The Myrtle Reed Cook Book Part 23

Sift thoroughly, with three cupfuls of entire wheat flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one and one half cupfuls of sweet milk in which the well-beaten yolk of an egg has been stirred, and two tablespoonfuls of melted b.u.t.ter. Add the white of the egg, beaten to a stiff froth, mix thoroughly, and bake about twenty minutes in hot b.u.t.tered m.u.f.fin-pans in a moderate oven.

HONEY m.u.f.fINS

Sift together three cupfuls of flour, three heaping teaspoonfuls of baking powder, and a pinch of salt. Add two tablespoonfuls of melted b.u.t.ter, three eggs well beaten, one cupful of strained honey, and one cupful of milk. Bake in well-b.u.t.tered m.u.f.fin-tins.

GEORGIA m.u.f.fINS

One cupful of milk, one egg, well beaten, two cupfuls of flour, a pinch of salt, and a teaspoonful of baking powder. Mix thoroughly, and bake in b.u.t.tered gem-irons made piping hot before the batter is put in.

BLUEBERRY m.u.f.fINS--II

One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of baking powder, b.u.t.ter the size of an egg, melted, and two cupfuls of flour sifted with the baking powder. Add two cupfuls of blueberries, stir thoroughly, and bake in b.u.t.tered m.u.f.fin-tins in a quick oven.

SWEET m.u.f.fINS

One half cupful of b.u.t.ter and one half cupful of sugar rubbed to a cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful of sweet milk and stir and mix thoroughly. Sift three and three fourths cupfuls of flour and three rounded teaspoonfuls of baking powder into the m.u.f.fin mixture, beat again, pour into hot b.u.t.tered gem-pans, and bake about half an hour.

PERFECTION m.u.f.fINS

Mix together three cupfuls of flour, one cupful of corn-meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoonful of salt. Work in one heaping tablespoonful of b.u.t.ter or lard, add three well-beaten eggs and two cupfuls of milk. Beat quickly into a firm batter. Bake in well-b.u.t.tered m.u.f.fin-tins.

NEW HAMPSHIRE m.u.f.fINS

Beat together three eggs and one cupful of milk. Add a pinch of salt and one teaspoonful of powdered sugar. Sift together two cupfuls of flour and one heaping teaspoonful of baking powder. Combine mixtures, beat well, and bake in hot b.u.t.tered gem-irons. The cups should be about half full of the batter and the oven only moderately hot.

OATMEAL GEMS

Pour one cupful of boiling water over one cupful of steam-cooked oatmeal and let it stand over night. Mix one cupful of flour, two teaspoonfuls of baking powder, and a half a teaspoonful of salt. Sift, mix with the soaked oatmeal, and add enough flour to make a batter that will drop easily from the spoon. Bake in b.u.t.tered m.u.f.fin-pans.

POPOVERS

One cupful of flour, measured after sifting, one egg, unbeaten, one cupful of milk, and a pinch of salt. b.u.t.ter a gem-pan and put it into a hot oven. Mix all the ingredients together, stirring hard with a wooden spoon. When the pan is hissing hot, pour in the batter, filling each compartment half or two thirds full. Bake in a very hot oven till well puffed and golden brown, cover with a paper and finish baking.

This quant.i.ty makes a dozen popovers.

POPOVERS--II

Two eggs, well beaten, one cup of flour, one cupful of milk, one teaspoonful of salt. Prepare as above and bake in b.u.t.tered custard cups.

FRUIT POPOVERS

Make the batter for Popovers I. Drop a piece of banana, a few blueberries, or a bit of preserved fruit or jam, or a steamed fig into each small cup of batter, which will rise in the cup and almost cover the fruit. These may be served with a simple syrup in place of pancakes or waffles.

PUFFS

Boil two cupfuls of milk with half a cupful of b.u.t.ter. Stir in one cupful and a half of sifted flour and let cool. Beat five eggs separately and add. Fill b.u.t.tered custard cups half full of the batter and bake in a quick oven. Serve on a hot plate and sprinkle with sugar if desired.

RICE m.u.f.fINS

One cupful of cold boiled rice, two cupfuls of flour, two eggs, beaten separately, two tablespoonfuls of lard or b.u.t.ter, a teaspoonful of salt, and milk enough to make a thin batter. Beat hard and bake in a quick oven.

RICE m.u.f.fINS--II

One cupful of milk, one and one half cupfuls of flour, half a cupful of cold boiled rice, two level teaspoonfuls of baking powder, a pinch of salt, a teaspoonful of sugar, a heaping teaspoonful of b.u.t.ter, and one egg well beaten. Mix the dry ingredients, then melt the b.u.t.ter and rub it into the rice, add the egg, then the milk. Combine the two mixtures, beat well, and bake twenty-five minutes in b.u.t.tered m.u.f.fin-tins in a moderate oven.

RYE m.u.f.fINS

Sift together one cupful each of rye meal and white flour, add two teaspoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of milk. Bake in b.u.t.tered m.u.f.fin-rings.

RYE CRISPS

One cupful of rye meal and one half cupful of white flour. Sift into a bowl with one teaspoonful of baking powder and mix thoroughly with one third of a cupful of finely minced beef suet. Add half a teaspoonful of salt, and enough milk to make a soft dough that may be easily handled with a spoon. Have well-b.u.t.tered m.u.f.fin-tins piping hot. Fill them two-thirds full and bake quickly in a very hot oven.

They should be done in from twelve to fifteen minutes.

SALLY LUNN

Four cupfuls of sifted flour, four eggs, beaten separately, one cupful of milk, one cupful of melted b.u.t.ter and lard, equal parts, one teaspoonful of salt, two heaping teaspoonfuls of baking powder. Mix, adding the whites the last thing. Bake in m.u.f.fin-rings.

SCONES

Spread a rich biscuit or m.u.f.fin dough in a well-b.u.t.tered pan, mark deeply into squares, brush with the yolk of an egg, and sprinkle with sugar.

SNOW b.a.l.l.s

Make a batter of one cupful of cream--the top of milk will do nicely--two tablespoonfuls of sugar, the yolks of four eggs, a heaping teaspoonful of baking powder, and flour enough to mix. Add the whites of the eggs last, beaten to a stiff froth. Fill b.u.t.tered cups two thirds full, and bake in a hot oven.

SCOTCH SCONES

Four cupfuls of sifted flour, one cupful of b.u.t.termilk, one tablespoonful of b.u.t.ter, one tablespoonful of sugar, one half teaspoonful of baking soda, and one half teaspoonful of salt. Rub the b.u.t.ter into the flour, add the sugar and salt, stir the soda into the b.u.t.termilk, and mix with the flour. Roll into a thin sheet, cut into triangles, and bake about thirty-five minutes on a floured tin. Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.