Part 12 (2/2)

-BERRY m.u.f.fINS---Mix two cups sifted flour, one-half teaspoon salt and two rounded teaspoons baking powder. Cream one-quarter cup of b.u.t.ter with one-half cup sugar, add well beaten yolk of one egg, one cup milk, the flour mixture and white of egg beaten stiff. Stir in carefully one heaped cup blueberries which have been picked over, rinsed, dried and rolled in flour. Bake in m.u.f.fin pans twenty minutes.

-b.u.t.tERMILK m.u.f.fINS---Sift four cups of flour, one-quarter cup of cornmeal, and one level teaspoon each of salt and soda three times. Beat two eggs well, add a level tablespoon of sugar, four cups of b.u.t.termilk, the dry ingredients, and beat hard for two minutes. Bake in m.u.f.fin rings or hot greased gem pans. One-half the recipe will be enough for a small family.

-ENGLISH m.u.f.fINS---One pint milk, two level tablespoons shortening (b.u.t.ter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and b.u.t.ter a griddle and place on it b.u.t.tered m.u.f.fin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and b.u.t.ter.

-GRAHAM m.u.f.fINS---Heat to the boiling point two cups of milk, add a tablespoon of b.u.t.ter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and b.u.t.ter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pans.

-HOMINY m.u.f.fINS---Sift twice together one and one-half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar, and a saltspoon of salt. To one cup of boiled hominy add two tablespoons of melted b.u.t.ter and one cup of milk. Add to the dry ingredients and beat, then add two well beaten eggs. Pour the batter into hot greased gem pans and bake.

-m.u.f.fINS---Sift a saltspoon of salt, two level teaspoons of baking powder, and two cups of flour together. Beat the yolks of two eggs, add one cup of milk, two tablespoons of melted b.u.t.ter, and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs, fill hot b.u.t.tered gem pans two-thirds full, and bake in a hot oven.

-QUICK m.u.f.fINS IN RINGS---Beat two eggs, yolks and whites separately.

Add to the yolks two cups of milk, one level teaspoon of salt, one tablespoon of melted b.u.t.ter and two cups of flour in which two level teaspoons of baking powder have been sifted, and last the stiffly beaten whites of the eggs. When well mixed bake in greased m.u.f.fin rings on a hot griddle. Turn over when risen and set, as both sides must be browned.

-BOILED RICE m.u.f.fINS---To make m.u.f.fins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted b.u.t.ter. Beat well, pour into hot gem pans and bake.

-BOSTON BROWN BREAD---To make one loaf sift together one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of mola.s.ses and one and three-quarters cup sweet milk. Add one-half teaspoonful of soda dissolved in warm water. Turn into a well b.u.t.tered mold which may be a five-pound lard pail, if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold.

Cover the kettle and keep the kettle boiling steadily for three and one-half hours. If water boils away add enough boiling water to keep the same amount of water in kettle. Put in molds and cut when cool.

-CRISP WHITE CORNCAKE---Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a b.u.t.tered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.

-CROUTONS---Croutons made coa.r.s.ely are no addition to a soup. For the best sort, cut out stale bread into half-inch slices, spread with b.u.t.ter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons incline to brown unevenly shake the pan.

-EGG BREAD---One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of b.u.t.ter, two eggs, one cup milk, bake in a moderate oven.

-GRAHAM BREAD---Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise over night. In the morning add a level teaspoon of salt, two rounding cups of graham flour and one-half cup sugar. Beat well, put into two pans and let rise until light and bake one hour.

-NUT BREAD---One and one-half cups of white flour, two cups of graham flour, one-half cup of cornmeal, one-half cup of brown sugar and mola.s.ses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one-half teaspoon of salt. Bake in a long pan for three-quarters of an hour.

-OATMEAL BREAD---Over a pint of rolled oats pour a quart of boiling water. When cool add one teaspoonful suet, one teaspoon b.u.t.ter, one-half cup mola.s.ses and one-half yeast cake dissolved in a little water. Stir this thoroughly and then add two quarts sifted flour. Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well b.u.t.tered bread pans: let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread.

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