Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-27
- .rps. NJ. A. w1rsoN

SsN cv0S OF MWWs -
'Ffesr 'svs' ssespoo"' o. e's'"' pow
~ IA. teaspoon Of seIt.
yysst hard Tor three minutes, then cut
= scid into the prepared batter, the
Ply si,%. heaten whites Of tho three eggs,
In n we'll creased mumn pans, hlling
n,nrfin pans about two. thirds full |;
Ssts in hot oven for twenty five min.
utes.
Quick Mufans
Place IN mixing bowl
1ovr tablespoons Of sv0or,
-Four tablespoons OF shorse~|"a
0ne egg, ., nou,
T;ss T;ss fsasuoon: ssps % :'} o} boxing po.ode.
ono teaspoon Of soIf,
S,ns ond one qudrter' cSps Of MILK.
Rat together for five minutes, then
.,,rn IN well. creased mufnn pans and
SsIs in hot oven twenty five minutes.
English Mullins
Place in mixing bowl
One.halt CUP OF ss0or,
ors ~' ev and ons.Aoy cups Of milk.
,oclSsd and cooked to 80 degrees Fab
Ors.hoy teaspoon Of salt.
Now crumbls in one compressed yeast
cake, and stir until the mixture is well
hlended, then beat with tho egg beater
ar 1--WE minutes; remove the ess beater,
and add
And beat -four in the mixture with
spoon, when we'll mixed. place bowl in
Mace free from drafts, and cover
With clean cloth let rise for two and
one.half hours, then add
One. quarter cup Of melted butter,
and one.hdlf cup more OF Hour,
and beat we'll for five minutes; now fill
into well-buttered muffin rings and
,tsnd on table. Cover with cloth and
let rise twenty. five minutes, or until
the mixture is nearly to the top Of the
rings. Bake in hot oven twenty five
minutes.
the batter.
and spread with butter, and served with
Individual pots Of jam or marmalade In
Buckingham Palace. England.
The rings used are the old fashioned
deep muffin rings-about the size Of
tho lid Of a one pound can Of baking
powkder. The rings are creased well and
placed on a we'll creased baking sheet:
Deep muffin or popover pans will do II
you do not care to purchase the rings.
Fairhill Munins
Place in mixing bowl
Foe tablsspoons Of sugar,
-Four o." Vgsii ieSlespoon. o, butter, or other
shortening. . t.'
Clean we'll and add
Too and one Quorter cups Of -four,
Ono teaspoon Of salt.
Too level tablespoons Of boxing poto.
der,
Ono and ono. quarter cups Of milk.
Beat to smooth batter, and bake in
well.greased muffin pans in hot oven for
twenty minutes.
Waters
special iron, known as the wafer
iron, is necessary for the baking Of the
wafer. This iron is similar in construc-
ton to the we'll known waffle iron, but
when closed it will make and bake a
thin wafer.
Secure iron and wash we'll in plenty
Of soapy water, scald with boiling
water and place in the sun to dry. When
ready to use heat slowly, and just be.
fore pouring in the batter, rub with n
creased pad, similar to one used on the
griddle. There must be no excess fat
floating around or the wafer will be q
failure. J.,
Tho Batter
Place in mixing bowl
One quarter cup of sugar,
Yolks Of four eggs,
Three tablespoons of butter.
Cream well until light and fluffy, now
add
Three. quarters cup Of -four,
One.hat cup Of rice -four,
Too tablespoons of cornstarch,
One and one quarter cups of milk.
Beat hard with wire whip or fat wiro
spoon, and the batter IL ready to bake.
10 bake place about one tablespoonful
OF the prepared batter in the center OF
me prepared and heated iron, and close.
Reverse the iron, as in baking waffles,
and Just as soon as the wafer Is a deli
cate brown. remove to cloth, and roll
az once, either into a cOrnucopia or
scroll. II YOU desire to have the waters
covered with either chocolate or nuts,
II may be done as follows:
| To Chocolate. coat tho Waters
Melt sweet chocolate in small bow
and add
One teaspoon of butter to one. quar-.
ter pound Of the s,ceet chocolate.
When in ,,ou,d t.Lo wofo, =, .,.
hand and spread lightly with the choco.
Te, TMte, using spatula. II you desire thu
N.nocolate-nut covering, after you cover
snr,nS1a @ Td,er Win the chocolate, then
Ws.as Wns'e ,, with hneiy chopped nuts
icing ia s das,rnSy may 3s USED when 2 whit'