The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-11

to the light lunch. while. the home prod
uct is recognized as a breakfast bread.
The English muffin is plain, flour bat
The batter is poured I'H into rings upon 9n'0 a
hot creased gTiddle and turned as soon
the lower part IS "a a nice brown. They la,s,1
are. pulled apart and the halves toasted
marmalade or black currant jam and tea
have decidedly English flavor.
on the ygriddIe but without the muffin
ring. The cake is larger and formed in
They are baked on a Toured iron until
they blister on top; then they are turned
product is independent in character
as the name implies and may be made OF
variety Of n0grs o or eal ba Ta5sed WITH mn
griddle. or, as is the usual practice. in
t Hey tin are g batter cake mixture but
very much richer than the English muf,
bH redng the dongR to aH btter IS With
warm milk and adding eggs, butter and
and rice are the fours used Tor American
are also worked into muffin batter when
use too many eggs in their flour muffins
and make them tough
WHEN USING BAKING POWDER.
This is employed when quick mullins
are desired
One teaspoonful of good baking powder
required. If more powder is necessary
it is not of the best quality Avoid using
too generous quantities will make your
cakes dry; Let good vigorous beating
quantity of baking powder and eggs; for
the more air beaten into the mixture the
than the powder and the exercise of
beating is beneficial and not fatiguing
the quantity of flour sift the. baking
powder with it, SO that it may be thor Or
those Hghtened with baking powder, do
not require as hot an oven as doughs- If
heat causes the bubbles which contain
the gas to burst and run together. MAX
sight I'VE Popove G9 on the Other i hand
should be one large air cell when done
fin batters are proportioried to one meas
use of liquid to two measures of flour,
or sufficient to make drop batter But
ter or shortening counts as liquid; the
heat of the oven turning it to oil.
MINUTE MUFFINS.
arate rate two ounces s." meIted butter. one
ta6lespoon sugar 4gaI two teaspoons baking
ter. stiff enough to drop from a spoon
Bake 20 to % minutes in moderately
quick oven
KINsLEY MUFFINs.
Mix one cup of milk with three vel!
tablespoonf1l OF sugar, two cups ups Of hour
sifted before measured, then sifted
powder. Bake in moderately quick oven.
HOMINY MUFFINS.
Take one cup Of hOminy muSh, If cold
stir it smooth with warm milk. Heat
pint of milk and use part of this to
mix with the hominy. Beat two eggs
stir in three level TEASPOONS melted
butter. Add the hot, milk and -four
enough to make a drop batter-about
three and one-half cups. Sift in three
level teaspoonfuls of baking powder,
then add the horniny and beat five min
utes. Bake in rings on the griddle or
in the oven.
BUTTERMILK MUFFINS.-
Beat two eggs light in a quart of good
buttermilk stir in flour to make a. thick
batter, add a teaspoonful of salt and one
of soda dissolved in hot water. Bake in
we'll creased tins muffin rings for
20 to Is minutes. When done serve at
once and do not cut but break open.
POTATO AND CORN MUFFTNS.
Two cups of mashed potatoes two cups
of corn meal mush. Soften the potatoes
with the milk ated, 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
if it does not. Lastly add the beaten eggs
and lard. Bake about 30 minutes in mod
erately hot oven
TENNESSEE CORN MUF'FTNS.
Sift together one pint of southern corn
meal, one pint of flour, one tablespoon
sugar, one teaspoon of salt and three
teaspoons of baking powder. Rub in a
large teaspoon of butter shortening.
Then add two eggs well beaten in a pint
of milk Mix into batter as thick as
for cup cake: pour into well creased muf-
fin rings and bake in a good oven for Is
20 minutes