Twin Mountain Muffins

Ingredients

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup sweet milk
• 2 cups flour
• 4 level teaspoons baking powder

Method

1. 1

   Cream together butter, sugar, and salt.

2. 2

   Add beaten egg, sweet milk, flour, and baking powder.

3. 3

   Bake in buttered tins in a quick oven.

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.

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 sifted with 3 teaspoons baking pow- der. Steam >2 hr. in cups; to be eaten with niaple SATup. — Mrs. C. Buttercup, Bensen, 111. "BELVIDERE PLANTATION" BRANDON PUFFS.— 1 yeast cake. Make into a stiff batter over night with sweet milk, 1 qt. of flour, 1 teacup butter, 4 eggs. Next morning add a teacup of cornmeal, sifted finely, beait well and put to rise in cups or mufiin pans, and bake when light. — Mrs. Joseph Dunlop, Bartlett, 111. ROLLS ROLLS. — Bring to a boil 1 qt. sweet milk, 1 teaspoon sugar, 2 tablespoons butter, salt as for bread. Allow the mixture to cool to lukewarm, add 1 yeast cake; stir in flour enough to make a thin batter, then cover warm and let stand over night. In the morning mix same as bread (not very stiff) and let rise, then roll out like COOK COUNTY COOK BOOK 101 biscuits and fold one side over on other and press down once. Put in tin, let rise and bake in moderate oven. — ^Mrs. Alex. Drexel, Park Ridge, 111. BAKERS* ROLLS.— Scald 1 pt. sweet milk, while hot add tablespoon butter; when milk is lukewarm add the well beaten white of 1 egg, Yt. cup granulated sugar, 1 yeast cake; stir in flour and mould into a loaf. Let rise over night and mould 3 times, then roll out to an inch in thickness, cut into biscuits, butter on Yz and fold over, let rise and bake in quick oven. — Mrs. H. B. San- born, Bartlett, Jll. VARIATION I. — Take 1 pt. bread sponge, add beaten whites of 2 eggs, Ya cup sugar, Y^ cup butter, mix well and set in a warm place to rise, then roll out to a thickness of J^ inch, cut out with cake cutter; butter top of one and place another one over, set aside to rise and bake for J/^ hr. Currants may be added if desired. — Mrs. C. C. Clancy, Kenilworth, 111. BOSTON ROLLS.— Mix together 1 pt. new milk (warm), ^ cup sugar, butter size of an o.^^, 1 cup yeast, and flour enotfgh to make a thick paste, Y2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the bread'board quite thick, dip in melted butter and lard, let rise till very light. Bake % of an hr. — Mrs. Ethan Earie, Mayfair, 111. STEAMED BROWN BREAD ROLLS.— Beat together Y\ cup sugar, 1 t^g, then add lYz cups buttermilk, 1 teaspoon salt,

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