Steam Puffs

Ingredients

• 2 tablespoons sugar
• 4 tablespoons melted butter
• 1 cup sweet milk
• 1 cup chopped raisins
• 2 cups flour
• 3 teaspoons baking powder

Method

1. 1

   Cream together ingredients and steam for 30 minutes in cups; to be eaten with maple syrup.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 64. The excerpt below is the record exactly as published.

teaspoons baking powder, ^ cup milk, 1 eggf 2 tablespoons sugar, J^ teaspoon salt, 2 ta.ble- spoons butter. Mix and bake in muffin rings. — Mrs. Edith Fair- child, Glen View. 111. COOK COUNTY COOK BOOK 99 QUEEN OF MUFFINS.— Cream together J4 cup butter, 54 cup sugar, 1 egg, 2 cups flour, ^ teaspoon 'baking powder, ^ cup milk; cream, butter and sugar, add beaten egg, add milk and flour and baking powder alternately. Bake in buttered gem pans. — Mrs. H. A. Sherman, Palatine, III. VARIATION I. — ^Mix well 1 cup brown sugar, 1 cup sour milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small teaspoon soda; add 2 small cups graham flour. — Mrs. Castle Hop- kins, Winnetka, 111, TWIN MOUNTAIN MUFFINS.— Cream together ^ cup but- ter, ^ cup granulated sugar, ^ teaspoon salt, 1 egg, well beaten; add ^ cup sweet milk, 2 cups flour, 4 level teaspoons baking pow- der. Bake in buttered tins in quick oven. — Mrs. Ella Fairohild, Palatine, 111. RICE MUFFINS.— Mix 6 cups of rice flakes, IH cups oi flour, 1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nut. Bake 25 minutes. — ^Mrs. E. D. Kelley, Winnekta, 111. TOASTED ENGLISH MUFFINS.— Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten ^SS^ V2 cup sugar, 1 tablespoon butter, 3 pts. flour, Yz cake yeast, milk enough to make a stiff batter, not quite as stiff as for bread; beat the egg, sugar and butter with the squash. Let rise, knead into muffin shapes, let rise again and bake. — Mrs. D. O. Dooley, Bensen, 111. POP-OVERS POP-OVERS.— Beat 4 eggs, add 1 pt. of sifted flour, and thin with 1 pt. of milk; add Vt teaspoon of salt and 1 tablespoon of melted butter. Beat vigorously for 10 minutes and pour into hot pop-over cups or gem tins and bake in a quick oven. — Mrs. Gust. W. Youngstedt, 403 S. 3rd Ave., Maywood', 111. 100 BREAD ILLINOIS POP-OVEKS.— Sift twice 1 cup of flour; add to it graduall\- 2 eggs? mixed thorougihly together, 1 cup of milk and a little salt; beat until smooth. Put into greased hot gem-pans and bake in moderately quick oven for 45 minutes. If properly 'baked they will 'swell 6 times their original bulk. — Mrs. C. J. Jeffries, Winnetka, 111. PUFFS BREAKFAST PUFFS.— Mix H cup water, J^ cup milk; add the 1 cup flour gradually, beat until light, pour into hot buttered gems. Bake 30 to 35 minutes in hot oven. — Mrs. Ernest D. Dean, Glen View, 111. GRAHAM PUFFS.— To 1 qt. graham flour add Yi pt. fine white flour, and enough warm milk or water to make a thick bat- ter, no salt or baking powder required; have your oven hotter than for biscuit and your gem pans standing in the oven until you get ready; beat batter thoroughly, grease your pans and drop in while the irons are smoking hot. Bake quickly a nice brown. — Mrs. Frank Ferguson, Franklin, 111. STEAM PUFFS.— Cream together 2 t%^s>, 4 tablespoons su- gar, 4 tablespoons melted butter; add cup sweet milk, 1 cup chopped raisins, 2 cups flour

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