cupfuls of cold boiled hominy, one tablespoonful of cold water, two eggs, well beaten, a pinch of salt, and a teaspoonful of baking powder sifted into enough flour to make a good batter. Drop by spoonfuls on a buttered baking-sheet and bake brown in a quick oven.
Sift together four cupfuls of flour, a teaspoonful of salt, and two heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar. Stir in two cupfuls of milk, four eggs well beaten, and three tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in muffin-tins. Half of this recipe is sufficient for a small family.
Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted butter. Sift the dry ingredients together, beat the eggs till very light, mix with the milk and melted butter. Sift the dry mixture gradually into the milk and eggs, stirring constantly. Bake twenty-five minutes in muffin-tins.
Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted – equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately.
Four cupfuls of buttermilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.
Sift together two cupfuls of flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one tablespoonful of melted butter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in muffin-rings.
Make like Muffins V, using a quarter cupful each of sugar and melted butter, and two or three eggs, well beaten.
Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly.
Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven.
Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in muffin-tins in a quick oven.
Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cerealine, and one cupful of milk. Bake in buttered muffin-pans.
Three cupfuls of sour milk and one teaspoonful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter. Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in buttered muffin-tins.
Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot buttered muffin-tins.
Two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, one cupful of milk and one egg, well beaten. Bake in buttered muffin-tins.
Four cupfuls of flour, two and one half cupfuls of milk, three eggs, beaten separately, two tablespoonfuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three teaspoonfuls of baking powder. Sift the dry ingredients together, add the melted butter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately.
Three cupfuls of sour milk, three cupfuls of flour, two eggs, well beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the dry ingredients together, add the milk, then the eggs, and bake in buttered muffin-tins in a hot oven.
One tablespoonful of soft butter, two tablespoonfuls of sugar, rubbed to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder. Beat thoroughly and bake in buttered muffin-tins in a moderate oven.
Sift thoroughly, with three cupfuls of entire wheat flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one and one half cupfuls of sweet milk in which the well-beaten yolk of an egg has been stirred, and two tablespoonfuls of melted butter. Add the white of the egg, beaten to a stiff froth, mix thoroughly, and bake about twenty minutes in hot buttered muffin-pans in a moderate oven.
Sift together three cupfuls of flour, three heaping teaspoonfuls of baking powder, and a pinch of salt. Add two tablespoonfuls of melted butter, three eggs well beaten, one cupful of strained honey, and one cupful of milk. Bake in well-buttered muffin-tins.
One cupful of milk, one egg, well beaten, two cupfuls of flour, a pinch of salt, and a teaspoonful of baking powder. Mix thoroughly, and bake in buttered gem-irons made piping hot before the batter is put in.
One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of baking powder, butter the size of an egg, melted, and two cupfuls of flour sifted with the baking powder. Add two cupfuls of blueberries, stir thoroughly, and bake in buttered muffin-tins in a quick oven.
One half cupful of butter and one half cupful of sugar rubbed to a cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful of sweet milk and stir and mix thoroughly. Sift three and three fourths cupfuls of flour and three rounded teaspoonfuls of baking powder into the muffin mixture, beat again, pour into hot buttered gem-pans, and bake about half an hour.
Mix together three cupfuls of flour, one cupful of corn-meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoonful of salt. Work in one heaping tablespoonful of butter or lard, add three well-beaten eggs and two cupfuls of milk. Beat quickly into a firm batter. Bake in well-buttered muffin-tins.
Beat together three eggs and one cupful of milk. Add a pinch of salt and one teaspoonful of powdered sugar. Sift together two cupfuls of flour and one heaping teaspoonful of baking powder. Combine mixtures, beat well, and bake in hot buttered gem-irons. The cups should be about half full of the batter and the oven only moderately hot.
Pour one cupful of boiling water over one cupful of steam-cooked oatmeal and let it stand over night. Mix one cupful of flour, two teaspoonfuls of baking powder, and a half a teaspoonful of salt. Sift, mix with the soaked oatmeal, and add enough flour to make a batter that will drop easily from the spoon. Bake in buttered muffin-pans.
One cupful of flour, measured after sifting, one egg, unbeaten, one cupful of milk, and a pinch of salt. Butter a gem-pan and put it into a hot oven. Mix all the ingredients together, stirring hard with a wooden spoon. When the pan is hissing hot, pour in the batter, filling each compartment half or two thirds full. Bake in a very hot oven till well puffed and golden brown, cover with a paper and finish baking. This quantity makes a dozen popovers.
Two eggs, well beaten, one cup of flour, one cupful of milk, one teaspoonful of salt. Prepare as above and bake in buttered custard cups.
Make the batter for Popovers I. Drop a piece of banana, a few blueberries, or a bit of preserved fruit or jam, or a steamed fig into each small cup of batter, which will rise in the cup and almost cover the fruit. These may be served with a simple syrup in place of pancakes or waffles.
Boil