Variation I Muffins

Ingredients

• 1 cup sugar
• 1 tablespoon butter
• 1 cup sweet milk
• 2 teaspoons baking powder
• flour enough to make a nice batter

Method

1. 1

   Cream together 1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter, same as for cake.

2. 2

   Put a tablespoon of batter in each muffin ring and bake.

3. 3

   These are nice warm or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 61. The excerpt below is the record exactly as published.

1 cup sugar, % cup raisins, 34 cup currants. Knead for 3 minutes, turn out on a flat cake tin, sprinkle with chopped nuts, let rise and bake.— Mrs. C. Wurtz, 212 S. 2nd Ave., Maywood, 111. ENTIRE WHEAT CRACKERS.— Mix fresh-ground wheat- meal with pure soft water into a stiff dough. Roll out and cut the mass into thin crackers and bake in quick oven. Be careful not to burn. — Mrs. C. J. Jeffries, Winnetka, 111. CRISP CRACKERS.— To freshen crackers which have be- come stale, spread thickly with butter, place in a dripping pan and brown in hot oven. — Mrs. Conklin. 914 N. 5th Ave., Maywood, 111. CRISPED CRACKERS.— Split butter crackers, and spread with butter: put them into a pan buttered side up, and brown in hot oven. Serve with soups. — Eloise Jennings, Winnetka, 111. CRUMPETS. — 1 cup brown sugar, 1 cup chopped raisins, J^ cup butter. 1 egg, Yi teaspoon soda, 2 tablespoons sour milk, Xy^ cups flour, y^ teaspoon allspice. Mix the sugar, butter, egg togeth- er, then the flour, raisins, spices; add to the above, soda dissolved in sour milk. Make a rather stiff dough, drop with a teaspoon on a buttered di^h and bake in a hot oven. — Mrs. C. E. Clarkson, Wil- mette. 111. FADGE. — To 1 cup wheat flour add 1 cup cold water; mix and beat until light, pour into hot buttered gem pans and bake 30 or 35 minutes. — Mrs. Jane Evers, Winnetka, 111. GEMS GEMS. — Pt. flour. 2 teaspoons baking powder, tablespoon of sugar, little salt, tablespoon butter or shortening. Mix up and drop into gem pans. Put in 1 egg, flour first, then shortening and baking powder; then sugar and salt, then 98*^; flouf tQ malce stjff, — Mr*. Frank Cook, Whiecljng, III 94 BREAD VARIATIOlJ I.— To y^ cup sugar add 2 tablespoons butter, 1 "ggi 1 Pt. milk, 1 teaspoon cream tartar, 1 teaspoon soda, flour tu mix as stiff as cake; can be cooked in baker sheet. Cut in squares or in muffin rings. — Mrs. Waldon Emmery, Glencoe, 111. BRAN GEMS. — Cream together butter size of an egg, Y^ cup brown sugar or y^ cup white sugar; add 1 cup sour milk, 1 cup flour, 2 cups bran, a little salt, 1 teaspoon soda dissolved in warm water, 1 cup currants. Bake about ^ minutes. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. VARIATION I. — 2 cups bran, 2 cups flour, 1 teaspoon soda; beat K cup butter, 1 cup sugar and 2 eggs together; then add the IJ^ cups sour milk ai.- » and last the soda sifted in the flour. — Mrs. Chas. Eggleson, Wheeling, 111. CORNMEAL GEMS.— Beat together 1 tz%> W cups milk, % cup sugar, 2 level teaspoons baking powder. Then mix 1 cup corn- meal and }/2 cup flour, adding a little at a time, beat well for at least 5 minutes; then add the stiffly beaten whites of egg, and bake in gem pans in moderate oven. — Mrs. Ella Fairchild, Palatine, 111. GINGER GEMS. — Mix together 1 cup molasses, 1 cup sour cream, I egg, 1 teaspoon soda, 1 tablespoon ginger, 2J/^ cups flour, a little salt; bake in patty-pan tins. — Mrs. Chas. Ellis, Winnetka. 111. GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons baking powder, and J/^ spoon of salt; add 1 egg, 1 cup milk, 1 cup water. Beat well and pour in heated gem pans. Bake 15 to 20 minutes. — Mrs. C. E. Rawlins, Glen View, 111. VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, 1 tablespoon butter, 1 tablespoon sugar, a little salt, 2 teaspoons baking powder and sweet milk to make a stiff batter, or use 1 tea- spoon soda and sour milk. Bake either in a loaf or gem pans. — Mrs. E. C. Westinghous, Mayfair, 111. VARIATION II. — 1 tgg, 1^ cups brown sugar, V/^ cups sour cream, pinch of salt, 1 small teaspoon cinnamon, a good ^2 cup currants, 3 cups graham flour. Beat tgg and sugar together, add ^p tQ\ir crearoi s»lt, cinnamon and currants; beat well together, COOK COUNTY COOK BOOK 95 then add the flour in which the soda has been thoroughly mixed. Bake in well-buttered gem rings. — Mrs. Ella Fairchild, Palatine, 111. HONEY GEMS.— To 2 qts. flour add 3 tablespoons melted lard, y^ pt. honey, Yi. pt. molasses, 4 'heaping teaspoons brown su- gar, 1^ level tablespoons soda, 1 level teaspoon salt, J^ pt. water, 54 teaspoon extract vanilla. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL GEMS.— To 1 cup cold water and 1 cup sour milk add 2y2 cups fine oatmeal, 2 tablespoons sugar, 1 teaspoon salt, Yz teaspoon soda. — Mrs. D. O. Dooley, Bensen, 111. RYE GEMS. — Mix together 1 cup ;9f cornmeal and 1 cup of rye. Stir into the mixed meal 1^ cups '^j^rice water. Beat the latter vigorously for 10 or 15 minutes, then turn into hot irons and bake. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. ENTIRE WHEAT GEMS.— 2 cups of whole wheat flour, 1 pinch of salt, 1 piece of butter size of an ^zZi I cup of milk, 1 tea- spoon baking powder. Beat for 1 minute and bake in gem pans for % hr.— Mrs. C. J. Jeffries, Winnetka, 111. JOLLY BOYS.— Mix together thoroughly 1^ pts. of ryemcal, Yi pt. of flour, Yi. cup of cornmeal, 2 pinches of cinnamon, a little salt, and 2 teaspoons of baking powder. Add 1 well-beaten egg; 2 tablespoons each of molasses and sugar, and enough cold water to make a thick batter. Fry in hot lard 1 heaping tablespoon at a time and cook until well browned. — Mrs. C. J. Jeffries* Winnetka, 111. MUFFINS MUFFINS. — Cream together 1 cup sugar and Yi cup good shortening, add 7 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to inake a little stiffer than cake batter, sifted with 2 teaspoons baking powder. Bake in mufiin tins. — ^Mrs. Frank R. Webber, 1001 S. 7th Ave.. Maywood, 111. VARIATION I. — Cream together 1 t%^y 1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter

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