Vintage Recipes

QUICK MUFFINS.

One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted butter, a little salt; mix all together; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes.

MUFFINS.

One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt.

MUFFINS.

To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough. Have muffin pans hot, with a teaspoonful of butter in each. Bake ten minutes in hot oven.

CORN MUFFINS.

Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal. Graham muffins are made in the same manner, using equal parts wheat and graham flour.


Muffins


CORNMEAL MUFFINS.

Gem Pans

From The Settlement Cookbook, Milwaukee, 1901

1/4 cup butter
1/2 cup sugar
2 eggs
1 cup milk
2 cups flour
1 cup cornmeal
4 teaspoons baking powder
1/2 tablespoon salt

Cream the butter. Add sugar, then eggs, beaten, without separating, until light-colored and thick. Into this stir, alternately the milk, flour and corn meal, sifted with the baking powder and salt. Beat thoroughly, and bake about twenty minutes in hot, well-buttered gem pans.


FRIED RYE MUFFINS.

Fried Rye Muffins

From The Settlement Cookbook, Milwaukee, 1901

3/4 cup rye meal
3/4 cup white flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 egg
1/2 cup milk

Mix in the order given, and drop from a small tablespoon into hot deep fat. Cook until the muffin will not stick when tried with a toothpick. Remove, drain and dust with sugar, if desired.


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