English Muffins.
One quart of flour, one teaspoonful of salt, one-third of a cake of
compressed yeast, or one-third of a cupful of liquid yeast; one cupful
and a half of water. Have the water blood warm. Dissolve the yeast in
one-third of a cupful of cold water. Add it and the salt to the warm
water, and gradually stir into the flour. Beat the dough thoroughly;
cover, and let it rise in a warm place until it is spongy (about five
hours). Sprinkle the bread board with flour. Shape the dough into
balls about twice the size of an egg, and drop them on the floured
board. When all the dough has been shaped, roll the balls into cakes
about one-third of an inch thick. Lay these on a warm griddle, which
has been lightly greased, and put the griddle on the back of the
stove, where there is not much heat. When the cakes have risen a
little, draw the griddle forward and cook them slowly, turning often,
to keep the flat shape. It will take about twenty minutes for them to
rise on the griddle, and fifteen to cook. Tear them apart, butter
them, and serve.
Muffins, No. 1.
One quart of flour, two cupfuls of milk, half a cupful of sugar, two
eggs, two teaspoonfuls of cream of tartar, one of soda, half a
teaspoonful of salt, butter the size of an egg. Mix the other dry
ingredients with the flour, and rub through a sieve. Melt the butter
with four table-spoonfuls of boiling water. Beat the eggs light, and
add the milk. Stir into the flour, and add the butter. Beat
thoroughly. Bake in buttered muffin pans from twenty-five to thirty
minutes, in a quick oven.
Muffins, No. 2.
One cupful of milk, one of flour, one teaspoonful of sugar, a scant
half teaspoonful of salt, two eggs. Beat the eggs light, and add the
milk, salt and sugar. Pour gradually on the flour. Beat till light and
smooth. Pour into buttered muffin pans and bake in a _hot_ oven
for twenty minutes.
Raised Muffins.
One pint of warm milk, half a cake of compressed yeast, or half a
cupful of liquid yeast; one quart of flour, one table-spoonful of
butter. Beat two eggs well, and add them and the salt, butter and
yeast to the milk. Stir gradually into the flour. Beat until the
batter is light and smooth. Let it rise four hours in a warm place.
Fill buttered muffin pans two-thirds to the top with the batter, and
let them stand until the batter has risen to the brim. Bake half an
hour.
Graham Muffins.
Into a bowl put one and a half pints of Graham, half a cupful of
sugar, and a teaspoonful of salt. Into a sieve put half a pint of
flour, a teaspoonful of saleratus and two of cream of tartar. Mix
thoroughly with the flour, and sift on to the material in the bowl.
Mix all thoroughly while dry, and add two well-beaten eggs and a pint
of milk. Fill muffin cups about two-thirds to the top, and bake in a
quick oven.
Raised Graham Muffins.
These are made the same as Graham bread. Fill tin muffin pans two-
thirds to the brim and let the mixture rise to the top. This will take
an hour. Bake in a rather quick oven for twenty minutes.
Corn Muffins.
One pint of flour, one of Indian meal, one-third of a cupful of sugar,
one teaspoonful of soda, two of cream of tartar, two eggs, a pint of
milk, one table-spoonful of melted butter. Mix the dry ingredients
together, and sift them. Beat the eggs light, add the milk to them,
and stir into the dry ingredients. Bake twenty minutes in buttered
muffin pans. Two dozen muffins can be made with the quantities given.
Fried Indian Muffins.
One pint of Indian meal, one pint of _boiling_ water, two eggs,
one teaspoonful of salt, one table-spoonful of sugar, one heaping
table-spoonful of flour. Pour the boiling water gradually on the meal,
salt and sugar. Beat thoroughly, and set away in a cool place. In the
morning add the eggs, well beaten, and the flour. Dip a table-spoon in
cold milk, fill it with batter, and drop this into boiling fat Cook
ten minutes.
Corn Cake.
One quart of milk, one pint of Indian meal, two eggs, one teaspoonful
of salt, butter the size of an English walnut. Let the milk come to a
boil, and gradually pour it on the meal Add the butter and salt, and
beat well, and set away in a cool place. Do this at night. In the
morning beat thoroughly. Beat the eggs well, and add them. Pour the
mixture into buttered deep earthen plates. Bake from twenty to thirty
minutes. Success depends upon a good, beating of the cake in the
morning.
Corn Cake, No. 2.
Two tea-cupfuls of corn meal, one of flour, three of sour milk, two
eggs, one table-spoonful of sugar, or of molasses, if you prefer; one
teaspoonful of soda, one of salt. Mix together the sugar, salt, meal
and flour. Beat the eggs light. Dissolve the soda in two table-
spoonfuls of boiling water, and pour into the sour milk. Stir well,
and add to the other mixed ingredients. Add the eggs, and mix
thoroughly. Pour into buttered tins to the depth of about an inch and
a half. Bake twenty-five minutes in a quick oven.
Raised Corn Cake.
