Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1902-04-05
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COOKS AND THE KITCHEN
The American Muffin.

This cake differs very essentially
from the English mullins. The latter
Is found on the american tables and
In our bake shops. but they are gcner-
ally regulated to the lign, lunch, while
the home product is recognized as
breakfast bread The English muffin
Is a plain, -four butter cake mixture,
without eggs, raised and poured into
rings placed upon a hot, creased grid.
die and turned as soon as the upper
surface begins to dry and the lower
pNt is a nice brown. Tney are pulled
apart and the halves toasted and eat.
en- hot. Toasted mullins, orange mar.
malade or black currant jam and tea
have decidedly English flavor.
The genuine Yorkshire muffin is
baked on the gridme but without the
muffin ring. The cake Is larger and
formed in a saucer or on a well Toured
board. They are baked on a Toured
iron until thoy blister on the top; then
they are turned to brown on both
sides. The American product is as
independent character as the name i'm.
plies and may be made of a variety
of flours or meals; raised with yeast
or baking powder; baked on the grid.
die, or. as is the usual practice, in
little tin gem pans.
They are batter cake mixture, but
very much richer than the English
muffin. Sometimes light bread dough
Is used by reducing the dough to a
batter with warm milk and adding
eggs, butter and little sugar. Wheat,
rye. graham. corn and rice are the
hours used for American mullins.
Corn meal and cereal mushes are also
worked into muffin batter when left
over from breakfast. Most cooks use
| too many eggs in their flour mullins
and make them tough.
When Using Baking Powder.
| This is employed when quick muf'
fms are desired.
One teaspoonful of good baking pow,
der to each cup of sifted -four Is all
that is required. If more powder is
necessary IL Is not of the best quality.
Avoid using q bit more than is really
! needed. as too generous quantities will
make your cakes dry. Let good, Wig
orous beating of the batter take the
place of the over-quantlty of baking
powder and eggs; for the more air
! beaten into the mixture the lighter
they will be. and air is cheaper than
the powder and the exercise of beat.
| ing Is beneficial ard not fatigulng Il
properly done. When you are sure
Of the quantity of flour, sift the baking
powder with Il, so that II may be thor
Oughly mixed. Batters, and especial
| ~ those lightencd with baking powder
! 10 not require as hot an oven as
| dOughs. II the temperature Is toe
| high the Intense heat causes the bub'
| bles which contain the gas to burst
and run together, making the cakes
coarse. grained and unsightly. Popov
ers, on the other hand, should be one
large air cell when done and there
fore need a very hot oven. Muffin
, batters are proportional to one meas
ure of liquid and two measures OF
-four. or sufficient to make a drop bat
ter. Butter or shortening counts as
| liquid: the heat Of the oven turning II
to oil.
Minute Mullins.
One pint OF milk, two eggs beaten
separately, two ounces melted butter;
one tablespoon sugar two teaspoons
| baking powder and -four enough tC
drop from spoon. Bake twenty to
t r%,a1, live minutes i1 moderately
Kinsley Mullins.
Mix one cup of milk with three well
| beaten eggs, a good pinch OF salt, a
level tablespoonful sugar, two cups oi
-four sitted, before measured then
sifted again with two level teaspoons
a. III, toll IN, 10
ly quick oven.
Hominy Mullins.
Take one cup of hOminy mush N
cold stir 1t smooth, with warm milk
Heat a pint of milk and use part oil
,.-s to mix with the hominy. Beat
two eggs and one tablespoonful of but
ter together, stir in three level table
spoons melted butter. Add the hot
milk and -four enough to MAKE a drop
| batter-abOut three and one-half cups
slit in three level teaspoonsiul of bak
| ing powder, then add the hominy and
beat five minutes. Bake in rings on
the gridle or in the oven.
5uttermilk Mullins.
Beat two eggs light in a quart OF
good buttermilk, stir in -four to make
thick batter. add teaspoon OF salt
and one of soda dissolved in hot wa
ter. Bake in we'll creased tins or muf
fin rings for twenty or twenty-five
minutes. When done serve at once
and do not cut, but break open.
Potato and Corn Mullins.
Two cups of mashed potatoes. tive
cups of milk, two eggs well beaten
two cups Of cornmeal mush. Softer
the potatoes with the milk heated
working ont all the humps; then stil
in the mush, which should be thin. The
batter should drop readily from the
spoon. Use more milk II II does not
Lastly add the beaten eggs and lard
Bake abour thirty minutes in moder
ately hot oven.