_Graham Muffins_
1 c. graham flour
1 c. flour
1/4 c. sugar
1 tsp. salt
1 c. milk
1 egg
1 tbsp. melted butter
4 tsp. baking-powder
Mix and sift the dry ingredients. Gradually add the milk, the egg
well-beaten, and the melted butter. Bake in a hot oven in greased gem
pans for 25 minutes.
_Plain Muffins_
1/4 c. butter
1/4 c. sugar
1 egg
3/4 c. milk
2 c. flour
3 tsp. baking-powder
Cream the butter, add the sugar and egg well beaten, sift the
baking-powder with the flour, and add to the first mixture, alternating
with the milk. Bake in greased gem pans for 25 minutes.
_Baking-powder Biscuits_
2 c. flour
4 tsp. baking-powder
1 tsp. salt
2 tbsp. fat
3/4 to 1 c. milk or water
Sift the dry ingredients together, chop the fat into the flour with a
knife, slowly add sufficient milk to make a dough not too soft to be
handled. Toss and roll the dough gently on a slightly-floured board and
cut into small biscuits. Moisten the tops with a little milk. Handle the
dough quickly, lightly, and as little as possible. Place on a buttered
sheet. Bake in a hot oven till brown--from 12 to 15 minutes. Either
white or whole wheat flour may be used for the biscuits. Serves six to
eight. Oven test--the oven should be hot enough to colour a piece of
unglazed white paper to a golden brown in one minute.
_Soda Biscuits_
2 c. flour
1/2 tsp. soda (scant)
1/2 tsp. salt
1 c. sour milk (scant)
2 tbsp. shortening (lard or other fat)
Proceed as for Baking-powder Biscuits.
If the sour milk is not thick enough to curdle, it will not contain
sufficient acid to neutralize the soda, and the biscuits will be yellow
and bitter. To avoid this, cream of tartar may be mixed with the soda (1
teaspoonful). If there is no cream of tartar at hand, it will be wise to
use the recipe for Baking-powder Biscuits.