Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-16
Making Quick Bread is Not Hard ..
if You FolloU Mrs. Wilson's Directions
PopoUers and Various Kinds of Mullins Make Pleasin
Change in the Menu-But Be Careful about Your OUen

whites of tho two eggs. Turn in we'll
creased muffin pans and bake in a hot
Hven twenty five minutes.
This form of muffin is frequently
used for short cakes.
Corn Mullins
In this form Of muffin IL the mix =
ture does not carry sufficient moisture
to permit the swelling Of the meal a
dry and tasteless product is the result.
| Place in mixing bowl
One cup of yclioD meal.
One and onc-hdU cups of -four,
One teaspoon Of salt,
TUo lepel tablespoons Of baking po,o.
der.
-Four lerc' tablespoons Of shortening,
Four tablespoons of strip,
One cgg.
One and ono. half cups Of milk and
pdter.
Place the recipe in the bowl In the
order given and beat hard for five min
utes. then fill into we'll creased and
| Toured deep muffin pans and bake In
hot oven for thirty five minutes.
This mixture can also be baked In
the form Of loaf or in wide pan.
having the mixture about three quarters
Of an inch thick. It is then called pone.
Whole. Wheat Mullins
A form of muffin that really de-
serves ,rominent place in our quick
breads Is the whole wheat or the bran
mrffin. Whole wheat or graham flour
may be used in this recipe. Place in
y mixing bowl
Three cups Of nhole. ,oheat -four,
One cup Of bran,
n,o yn1spoop NJ sdn
Three level tablespoons of baking
porder,
One-haf cup Of roIasses,
-Four tablespoons Of shortening,
One and one half cups OF milk o,
icdter.
Beat hard to blend and turn in well
creased muffin pans and hakc.in mod
crate oven for thirty minutes.
One-ha'f Gun Of finely chopped nuts
or cup Of seedless raisins may be added
for variety.
The Ban Muffin
Place in a mixing bowl
T,ro cups of ,rholc. chedt -four.
Ono cup Of ,rhte -four,
T,r0 and Onc-hdU cups Of bran,
One aud one-hoD teaspoons of salt,
-Four lcrcl tablespoons Of baking
powder. :,
Rub between the hands to mix and
then add
Ore.hdt cup Of sirup,
Fire tablespoons Of melted shorten
ing.
T,co cups OF milk or ,odtcr,
Beat TO blend, then whip hard for
Eve minutes; turn in well creased muf-
fin mans and hnkc for thirty minutes in
tnt, pHl
Three quarters cup Of finely chopped
nuts.
One Gun Of Secdless rnisins,
Onc.haH cup Of cdndied citron
chopper fnc,
Grated rind Of an orange,
One cup Of dried coconut, chopped
ono cup Of stoned prunes cut in
smrU pieces. or
Onc.halt cup of candied ginger cut
IN 'inv bits.
H~'c< and figs may also be used for
W icty.
Rye and Buckwheat Mullins
rus unusual muffin offers TASTY
,rir'; rrcad for those who like variety.
r'",o IN a m'vinc bowl
Ore cup Of rye -four,
ore and onc-haH cups OF ,chi'e
fcrr,
Cnc teaspoon Of Salt,
""rcc Icrcl tablespoons Of baking
p,@@Cr. 3.
Onc.haU cup of sir"P,
-Four tablespoons OF shortening,
Trc0 cups of milk Or roter.
Beat hard for three minutes to blend,
then turn in well grcased muffin pans
and bake IN hot oven for thirty min
utcs Leftover mullins are delicious
when snlit and toasted and may be
served the second meal. Or the mullins
NAV be used ns patty case by cut.
ting n thin slice from the top and
rcooping out the crumbs. Brush lightly
with melted butter and toast. 1t is then
ready to use.
II YOU prefer the unsweetencd muf-
hn. lust leave out the sugar or reduce
rho quantity one half.