One pint of Indian meal, one pint and a half of boiling milk or water,
one table-spoonful of sugar, two of butter, an egg, one teaspoonful of
salt, one-fourth of a cake of compressed yeast or one-fourth of a
cupful of liquid yeast. Pour the boiling milk, gradually, on the meal;
then add the salt, sugar and butter, and beat well. Set away to cool.
When blood warm, add the compressed yeast, dissolved in two table-
spoonfuls of cold water, or the liquid yeast, and the egg, well
beaten. Let the batter rise five hours. Turn into buttered pans to the
depth of about two niches. Let it stand in a warm place for half an
hour, and then bake it from thirty-five to forty-five minutes.
Thin Corn Cake.
One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter
the size of an egg, one cupful and a half of boiling water, one
teaspoonful of sugar. Pour the boiling water on the meal, sugar and
salt. Beat thoroughly. Add the butter, and, when well mixed, spread
_very_ thin on buttered tin sheets. Bake slowly for about twenty
minutes.
Rye Muffins.
One pint of rye meal, not flour; one pint of wheat flour, one pint of
milk, half a cupful of sugar, one teaspoonful of salt, one of soda,
two of cream of tartar and two eggs. Put the meal in a mixing bowl.
Put the flour and other ingredients in a sieve, and mix thoroughly,
and sift. Beat the eggs light. Add the milk to them and pour on the
dry ingredients. Beat well. Butter the muffin tins and bake twenty
minutes is a quick oven. The quantities given will make twenty-four
muffins. To make a less quantity, divide the dry mixture after it is
prepared (it can be used whenever it may be wanted if it is kept dry);
then halve the other ingredients.
Fried Rye Muffin.
One cupful and a half of rye meal, one cupful and a half of flour, one
cupful of milk, two eggs, one teaspoonful of soda, two of cream of
tartar, two generous table-spoonfuls of sugar, half a teaspoonful of
salt. Put the meal in a large bowl. Put the flour, cream of tartar,
soda, sugar and salt in the sieve, and rub through on to the meal.
Beat the eggs well, add the milk to them, and stir into the dry
ingredients. Fry the same as Indian muffins.
Rice Muffins.
One pint of milk, one quart of flour, one pint of boiled rice, three
eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of
soda, two of cream of tartar. Mix the sugar, salt, soda and cream of
tartar with the flour, and rub through a sieve. Beat the eggs and add
to the milk. Stir gradually into the flour. When a smooth, light
paste, add the rice. Beat thoroughly. Bake thirty-five minutes in
buttered pans. Three dozen muffins can be made from the quantities
given.
Raised Rice Muffins.
One pint of warm milk, two cupfuls of warm boiled rice, one quart of
bread flour, one teaspoonful of salt, two table-spoonfuls of butter,
one-third of a cake of compressed yeast. Mix the butter, rice and milk
together. Pour the mixture on the flour, and beat till a light batter
is formed. Mix the yeast with four table-spoonfuls of cold water, and
add it and the salt to the batter, which let rise over night in a cool
place. In the morning fill buttered muffin pans two-thirds to the top,
and set them in a warm place till the batter has so risen as to fill
the tins. Bake thirty-five minutes. One-third of a cupful of liquid
yeast may be substituted for the compressed yeast.
Hominy Muffins.
A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two
table-spoonfuls of butter, one-third of a cake of compressed yeast, or
one-third of a cupful of liquid yeast; half a cupful of hominy,
measured before cooking. Wash the hominy, and add a pint of boiling
water. Boil one hour, stirring often. Then add the milk, salt, yeast
and butter. Pour this, gradually, on the flour, beating well. Let it
rise over night In the morning put in buttered muffin pans and let
rise from half to three-quarters of an hour. Bake thirty-five
minutes. The muffins may be put to rise in the morning for tea.
Gems.
One pint of flour, one of milk, an egg, half a teaspoonful of salt.
Beat the egg until light, add the milk and salt to it, and beat,
gradually, into the flour. Bake twenty minutes in hot gem pans. A
dozen cakes can be made with the quantities given.
Hominy Drop-Cakes.
One pint of fresh boiled hominy (or, cold hominy may be used; if the
latter, break into grains, as lightly as possible, with a fork, and
heat in a farina kettle without adding water), one table-spoonful of
water, two eggs--whites and yolks beaten separately. Stir the yolks
into the hominy first, then the whites, and a teaspoonful of salt, if
the hominy has not been salted in cooking; or, if it has, use half a
teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets,
and bake to a good brown in a quick oven.
Squash Biscuit.
One cupful and a half of sifted squash, half a cupful of sugar, half a
cake of compressed yeast, or half a cupful of liquid yeast; one cupful
of milk, half a teaspoonful of salt, four table-spoonfuls of butter,
five cupfuls of flour. Dissolve the yeast in a scant half cupful of
cold water. Mix it and the milk, butter, sugar, salt and squash
together, and stir into the flour. Knead well, and let it rise over
night In the morning shape into biscuit. Let these rise an hour and a
half, and bake them half an hour.
