Evening star., 1902-01-08
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

The genuine Yorkshire muffin is baked
on the griddle but without the muffin ring
The cake is larger and formed in saucer
or on well-foured board. They are baked
on a Toured iron until they blister on top;
then they are turned to brown on both
sides. The American product is as inde-
pendent IN character as the name implies
and may be made of variety of ffours or
meals; raised with yeast or baking pow
der; baked on the griddle or, as is the
usual practice, in little tins or gem rams
They are batter cake mixture, but very
much richer than the English muffin Some
times light bread dough is used by reduc-
ing the dough to batter with warm milk
and adding eggs, butter and little sugar.
wheat, rye, graham corn and rice are the
fiours used for American mullins Corn
meal and cereal mushes are also worried
into muffin batter when left over from
breakfast. Most cooks use too many egs
in their flour mullins and make them
tough.
When Using Baking Powder.
This is employed when quick mullins are
desired.
One teaspoonful of good baking powder
to each cup of sifted -four is all that Is
required. If more powder is necessary 1t
is not Of the best quality. Avoid using
bit more than is really needed, as too gen
efeuS quantities will make your cakes dry
Let good vigorous beating of the batter
take the place of the over-quantity of bak-
ing powder and eggs: for the more air
beaten into the mixture the lighter thoy
Will be, and air is cheaper than the powder
and the exercise of beating is beneficial
and not fatiging if properly done. When
you are sure of the quantity of flour sift
the baking powder with it, so that 1t may
De thoroughly mixed. Batters, and csDe-
cially those lightened with baking powder
do not require hot an oven as doughs
II the temperature is too high the intense
neat causes the bubbles which contain the
gas TO burst and run together, making the
cakes coarse-grained and unsightIy Pop
overs, on the other hand, should be one
large air cell when done and therefore
need a very hot oven. Muffin batters are
proportfoned to one measure of LIQUID and
two measures of -four or sufficient to make
drop batter Butter or shortening counts
as liquid; the heat Of the oven turning it to.
Oil. :.
Minute Mullins.
One pint Of milk, two eggs beaten sep
arately, two ounces melted butter: one
Tablespoon sugar, two teaspoons baking
powder and flour enough to make a bat
ter stiff enough to drop from a spoon.
Bake twenty to twenty-five minutes in
moderately quick oven. =
kinsiey Mullins.
Mix one cup Of milk with three we'll
beaten eggs, a good pinch of salt, level
tablespoonful of sugar. two cups of -four
sifted, before measured, then sifted again,
with two level teaspoons of baking powder
Bake in moderately quick oven. a.
Hominy Mullins.
Take one cup Of hominy mush; If cold
stir 1t smooth with warm milk Heat
pint Of milk and use part of this to
mix with the hominy Beat two eggs.
and one tablespoon of sugar together stir
in three level tablespoons melted butter
Add the hot milk and flour enough to make
a drop batter-about three and one-haIf
cups. Sift in three level teaspoenfuIs OF,
baking powder. then add the hominy and
beat five minutes. Bake In rings on the
griddle or In the oyen 10
Buttermffk Mufins 81
Beat two eggs light in a quart of good
buttermilk, stir In -four to make a thick
batter, add teaspoonful of salt and one
Of soda dissolved In hot water Bake in
well-greased tins or muffin rings for tveu-
ty or twenty five minutes. When done
serve at once and do not cut, but break
open.
Potato and Corn Mutsins.
Two cups OF mashed potatoes, two CUPS
OF milk. two eggs well beaten, two cups
OF cornmeal mush Soften the potatoes
with the milk heated working out all the
Jumps; then stir In the mush which should
be thin. The batter should drop readily
from the spoon Use more milk IL It does
not. Lastly add the beaten eggs ana lard.
Bake about thirty minutes In moderately
hot oven.
Tennessee Corn Mullins. I'D
sift together one pint Of southern corn
meal, one pint of flour, one Tablespoon
sugar. one teaspoon Of salt and three tea
spoons of baking powder. Rub in large
tablespoon of butter or shortening Then
add two eggs well beaten in pint of milk. l
Mix into batter as thick as for cup cake;
pour into well-greased muffin rings and
bake Tn a good oven for fifteen or twenty
minutes.
Soft white Soar.
This Is easily made. Get common white
laundry soap as freshly made as possible;
shave it down and add sufficient boiling
water to make Hlfe soft Jelly Let It come
to boil and then setsaway to cool Many
housewives add to this a third as many
pounds of sal soda as they have SOAP. This
sdds greatly to the efficiency OF the soap
for laundry purposes When the soap cpols
It forms a soft white cards
usfng 1urpentine.. .sss.ssz ~
The use of this IN not to be sreeommsnd-s
ed for laundry purposes. when applied IN
hot water to the bare arms Of the iaun-
dress It IL readily absorbed and II is said