Wheat Muffins

Ingredients

• One egg
• one pint of flour
• one tablespoon of meal
• one teaspoon of soda
• one pint of buttermilk
• one teaspoon of salt

Method

1. 1

   Beat well and bake in hot pans.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 7. The excerpt below is the record exactly as published.

Wheat Muffins One egg, one pint of flour, one tablespoon of meal, one teaspoon of soda, one pint of buttermilk, one teaspon of salt. Beat well and bake in hot pans.—Mrs. R. E. Dalton. Pop Overs Beat two eggs, without separating until well mixed, but not very light, add to them one-half pint of milk. In another bowl put one-half pint of flour and salt spoon of salt, and pour into it gradually the eggs and milk, beating all the time. Strain the batter through a sieve into the first bowl. Have iron gem pans well greased and heated. Pour about two-thirds full and bake in a moderate oven about 40 minutes. Tf they fall when taken from the oven they have not been baked long enough.—Mrs. Robert Lassiter, Charlotte. Biscuit Waffles One cup of biscuit crumbs, one cup of flour, one cup of buttermilk, one egg, fourth of a teaspoon of soda, salt to taste——Mrs. R. C. Burton. Rice Waffles Three eggs well beaten, one and a half pints of flour, one-half pint of cold rice, butter or lard the size of a hen’s egg, a little salt, one-half teaspoon of soda. Mix with sour milk, or use two teaspoons of baking powder and mix with sweet milk. Do not have batter too thick.—Mrs. C. G. Lanier. Spanish Waffles Cream one-quarter pound of good butter, adding by degrees the beaten yolks of six eggs; beat well, then sift in ten ounces of flour, stirring all the time. Now whip up the whites of the eggs and thor- oughly stir these in, adding: sufficient milk to form a medium thick batter. Bake in waffle irons. In all cases be sure to have the irons well greased and hot when the batter is poured in. One-half this quantity will be sufficient for a small family.—Mrs. W. J. Jones. Waffles Without Milk Four eggs beaten very light, whites and yolks separately, one cup of rice boiled soft, two large tablespoons of melted lard, one quart of flour, two teaspoons of baking powder, salt to taste and water enough to make thin batter.—Mrs. M. F. Patterson. fourteen THE TWIN-CITY HOUSEWIFE Sandwiches Almond Sandwiches Blanch almonds, grind and mix with mayonnaise and spread be- tween thinly sliced bread.—Miss Mary Bailey. Cheese Sandwiches, No. 1 Chop eight olives, mix with highly seasoned cheese, and spread between slices of buttered bread. Cheese Sandwiches, No. 2 Into one pound of grated cheese stir one-half cup of cream and one cup of pecans, almonds, and English walnuts chopped fine. Spread on thin slices of bread over which have been put mayonnaise dressing. —Mrs. N. S. Wilson. Cheese Sandwiches, No. 3 One-half pound of grated cheese, one good sized Bermuda onion chopped fine, one teaspoon Worcestershire sauce, half a teaspoon of salt, and a dash of cayenne. Mix with mayonnaise and use as filling for sandwiches.—Mrs. W. C. Linville. Chicken Sandwiches Boil one chicken tender and low in its broth, pull off all skin and put meat through a chopper with six hard boiled eggs. Season highly, put back in liquor and set on ice during night to jelly. Spread bread with mayonnaise and slice and put chicken between—Mrs. W. J. Conrad. Club Sandwiches Three slices of bread thinly cut in any desirable shape, toasted and buttered. Place a lettuce leaf on the lower slice and on it put thin slices of chicken breast. Put on this a second slice of bread, and on this a lettuce leaf and thin slices of broiled breakfast bacon. Cover with the third slice of bread, finish with thin lengthwise slices of cucumber pickle. If liked, thin slices of tomato and some mayonnaise dressing may be used with the meat between the slices of bread.— Mrs. J. M. Lentz. Cucumber Sandwiches Pare cucumbers, slice very thin and put in ice water for half an hour. Take from water and drain; put in a dish and pour over them French dressing. Place between thin slices of buttered bread. Egg Sandwiches Boil the eggs for forty-five minutes, plunge into cold water and peel. Rub them through a sieve and to each egg allow one-half a tea- Spoon of soft butter. Work to a paste; season highly and spread be- tween thin slices of bread. Fig Sandwiches Between thin slices of bread cut in fancy shapes and buttered spread the following filling: One-half pound finely-chopped figs, one- third cup of Sugar, one-half cup boiling water, two ‘tablespoons of lemon juice. Mix all together and cook in a double boiler until thick enough to spread.—Mrs. J. B. McCreary. THE TWIN-CITY HOUSEWIFE fifteen Jelly Sandwiches Cut fresh bread while yet warm as thinly as possible. Butter slices evenly, spread with lemon jelly and sprinkle with freshly grated cocoanut.—Miss Grace Whitaker. Ginger Sandwiches Butter very thin slices of bread and cover with finely minced crystalized ginger. Ham and Egg eandeichee Chop fine cold boiled ham and hard-boiled eggs, mix and season with salt, pepper and a little mustard. Moisten slightly and spread between thin slices of bread. For rolled sandwiches it is necessary to have fresh bread, cut lengthwise in thin slices and buttered before cutting. After the meat is spread on, roll up and wrap in a long, nar- row cloth until needed, that they may keep their shape. Lamb Sandwiches Cook meat until tender, mince very fine. Add enough thick cream to moisten, season with salt and spread between thin slices of buttered bread. Veal may be used in the same way. Lettuce Sandwiches Take the white part of the lettuce and wipe perfectly dry; have ready three hard-boiled eggs, remove yolks and rub to a paste with four tablespoons of thick-cream; add one-half teaspoon of lemon juice and about four tablespoons of whipped cream; season with red pepper, and one teaspoon of salt

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