Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-26
Dainty Tea Mullins and Rolls
Easily Made BY Mrs. WILSON, Rules
YeastRased Cran Biscuits of Various Kinds Great Deli
cacies for Every MeaL-South,uark Rye and
Uhole Wheat Are Varieties

cut off pieces little larger than an egg.
Round up between the hands. Now
grease round pan with straight sides
and place in the biscuits close together.
Let rise for thirty five minutes and then
brush the tops with sugar and water and
bake for eighteen minutes in a hot oven.
English Muffin or Biscuit
Take the regular light bread dough.
and when it is ready for the pans roll
out one inch thick and cut with biscuit
cutter. Now cover clean towel with
plenty of -four ard lay on biscuits fully
two inches apart. Sprinkle literally
with -four and let rise for one half
hour. Lift gently from the cloth. and
with soft brush brush off flour. Bake
IN hot griddle or in oven for one half
hour. Turn every ten minutes on grid
die and turn in oven after twelve min
uteS.
Nhile mullins are not, strictly speak
ing, classed as biscuits, yet they are
biscuit shape, and many fine European
pastry cooks class them with biscuits.
This is particularly true of the whole
wheat rye and corn mullins.
Rye Mullins
Place in a mixing bowl:
One cup Of rye -four,
One cup Of white -four,
One half cup Of cornme1l,
One teaspoon Of salt,
Five lerel teaspoons of bnkir1
pocder,,
T"o lcrcl tablespoons of sugar.
Sift twice to mix thoroughly and then
One and one-hat cups of milk or
Uater,
Three tablespoons of melted shorten.
ing.
Beat hard to blend, then fill into
we'll creased and Toured muffin pans
and bake twenty five minutes in a hot
oven.
Rye Mullins Yeast Raised
Place in mixing bowl.
One aud one half cups of rve -four.
One cup Of chedt -four,
Ftrc tablespoons Of Cornmedl,
Ono teaspoon Of salt.
Ihree tablespoons of sugar.
Sift to mix. then make a bay in the
center of the dough and add:
One cup of Cdter, so degrees fdhr..
-Four tablespoons of melted shorten
ing,
T~o- thirds years cake, crum 6lcd in.
Mix the yeast and shortening in wafer
before working in the flour, then beat
with a spoon to nice smooth batter
Cover and let rise for two and ue-halF
hours and then beat hard again. Now
grease and -four deep muffin pans and
I'LL half full Of the batter. Let rise
until near the top and then bake for
twenty minutes in hot oven.
These mullins are frequently allowed
to cool aud are then split by tearing
apart and toasted buttercd and served
with jam or honey
Whole Wheat Biscuits
This biscuit is mnde and served at
famous health resort in the German
forests. Try it and you will find it n
welcome change. Place in mixing
bowl:
Two and onehaH cups Of whole
rhedt -four,
One teaspoon Of salt
Three tablespoons Of sugar.
Rub between the hands to blend ana
then rub into the mixture:
Tro tablespoons Of lard.
And use two thirds cup of water 10
form a dough. Put this dough through
the food chopper six times and then beat
with a rolling pin for ten minutes. Form
in thin round biscuits about one half
llNu ll5Nh' l@uy Oll u DthlHs anu
brush the tops with cold water. Bake
in a hot oven for twenty minutes.
Whole Wheat Biscuits
Place in a mixing bowl:
One cup Of sour milk,
One teaspoon OF salt,
Three tablespoons of melted shorten
ing.
TWo tablespoons Of sugar,
Beat to mix and then add:
Three and Que quarter cups Of sifted
phOle uhcdt -four,
TWo lepeI tablespoons of baking
p0Irder.
Work to a smooth dough then roll
out one half inch thick and cut with a
biscuit cutter Lay on baking sheet
and brush with melted shortening. Bake
In hot oven for twenty minutes. Sift
whole wheat -four through colander be-
fore measuring, then rub the baking
powder into -four with hands before
mixing.
Il