Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-16

cake In It. and add liberal tablespoonful
of melted butter and two well-beaten eggs.
Scald out the bread bowl with boiling water
| so as to have 1t warm and sift Into It one
quart of bread -four and a teaspoonfui Oh
salt. Pour in the warm milk, beaten eggs
yeast and butter and beat the whole unit a,
the batter s.blisters'' Cover closely and set
near the fire. Do this about o'clock al
night. About 6 o'clock in the morning, but,
| ter twelve deep muffin tins fill half full and
set them covered where they may rise WITH
in a quarter inch of the top. Have the
oven hot and bake about half an hour.
Sour Milk Wheat Mufins.-Put one
cupful of sour milk into rather deep
| bowl and sift into it two cupfuls OF hour
one teaspoonful of sugar and half tea
spoonful of salt. Dissolve half teaspoon
full of soda in little warm water and beat
vigorously into the sour milk flour ana
other ingredients. Have the oven and gem
tins hot, and just before turning the batter
into the tins fold in well-beaten egg.
Whole Wheat Muff1ns.-Sift together
one cup and half of whole wheat
-four, two teaspoonfuls of baking powder
tablespoonful of sugar and half tea
spoonful of salt. Beat one egg thoroughly
and add to 1t one cupful of milk and one
tablespoonful of melted butter or drlpplngs
Stir the two mixtures together, beat again
and bake in hot, well-greased pans about
half an hour.
Bread Muffins-Soak one cupful of stale
bread crumbs in one cupful OF milk, over
night. In the morning add the beaten
yolk of one egg, half tablespoonful OF
melted butter. half teaspoonful of salt
and three-fourths of a cup of flour. Beat
until smooth, then fold in carefully one
teaspoonful of baking powder and the stiff
fly beaten white of the egg. Pour In hot
gem pans and bake in quick oven
Cracked Wheat Muffins.-Soak two cup
fuls of cracked wheat In two cupfuls of
sweet milk overnight. In the morning ado
a teaspoonful of salt, rounding table
foh n.
fuls of molasses, and the beaten yolks OF
two eggs. Beat vigorously for several mo-
ments then fold in the stfffly beaten whites
of the eggs. Have the oven and pans hot
and bake.
Indian Meal Muffins-The directions for
these mullins varies according to the sec
ton of the country where the meal Is pur-
chased. In the south, where the mullins
are made of white, sweet, freshly ground
meal, neither sugar nor eggs are required,
but the yellow meal Of the north needs not
only sugar and eggs, but butter as well
to give it the requisite richness. Beat to a
cream in a warm mixing bowl a quarter
cup each of butter and sugar. Add two
well-beaten eggs and cup of milk In
which an even teaspoonful of soda has been
dissolved. Sift together a cup and quar-
ter of yellow cornmeal. the same amount
of wheat -four and two teaSpoonfuls of
cream of tartar. Add to the milk and egg
preparation and beat again. Have the
muffin tins piping hot and bake at once.
California Graham Muffins.-Sift together
one cup of graham -four, half cup of white
flour. two tablespoonful of sugar, salt
spoonful of salt and two tablespoonfuls of
baking powder. Beat one egg to froth,
add to 1t cup Of milk and beat the flour.
Bake as usual.
Hominy Muffins.-Mix a cup Of warm
boiled hominy cooked to the proper consist
ency for the breakfast table with a table
spoonful of melted butter, saltspoonful Of
salt and a cup of milk. Add this mixture
gradually to a cup and a half of flour in
which has been sfted a teaspoonful and a
half of baking powder In case this does
not seem quite stiff enough add little
more -four Lastly add two well-beaten
eggs and bake In the heated muffin pans.
Rice Muffins.-Dilute two cupfuls of cold
boiled rice with half pint of warm milk.
stirring until free from Jumps. Add ia
blespoonful of melted butter and the beaten
yolks of three eggs Sift together one pint
of flour. one tablespoonful of sugar, half a
teaspoonful of salt, and a teaspoonful and
half of baking powder. Add to the rice
and milk and beat until smooth, firm bat
ter results Have the muffin pans Kissing
hot. fold the stiff1y beaten whites of the
eggs into the batter, turn at once into the
pans and bake in hot oven for fifteen
minutes.
Rice Flour Muffins.-Sift together one and
one-half cups of rice flour, two cupfuls of
wheat flour. half teaspoonful of salt and a
tablespoonful and a half of baking powder
Add one pint of sweet milk, a tablespoonful
of melted butter and a well-beaten egg,
beat smooth and bake in gem pans or muf-
fin rings.
Velvet Mumms.-Sft together two cups of
the best pastry flour, already once Sifted,
an even teaspoonful of cream of tartar,
and scant half teaspoonful of soda. Rub
a generous tablespoonful of butter through
the flour until it feels fine and granulated.
Beat an egg thoroughly, add to it cup of
sweet milk and turn into the flour and
other ingredients Beat thoroughly. When
smooth and light put into well-greased
muffin rings. filling them about two-thirds
full. Bake twenty minutes in hot oven.
Hygienic Muffins.-Put a cup and half
of sifted flour into a large bowl, add half
a teaspoonful of salt, and then stir into 1t
gradually one cup of milk and half cup
of water. Beat until the batter 'blisters"
and bake in hot oven.
Lapland Muffins.-Beat the yolks of four
eggs until lemon-colored and thick, and
add to them gradually pint of rich milk.
Have ready a pint of pastry flour sifted
with a half teaspoonful of salt, and turn
the milk and yolks of eggs into this, beat
ing with a patent beaten until 1t resolves
itself into a smooth batter without Jumps.
Take out the beaten and fold in the whites
of four eggs beaten to stun froth. DO not
stir with a rotary motion after the whites
are added; simply use wire whip or spoon,
and fold in Have ready a dozen cups OF
heavy stoneware well creased, turn in the
batter and bake in a moderate oven.
Oatmeal muffinS-Sift together one cup OF
oatmeal, one and one-half pints of flour,
one teaspoonful of salt and two teaspoon
fuls of baking powder. Rub into this mix
ture one tablespoonful of butter, then add
two we'll beaten eggs and a pint of milk
Mix smoothly into a batter, fill muffin pans
two-thirds full and bake in hot oven for
fifteen minutes.
English Muffins.-Sift together one quart
of flour, one teaspoonful each of salt and
sugar and two large teaspoonfuls OF bak-
ing powder. Mix into a smooth batter with
two and one-half cups of milk. Have a
pancake griddle heated regularly all over,
grease it, and lay muffin rings on 1t. These
should be heated and buttered as well as
the griddle Fill the rings about half full
draw the griddle back and let the mullins
rise to the top of the rings. This will take
about five minutes. Then with a def
movement of the cake turner turn each
one rings and all They should be well
Drowned by this time on the bottom but
not burned. Let them cook about five min
utes longer on the back of the stove. When
they are all cooked pull each open in half
toast delicately, butter well, and serve on
a folded napkin piled high and very hot.
While it takes time and trouble to cook
mullins in this way, they are especially nice
served with coffee, and one soon becomes