Ice Cream 8 oz. of chocolate, i pt. of milk 2 cups of sugar. Boil until thick and s:nooth, then cool. When cool, add I qt. of cream. Flavor with vanilla and freeze INI i ss E nim a R amk e 141 7 Bodeman vStr. Biscuits To 1 quart of flour, add 3 teaspoonsful of B. Powder, shorten with i tablespoonful of sweet butter, or lard, add r teaspoonful of salt, mix with sweet milk, or cold water, make as soft a dough as you can handle, knead r.s-Iittle as possible, and bake immediately in a quick oven Mrs. C Peterson 319 G;atten Str. Ccckics Take 2 cups of sugar, 2 eggs, ^'2 cup of lard, % cup of L utter, I tcaspccnful of scda, disolved in a cup ol sour milk, i teaspoonful of vanilla, flour enough to stiffen, arid roll tliin ar.d bake in liot oven Mrs. 3ha-:i^)C"la"n 1519 Thul Str. ^2 Ginger Cake I cup of sugar, i cup of molasses, 2 eggs, 2 tablespoonsful of lard or butter, i teaspoonful of salt, 1 teaspDonful of ginger, I-2 teaspoonful of cloves, 1-2 teaspoonful of cinnamon, stir in 1 cup of sour milk, i teaspoonful of soda, then add i quart of flour. Mrs. F\. Rvnott 317 E^"^^i^^^^t Str. Ivice Pudding I quart of mllK, t tablespoonful of butter, 2 table- vSpoonstul of rice, 1-2 cupful of raisins, sweeten to taste add a delicate taste of cinnamon, or nutmeg. Seed the raisins, do not let the pudding brown until it is thicK- ened sufficiently. Cool before served. Mrs. A. Petersen 319 Gi-attcn Str. ^:ar.d S. Cake I ^2 cup •, cf brown sugar, 3^ cup of butter, 3 eggs, )4 cup of milk, j4 cup of flour, thenstir in the chocolate custard, which is made as follows; - Chocolate CusLard,: 8 tablespoons of grated chocolate, 5 tablespoons of granulated sugar, 1-2 cup of milk.

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