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Show FOR BREAKFAST TABLE MUFFINS ALWAYS APPETIZING ON COOL MORNINGS. Have First Place in Long List of Hot Breads That Have Found Favor English Buns Are Liked by Many. When the air gets frosty, muffins mount a high pedestal in the estimation estima-tion of breakfasters, and there they stay until spring. Here are some recipes for good muffins: Rub a tablespbohfu! of butter in a cupful of corn meal and a cupful of white wheat flour for' -delicious corn muffins Then add a teaspoonful of sugar, half a teaspoonful of salt and .. teaspoonful of baking powder. Break ai: egg into tLree-quarters of a- cupfnl of milk, and then fill Ih'e cup with milk if necessary to make it full. Pour this Into the Hour and mix it thoroughly. thor-oughly. Bake quickly in a hot oven Make rye puffs in this way: 'Mix two-thirds of a cupful of rye meal and a third of a cupful of white wheat flour. Add a quarter of a teaspoonful teaspoon-ful of salt and sift. Then add two well beaten eggs mixed with a cupful of milk, and beat for three minutes. Add two teaspoonfuls of butter, melted, melt-ed, and mix. Bake in hot muffin tins. Here is a recipe for graham muffins that always turns out well: Mix a cupful cup-ful of graham flour and the same amount of wheat flour with a quarter of a cupful of salt. Sift them and add a cupful of milk, a tablespoonful of butter and one egg. Beat well and bake for about twenty-five minutes in a hot oven. These English buns are a favorite with those who like slightly sweet breakfast breads. To make them rub half a cupful of butter with three tablespoonfuls of sugar and a pinch ol salt. Add two well beaten eggs and then add, alternately, two cupfuls of flour sifted with two teaspoonfuls of baking powder and milk to make a stiff dough. Add at the same time half a cupful of currants. Roll out about an inch thick, cut with a biscuit cutter cut-ter and bake in a slow oven. Sally Lunn is a tempting muffin Sift a pint of flour, two teaspoonfuls of baking powder and half a teaspoonful of salt and ad 1 half a cupful of milk, half a cupful of melted butter and two beaten egg yolks. Mix thoroughly. Then add two egg whites beaten stiff. Drop the butter in muffin tins and bake. It is a stiff batter and when the egg whites are folded in they do not mix completely with the other ingredients, ingredi-ents, and so the tops of the muffins are somewhat irregular. Oatmeal muffins require fine meal, not the coarse sort used as cereal. Mix a cupful of it with three cupfuls of white wheat flour, two teaspoonfuls of baking povyder and a liberal teaspoonful tea-spoonful of salt. Rub iu a tablespoonful tablespoon-ful and a half of butter and lard mixed. Beat two eggs and add them to a pint of milk and pour 'this gradually grad-ually into the dry ingredients. Mix thoroughly and bake quickly in a hot oven in muffin tins. |