Rice Muffins

Ingredients

• One cup cold boiled rice
• one pint flour
• two eggs
• one tablespoonful butter
• one teaspoonful salt
• one quart milk

Method

1. 1

   Beat hard and bake quickly.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

two eggs very light, add a tea- cup of milk, pepper and salt to taste, and a heaping table- spoonful butter. Mix well together, and bake in a rather slow oven until lightly browned. It must be baked in a buttered dish, and turned out on a platter to serve. Do not send it to table until the family are sitting down, as it must be eaten hot. No. 180 — MILK OMELETTE. Take a tablespoonful of milk for each egg used, beat the eggs separately, very light, add butter and salt to taste, mix all together, turn into a buttered skillet and leave on until done, which will V in a very few minutes. AUNT JANE'S COOKING GLASS. 205 No. 181 — OMELETTE, aux fines herbes. Make according to the above recipe, but before turning into the frying-pan add two tablespoonfuls chopped parsley, green thyme and sweet majoram, mixed together with pepper and salt. Put a good lump of butter into the frying-pan, and when hot turn in the omelette and fry to a light brown. To make a ham omelette of this: take half the amount of herbs and two tablespooniuls finely chopped ham. No. 182 — CHARLOTTE MUFFINS. One quart flour, three eggs, beaten separately and very stiff, three cups sour milk and a small teaspoonrul soda, a little salt. Beat hard, and bake in muffin rings on a griddle. No. 183 — RIOE MUFFINS. One cup cold boiled rice, one pint flour, two eggs, one tablespoonful butter, one teaspoonful salt, one quart milk, or enough to make a thin batter. Beat hard and bake quickly. " Now I think," said Mrs. King, " that we ought to be able to get a good breakfast out of all these recipes. You '206 BIX LITTLE COOKS. may each choose one dish, and then I'll make out the rest of the bill of fare." '• I don't want codfish," said Mabel. " And I'm tired of corned beef hash," added Grace. "I didn't ask you what you didn't want, young ladies, but what you did! Are there any of these recipes you would like to trv?" V " Rice muffins," answered Grace. " Ham omelette," said Mabel. " I'd like those French potatoes," said Amy; "those that have parsley in them, and a great deal of white sauce." " All those things are nice," replied her mother, " and would be enough if there were none but ladies to breakfast on them, but I think your uncle will expect something more hearty. We must see what Rhoda has in the way of cold meat." Rhoda had some roast mutton from the day before, and some gravy with it. " Ah, that is capital," exclaimed Aunt Jane. " Now we can make a dish fit for a king. You may write down No. 184 — MUTTON RECHAUFFE. Take mutton gravy sufficient to cover the meat, which should be cut in small slices. If you have not enough AUNT JANE'S COOKING CLASS. 207 gravy, add butter, hot water and any kind of catsup, to- mato being the nicest. Add pepper or a teaspoonful of Worcestershire sauce, a tablespoonful of currant jelly and a little salt. Heat this nearly to boiling, then put in the meat and let it remain just long enough to make it also boiling hot. Having been once cooked it is better not to cook it again unless it was under-done at first, in which case it may simmer a few minutes longer. Serve in a covered dish, that it may be eaten hot. " I should think we ought to know by this time that things are to be eaten hot," remarked Grace. " It is something that can't be too often impressed on the minds of cooks and waiters," answered Aunt Jane. u How many good breakfasts are spoiled by being eaten half cold! To be sure, if servants are directed to ring the bell after the meal is on the table, and then the family is late in coming down, then cook can't be blamed if her O f dishes are spoiled. But I have one more recipe to give you for a very favorite dish of mine." No. 185 — JUNKETS. A cup and a half Indian meal, a handful of flour, half a teaspoonful soda, one teaspoonful salt

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