Ebook - Recipes Tried And True (1894 Cookbook).txt

QUICK MUFFINS. MRS. S. E. BARLOW.

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.

MUFFINS. MRS. A. C. AULT.

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.

ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.

MUFFINS. MRS. T. H. LINSLEY.

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.

CORN MUFFINS. E. S.

Make just as you do wheat muffins, using one-half wheat flour, and

one-half corn meal.

Graham muffins are made in the same manner, using equal parts wheat

and graham flour.

FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.

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.

VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.

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.

CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.

One and one-half pints sour milk, one good teaspoonful soda, one

teaspoonful salt, one pint corn meal, one-half pint flour, one egg.

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.

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