Evening star., 1916-12-27
HOT BREAD FOR
A COLD MORNING

| AS race we are said to be addicted
| to the eating of hot breads. But it is
doubtful if there is anything heavier
and more indigestible in the American
cooks list of hot breads than English
mullins. Some of the Viennese break
fast breads. too. are a bit heavy, and
probably every country of Europe
would have to plead guilty at the bar
If accused of producing breakfast
breads that defy the requirements of
digestibility.
Whatever the real situation with re-
gard to hot breads may be, the fact re-
mains that good mullins or other hot
bread makes breakfast worth the eat
ing. And the American cook who has
mastered the art of muffin making may
be counted successful.
There are two tests 10 put to break
fast breads. One is put by the cook.
and that has to do with the time and
trouble required in their preparation.
The other has to do with favor and
texture, and that comes from those
who eat them.
Always let breakfast breads cool
slightly on a cloth or wire rack before
sending to the table They will then
be more digestible and more easily
handled than il sent to the table literal
ly piping hot
Heat all muffin tins before putting in
the muffin mixture. The mullins rise
more thoroughly and more quickly
when put into hot tins Remember.
too. that most mullins need d quick
oven. Popovers need d quick oven. but
they also need long and thorough cook
ing, and some popover cooks let them
stay in the oven forty minutes.
ACKNOWLEDGEMENTS. robbers caves
or wheat puffs, as they are variously
called. note difficult to make The
ingredients needed are two unbeaten
eggs. two cups Of milk and two cups
Of -four, with quarter of a teaspoon
full of salt. Beat all thoroughly to-
gether until not a lump remains and
then pour the mixture into very hot
muffin pans well creased, filling them
about half full. Cook thoroughly. un-
I'll one broken open is hollow inside
and shows firm wall or crust
Emergency biscuit--Make good
baking powder biscuit dough and drop
il. by spoonfuls. into we'll creased
muffin pans. These biscuits are crusty
little things, especially delicious if you
have the continental habit Of serving
honey or jam at breakfast. A good rule
for the dough is this: Mix six even
of salt with three cupfuls of -four
Sift all together three times and then
chop in, with a silver knife, six table
spoonfuls Of butter, lard or some other
d, shortening agent Mix together quick
| y with a knife and add cup of cold
water. Mix lightly and then put in the
creased pans from a spoon
Rice mufins-Rice mullins are made
| Of one cupful of boiled rice, two eggs
TWO cups Of -four, Tablespoonful of
| melted butter, three cups of milk and
salt to taste. Mix the eggs. butter and
milk, sift -four and salt and add it and
the rice to the wet ingredients. Bake
| the mullins quickly.
Rye gems-Rye is not IN as general
use as corn and wheat and graham
! -four. Rye gems and rye bread are
! nourishing and economical and rye
| gems made according to the following
| rule are a good addition to any break
fast: Beat three eggs. three cups of
| milk, a tablespoonful Of sugar and the
| same amount of butter, with three cups
| Of rye -four. The secret of making
| these mullins lies in beating them hard
ana baking them quickly.
| Loaf corn bread-This is an agree
| able change from corn mullins. To
make it, beat two eggs together add a
| tablespoonful Of melted lard two cups
| Of milk and two cups of corn -four sift-
| ed with one cup of white -four. one
| tablespoonful Of sugar, two teaspoon
/ fuls of baking powd.r and a teaspoon
! ful of salt Beat hard and bake in a
/ round tin with a hole in the center.
| Cool little before sIicing
Graham popovers--These must be
! baked in a quick oven to be light and
crusty. To make them, beat three eggs
white and yolk together, until they are
light. Add two cups of milk and a tea
| spoonful of salt Silt into the liquid
| mixture one and one-half cups graham
| -four and a half cup of white -four,
slowly. that Jumps cannot form.
Strain the batter through sieve and
| put 1t in heated tins. These popovers,
| like all others. should be eaten as soon
| as they leave the oven.
Graham mufiins-Sift together a cup
! ful of graham -four. "A cup of white -four
) a quarter of cup of granulated sugar
| two teaspoonfuls of baking powder and
! a teaspoonful of salt Add cup of
| milk. a cup of butter, melted, and a
well-beaten egg. Beat until smooth
and pour in muffin tins, well creased.
| Bake for twenty-five minutes. These
mullins are sure to be delicious.