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Show M0lfSSaOLD Hp as a as Follow Rules for Melt-in-Your-Mouth Muffins (See Recipes Below) Quick Hot Breads Taste-tempting hot breads add a flavorful touch to any meal. Golden-crusted Golden-crusted muffins or fluffy biscuits are the perfect accompaniment. to meat and salads and go equally well with a glass of milk for a snack or with coffee or tea for breakfast. Don't shy away from making muffins because you fear only fair results. Quick breads are the most easily mixed of all baked goods and you need to bear in mind only a few simple rules to have success. The most important point to remember re-member is not to "over-mix." Muffin batter, for example, should be "bumpy" stirred only until the dry ingredients are dampened by the liquid. Biscuits should not be worked to death they will be far more flaky and tender if the cook is not too ambitious. Quick hot breads are an easy way to put appetite appeal into the yj. i . simplest meal. SPSmJ Served with but- ffioH IB really Sive "PpSa h1 ffllfAl 'he 'airuy some-"rXjiy some-"rXjiy thing to look for- 'ffy jiMk ward t0 even fraSf v tne rnain dish is "Jxw. J N hash from leftover left-over roast or soup and salad from an accumulation of dabs of food in the refrigerator. Cheese adds flavor as well as protein pro-tein to a meal when made with muffins like the following: Cheese Muffins. (Makes 12 medium-sized muffins) 24 cups sifted all-purpose flour 3 teaspoons baking powder teaspoon salt cup grated American cheese 1 egg 1 cup milk cup melted butter Sift flour once, measure; sift into mixing bowl with baking powder and salt. Add grated cheese and mix thoroughly. Beat egg, add milk and melted butter, and pour into the center of the dry ingredients. Stir quickly until dry ingredients are just dampened. Batter should not be smooth. Fill greased muffin pans about full. Bake in a moderately moderate-ly hot oven (425 degrees) for 15 or 20 minutes until golden brown. Serve hot with butter and jam. If you want to do other unusual things with muffins you might like them with a prune or a Spice flavor. fla-vor. Both of these will add extra enjoyment to meals. Prune Muffins. 3V4 cups flour teaspoon salt 4 teaspoons baking powder A teaspoon nutmeg cup shortening 1 cup brown sugar 2 eggs 1 cup milk cup cut, cooked prunes, well drained Prunes and nuts for decoration Sift together first four ingredients. Cream shortening and add sugar Lynn Says: Here are tips on egg cookery: Beads on a meringue come from too much sugar. Frothy meringue comes from too little sugar. Two tablespoons of sugar to one egg white is a good rule to follow. Eggs keep better if they are not washed before refrigerating. Never place meringue on a hot pie filling. It will form syrup between be-tween filling and meringue and i "skid." Pile the meringue in the center of the pie and anchor to the crust on the edges after spreading. To open eggs evenly without i breaking the shell, crack with a i knife that is not too sharp, j The volume of the egg white may be increased slightly when 12 teaspoons of water are added to white before whipping. This applies ap-plies particularly if the eggs are 1 not as fresh as possible. Lynn Chambers' Menus. Calves' Liver with Onions Scalloped Potatoes Green Beans Jellied Fruit Salad Cheese Muffins Beverage Steamed Pudding Recipe given. gradually. Then add beaten eggs St?li and milk. Add firyH dry ingredients cSSlKw and mix thor- VV!yVg oughly. Mix in ' J&SSA prunes. Turn Into ILljiiw greased muffin SgT' Ya pans and deco- "S?! rate each muf- f fin with a half I a prune and nut. Bake in a moderately hot (400 to 425 degrees) oven for 25 to 30 minutes. Spice Muffins. 2 cups sifted flour 1 egg H cup sugar 1 cup milk cup melted shortening 1 teaspoon ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 3 teaspoons baking powder 1 teaspoon salt Sift together all dry ingredients. Combine egg, sugar, shortening and milk. Add dry ingredients and stir until smooth. Fill greased muffin pans full and bake in a moderately mod-erately hot (400 to 425 degrees) oven until done, 25 to 30 minutes. What are our standards for making mak-ing biscuits? Perfect biscuits are light and fluffed, fairly straight and even on the sides, level on top, well shaped and regular. Their tender ten-der crust is golden brown and rather smooth. When broken open, they show a creamy white, fluffy crumb which is even and fine-grained. Over-mixing, or too long kneading of the dough makes biscuits tough with a pale crust. Speed and light handling are essential for fiakiness. Under-mixing, on the other hand, causes lack of fiakiness in biscuits. These biscuits also lack In vol-hme. vol-hme. The fat needs to be well distributed dis-tributed for a flaky texture. The proportions for plain biscuit are as follows: 2 cups of flour, t' 'IT'IItS teaspoons bak-n bak-n S ing powder, leaspoon salt, 5 EiJJ c"Jnj7?'Mt tablespoons short-J;, short-J;, ening and cup LJ:.j;;.,;(j milk. The dry in-W in-W gredients are mixed; the fat cut in, and enough milk added to make the dough. Knead the dough for about 30 seconds, then roll and cut. Use a hot oven (450 degrees) and' bake biscuits for 12 to 15 minutes. min-utes. Apple Sauce Biscuits. 2 cups flour 3 teaspoons baking powder teaspoon soda 1 teaspoon -salt 3 tablespoons fat 1 egg cup tart apple sauce y cup thick sour cream Sift dry Ingredients. Cut In fat. Beat egg and add to apple sauce and sour cream. Add to first mixture. mix-ture. Turn on a floured board and knead for 20 seconds. Roll to Vz inch thickness and cut into 2-inch biscuits. bis-cuits. Place on an oiled cookie sheet, sprinkle with grated cheese and bake. Buttermilk Biscuits. 2 cups pastry flour 1 teaspoon salt 4 teaspoons baking powder teaspoon baking soda 4 tablespoons shortening cup buttermilk Sift dry ingredients ana cui iii ! shortening. Add buttermilk and quickly mix to a sft dough. Turn out on floured board and knead for 30 seconds. Pat to desired thick ness and cut with a small cutter. Place on oiled sheet and bake in a hot '425 to 4.50 degrees oven for 10 to 12 minutes i Released by Western Newspaper Union |