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MUFFINS & GRIDDLE CAKES
| ANNIE'S
CORN CAKES |
| One egg, one pint of sour milk, one-half
teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not
too stiff a batter. |
| CORN
MEAL GRIDDLE CAKES |
| One and one-half pints sour milk, one good
teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint
flour, one egg. |
| CORN
MUFFINS |
| Make just as you do wheat muffins, using
one-half wheat flour, and one-half corn meal. |
| FRENCH
BREAD GRIDDLE CAKES |
| One pint bread-crumbs. One pint milk; scald,
and pour over bread crumbs at night to make a batter. Four eggs, two cups
or less flour, one-half cup or less butter. Bake like buckwheats. |
| GOOD
MUFFINS |
| One egg, one cup milk, one tablespoon sugar,
one tablespoon butter, two teacups flour, three teaspoons baking powder,
one teaspoon salt. Mix yolk of egg, butter, and sugar; add then the flour,
baking powder, and salt, sifted together; then white of egg, beaten well.
Bake ten minutes in quick oven. Much of the success in baking depends upon
having the iron muffin ring well heated on the top of stove before putting
the batter in them. |
| GRAHAM
MUFFINS |
| Graham muffins are made in
the same manner as the Corn Muffins above, using equal parts wheat and graham flour. |
| MUFFIN
OR SHORTCAKE DOUGH |
| Two pints of flour, three tablespoons of
sugar, one tablespoon of melted butter, one egg, one pint of sweet milk,
three teaspoons of baking powder. Bake in a quick oven in muffin rings, or
drop the dough from the end of your spoon as you do for drop cake. To be
eaten hot. Try with a broom splint, as cake. Enough for four or five large
persons. |
| MUFFINS
(1) |
| Three eggs beaten separately, one-half cup
of sugar, two-thirds cup of butter, one pint of sweet milk, two heaping
teaspoons of baking powder; add flour to make it as thick as cake batter. |
| MUFFINS
(2) |
| One cup sweet milk, one-half cup butter, one
egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and
one-half cups flour, a pinch salt. |
| MUFFINS
(3) |
| To each cup of flour, add two teaspoons of
baking powder, large pinch of salt; moisten with sweet milk to the
consistency of drop dough. Have muffin pans hot, with a teaspoonful of
butter in each. Bake ten minutes in hot oven. |
| QUICK
MUFFINS |
| One cup flour, one heaping teaspoon baking
powder, one egg, two tablespoons melted butter, a little salt; mix all
together; before stirring them, add sufficient water to make a stiff
batter. Bake in hot oven about fifteen minutes. |
| VERY
NICE CORN MEAL GRIDDLE CAKES |
| One pint rich sour milk, one well beaten
egg, one large tablespoon flour, teaspoon soda, meal enough to make the
mixture not quite as thick as for flour cakes. |
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