Sally Lunn.
One quart of flour, one generous pint of milk, two table-spoonfuls of
sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of
salt, half a cake of compressed yeast. Have the milk blood warm, and
add the butter, melted; the eggs, well beaten; and the yeast,
dissolved in three table-spoonfuls of cold water. Pour, gradually, on
the flour, and beat into a smooth batter; then add the salt and sugar.
Butter baking pans, and pour in the batter to the depth of about two
inches. Let it rise two hours in a warm place. Bake half an hour.
Snow Pancakes.
Half a pint of milk, an egg, an apple, pared, quartered, and chopped
very fine; a cupful and a half of flour, one-fourth of a teaspoonful
of salt, a bowl of snow. Beat the egg light, and add the milk to it.
Pour gradually on the flour, and beat until smooth and light Add the
apple and salt, and at the last moment the snow. Drop by spoonfuls
into boiling fat, and cook until a rich brown.
Waffles.
One pint of sifted flour, milk enough to make a thin batter (about
two-thirds of a pint), two eggs, beaten very light; a table-spoonful
of melted butter, and a little salt. Gradually mix the milk with the
flour until there is a smooth paste; then add the salt and butter, and
lastly the eggs. Have waffle irons about as hot as a griddle for
cakes, and butter them well, or grease with pork as you would a
griddle. Pour in enough of the batter to cover an iron, and put the
other side gently down upon it. Keep over the fire about half a
minute; then turn over, and let the other side remain to the fire the
same time. Remove, and place the waffles where they will keep warm
until enough are cooked to serve.
Many people butter the waffles as they place them on the dish, and
others add sugar. This is very well if known to be to the taste of the
family, but it is always safe to let each suit himself at the table.
Waffles, No. 2.
One pint of milk, two eggs, two table-spoonfuls of butter, one
teaspoonful of cream of tartar, half a teaspoonful of soda, one scant
pint and a half of flour. Mix the other dry ingredients with the
flour, and rub through a sieve. Beat the eggs very light. Add the milk
and the butter, which should be melted with two table-spoonfuls of
boiling water. Stir into the flour.
Raised Waffles.
One pint of milk, one pint and a half of flour, an egg, a teaspoonful
of salt, one-fourth of a yeast cake, or one-fourth of a cupful of
liquid yeast. Dissolve the yeast in two table-spoonfuls of cold water.
Have the milk blood warm, and add to it the yeast, salt and the egg,
well beaten. Stir gradually into the flour. Cover, and let it rise
four hours. Cook as usual.
Indian Waffles.
Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs,
one generous cupful of flour, one table-spoonful of butter, half a
teaspoonful of baking powder, half a teaspoonful of salt. Pour the
boiling milk on the meal and butter. Beat well, and set away to cool.
Mix the other dry ingredients with, the flour, and sift. Beat the
eggs, and add them and the flour to the cold mixture.
Rice Waffles.
Stir two cupfuls of boiled rice into the mixture for waffles, No. 2.
Hominy waffles can be made in the same way.
Flannel Cakes.
One cupful of Indian meal, two of flour, three of boiling milk, one-
fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; one
teaspoonful of salt, one table-spoonful of sugar, two of butter. Have
the milk boiling, and pour it on the meal and butter. When cool, add
the flour, salt, sugar and the yeast, which has been dissolved in four
table-spoonfuls of cold water. Let the mixture rise over night. Fry
like griddle-cakes.
Graham Griddle-Cakes.
Two cupfuls of Graham, one of flour, two and a half of milk, one
table-spoonful of sugar, one teaspoonful of salt, one of cream of
tartar, half a teaspoonful of soda, two eggs. Let half the milk come
to a boil. Pour it on the Graham, and stir until perfectly smooth;
then add the cold milk, and set away to cool. Mix the other dry
ingredients with the flour, and rub through a sieve. Add with the
eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made
the same way.
Squash Griddle-Cakes.
One pint of flour, nearly a pint of milk, two eggs, one tea-spoonful
of cream of tartar, half as much soda, four table-spoonfuls of sugar,
one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour
with the other dry ingredients, and rub through a sieve. Beat the eggs
well, add them and the milk to the squash, and pour on the flour. Beat
till smooth and light. This gives a thin batter. If the cakes are
liked thick a little more flour may be used. Fry as usual.
Indian Griddle-Oakes.
One cupful of Indian meal, one of flour, three of boiling milk, two
eggs, one teaspoonful of salt, one of cream of tartar, half a
teaspoonful of soda, two table-spoonfuls of sugar. Have the milk
boiling, and, gradually, pour it on the meal. Put the other dry
ingredients with the flour, and rub through a sieve. When the scalded
meal is cool, add to it the flour and the eggs, well beaten.
Hominy Griddle-Cakes.
To a pint of warm boiled hominy add a pint of milk or water and a pint
of flour. Beat two or three eggs and stir into the batter with a
little salt Fry as any other griddle-cakes. They are delicious.