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Wheat Muffins
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 111. The excerpt below is the record exactly as published.
WHEAT MUFFINS. Mrs. Ella Hoyt, Kansas City. Butter the size of an egg, a pinch of salt and a tea- spoon of sugar, one egg (beaten separately), one cup of milk, two cups flour and two teaspoons of baking powder. Mix the above in the same manner as for cake. One cup of blueberries added makes an agree- able change. POPOVERS. Mrs. John C. Allen. One egg, one and one-half cups flour, one and one- half cups milk and pinch of salt. Bake in hot irons in very hot oven about twenty minutes, serve immedi- ately. BKEAKFAST DISHES 233 PUFF OVERS. Mrs. Fred Wildemuth. Yolks of two eggs well beaten, three-fourths cup sweet milk, one teaspoon melted butter, one-half teaspoon sait, one teaspoon sugar, one and one-half cups flour, two teaspoons baking powder, whites of eggs. Bake in gem tins. MOCK SAUSAGE. Soak dry bread in water. Chop equal amount of any kind of cold meat fine. Season with salt, pepper and sage. Make in little cakes and fry. BREAKFAST SCONES. Mix as for biscuit two heaping teaspoons of baking powder, one scant quart of flour, salt and two table- spoons butter. Cut into this with a knife one pint of unskimmed milk. Roll one-fourth of an inch thick. Cut in rounds, put in a shallow pan, not letting them touch and place in a hot oven. When done tear open and put a piece of butter in each one. Serve at once. SCRAPPLE OR PANHAS. Miss Eliza Moses. Mrs. L. M. Gates. Take a hog's head, heart, tongue and part of the liver. Cleanse and soak in salt and water for twenty- four hours. Put on to boil in cold water ; cook until easily removed from the bones ; chop fine ; season highly with salt, pepper and sage. Strain the liquor in which they were boiled. Return the meat to the liquor ; place on stove ; thicken with corn meal and a teacup of buckwheat flour until the consistency of mush. Mold and fry like mush. Will keep all winter by covering with hot lard. SCRAPPLE. Boil two or three pounds of sausage for fifteen min- utes in two quarts of water. Add corn meal and salt and cook forty minutes. Pour in deep dish when cold. Slice and fry as mush. 234 BREAKFAST DISHES CREAM TOAST. Boil sweet cream with small piece of butter, salt; or use milk, more butter and a little flour. Bring to table in pitcher and pour over toast as it is served. FRENCH TOAST. Beat one egg in a shallow dish, add one teaspoon of sugar
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