The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-13

eggs, and milk; mix into smooth,
rather firm batter; muffin pans to be-.
cold and we'll creased then fill 2-3.
Bake in hot oven Is mintes.
French Rolls.-1 quart flour, 1 tea
spoonful salt, 2 teaspoonfuls baking
powder, l tablespoonful lard, nearly
pint milk. Sift flour, salt, and powder
together thoroughly; rub in lard cold,
add milk, and mix into rather tirmer
dough than ordinary. Flour board,
turn out dough, and Immediately give
it l or quick vigorous kneadings to
complete it's smoothness. Now divide
il into pieces size Of egg, then each
piece in half which form under the
hands into appearance of short thick
rolls Uapering sharply at each end. Put
two of these pieces together side by
side, pinching ends together a little,
lay them on creased baking tin, wash
over with milk. Bake in hot oven 10
minutes.
Royal Corn Muf6ns.-T pint corn
meal, l pint flour, l tablespoonful
sugar, 1 teaspOonful salt, 3 teaspoon
fuls baking powder, l tablespoonful
lard, eggs, l pint milk. Sift together
corn meal, flour, sugar, salt, and pow
der; rub in lard cold, and eggs beaten,
and milk; mix into batter of consist
ence of cup cake; muffin pans to be
cold and we'll creased, then fill 2-3,
Bake in hot oven fifteen minutes.
Vienna RoIls.-1 quart flour, ~ tea
spoonful salt, 2 teaspoonfuls baking
powder, 1 tablespoonful lard, l pint
milk. Sift together flour, salt, and
powder; rub in lard cold, add milk, and
mix in the bowl into smooth dough,
easily handled, without sticking to
hands and board. Flour board, turn
out dough and give it a quick knead
or two to equalize it: then roll it out
with rolling-pin to thickness of "a
inch, cut out with large round cutter,
fold II over the other by doubling it;
! lay them on creased baking sheet
without touching. Wash them over
with a little milk to glaze them. Bake
in hot oven Is minutes.
| English Mutfins.-I quart flour, u
! teaspoonful sugar., 1 teaspoonful
salt, large teaspoonfuls bak-
powder, IA pints milk. Sift
together -four, sugar, salt, and
powder; add milk, and mix into
smooth batter trifle SITTER than for
sriddle cakes. Have griddle heated
regularly all over, grease it and lay
on muffin rings, half fill them and
when risen well up to top of rings
turn over gently with cake turner.
They should not be too brown, just a
buff color When all cooked, pull each
open in half, toast delicately,' butter
well, serve on folded napkin, piled
high and very hot.
Graham Muffns.-1 quart Graham
-four, l tablespoonful brown sugar,
teaspoonful salt, teaspoonfuls bak-
ing powder, 1 egg, l pint milk. Sift
together Graham flour, sugar, salt, and
powder, add beaten egg and milk; mix
into batter like pound cake, fill muffin
pans, we'll creased, 2-3 full bake in hot
oven Is minutes.
Oatmeal MuffIns.-1 cup of oatmeal,
liz pints flour, l teaspoonful salt, 2
teaspoonfuls baking powder, l table
spoonful lard, eggs. l pint milk. Sift
together oatmeal, flour, salt, and pow
der; rub in lard cold. add beaten eggs
and milk; mix smoothly into batter
rather thinner than cup cake; fill muf-
fin pans 2-3 full; bake in good hot oven
Is minutes.
"Poor Mans" Corn Gems.-1 pint
corn meal, 1 pint flour, teaspoonful
salt, 2 teaspOonfuls baking powder,
1-3 pint each of milk and water. Sift
the corn meal, -four. salt, and powder
together. Add the milk and water,
mix into a firm batter; 2-3 fill we'll
creased, cold gem pans. Bake in a
well heated oven Is minutes.
Royal Egg Muffns.-1 quart -four, l
tablespoonful sugar. tablespoonful
salt, | large tablespoonful lard, tea
spoonfuls baking powder, eggs, a
rints milk. Sift together flour, sugar
salt, and powder; rub in the lard cold;
add the beaten eggs and milk; mix
quickly into a smooth batter, a little
tlrmer than for griddle cakes; 2-3 fill
cold, carefully creased muffin pans;
bake in hot oven Is minutes.
Royal Graham Gems.-1h pints
Graham, Y pint corn meal, / teaspoon
full salt, two teaspoonfuls baking
. powder IA pints milk. Silt to
Gether Graham, corn meal, salt
and powder Add the milk, and mil
into a moderately stiff batter, " fl
cold gem pans, well creased. Bake il
solid hot oven 10 to 10 minutes.