Rye Muffins

Ingredients

• 2 eggs
• 1 c milk
• ½ t salt
• 1^ c rye flour
• 1 t baking powder

Method

1. 1

   Beat yolks, add milk, salt, rye flour, and baking powder.

2. 2

   Beat egg whites until stiff and fold into the mixture.

3. 3

   Pour into greased pans and bake for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.

^ t salt, }i t mace and i t finely chopped onion. Return to the fire, cook, stirring constantly until 126 LESSONS IN COOKING the mixture thickens; boil 2 or 3 m. Strain around the omelet. Biscuits Two c flour, 4 t baking powder, 3^ t salt, i T shortening, about ^ c milk. For directions see page 24 or 78. Preparing the Meal About 3^ h before lunch time make the biscuits using once and a half the recipe. Reserve ^ of the dough for the veal pot pie for dinner, keeping in a cold place until needed. Make the omelet and when in the pan, make the tomato sauce. When done set to one side until the omelet is fin- ished, then make the tea. Serve the lunch. DINNER Tuesday Lesson 70 VEAL POT PIE MASHED POTATOES SUCCOTASH SWEET RICE CROQUETTES Veal Pot Pie Wipe a piece of veal from the shoulder and cut it into pieces for serving; add 3^-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point. Boil 5 m, skim and let simmer until the meat is tender. If one possesses a "fireless cooker" place the meat in the cooker after boil- ing about 10 m, and leave for 2 or 3 h. When tender add salt and pepper to season, cut the biscuit dough left from luncheon into small rounds and place on top of the stew. Cook 10 m without lifting the cover. Serve the meat in the center of the platter, sur- rounded by the dumplings. Pour the gravy over the whole. Succotash Place the contents of a can of succotash in a saucepan, add yi t salt, dash of pepper, add 2 T butter. Place over the fire and when hot serve. Or to >^ can corn add i c cooked lima beans, and proceed as above. Sweet Rice Croquettes Cook Yz c rice, blanched and salted, in i>^ c milk, until DECEMBER MENUS 127 tender and dry ; add 2 egg yolks, 2 T each of butter, sugar, whipped cream and candied orange peel, shredded fine. When cool form into peach shapes, or any form desired, dip in egg, then crumbs, and fry in deep fat. Serve plain, or with fruit syrup, or with fruit, fresh or preserved. Mashed Potatoes For 8 potatoes use 3 T butter, y^ c cream or milk, and ^2 t salt. For directions see Lesson 3, page 15. Preparing the Meal About 2 h before dinner start the meat cooking. An hour and a half after this wash and pare the potatoes and put on to cook in boiling salted water. Make the croquettes, shape, egg and crumb them. When the potatoes are nearly done, heat the fat for frying the croquettes. Cook the succotash adding the seasonings be- fore heating. Put the dumplings into the stew, and while they are cook- ing fry the croquettes, draining them on brown paper. Serve the dinner, then the dessert on small fruit plates, with fruit syrup, or fruit as desired and convenient. BREAKFAST Wednesday Lesson 71 ORANGES CREAMED CODFISH POTATO CAKES RYE MUFFINS COFFEE Creamed Codfish Wash y2 pound salt codfish ; cover with cold water and soak it over night. Next morning pick it apart ; cover with boiling water and cook slowly about 10 m. Drain again. If not soaked over night put on in cold water and slow- ly bring it to the boiling point changing the water 2 or 3 times if necessary. Place 2 T butter in a saucepan, and when melted add 2 T flour, mix until smooth, then add 2 c milk. Stir over the fire until boiling, add the codfish and season with pepper to taste. Place the mixture over hot water for 15 or 20 m. Just before serving add i well beaten egg, cook I m longer, then serve either plain or on toast. Potato Cakes To 15^ c cold mashed potatoes add i well beaten egg. 128 LESSONS IN COOKING Mix thoroughly and shape into round flat cakes about }i inch thick. Saute in about 2 T butter or bacon fat until golden brown on both sides. Rye Muffins Separate the yolks and whites of 2 eggs, beating the yolks slightly. Add i c milk, ^ t salt, then i^^ c rye flour

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