The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1932-02-19
MUFFINS ARE A JOY
If YOU KNOW HOW


Method of Mixing Is I'M
pOrtant i'm This CuIin-
airy Art
DON'T STIR TOO MUCH
Name q thrill which compares to
the Joy of serving to ones family,
or guests, light fluffy muffins-each
bite full of tastiness. The secret
of the fine flavor IL the use of but
ter as the shortening. Butter con-
tributes a flavor which blends with
any food com binations in which Il
Is used.
In obtaining a finely textured
product, perhaps the method of
mixing Is most important. In add
ing the liquid ingredients to the
dry ones. the mixing should be
done as quickly as possible. Not
more than a half minute should be
consumed in combining the wet
and dry ingredients. Too much
stirring results in ill-shaped, COM
pact mullins that are full of tun-
nels.
Some recipes for mullins and
other form sof hot breads are rec
commended by a home economics
expert Of the National Dairy
Council.
CURRANT MUFFINs
4 tsp. baking powder
tbsp. sugar
" tsp. salt
egg
I cup milk
tbsp. butter
u cup currants
Sift flour, then measure. Resift
with other dry ingredients into
mixing bowl. Make a depression
in the center of the dry ingredi-
ents. Beat the egg until thick and
foamy, add the milk and stir until
well blended, then add the melt
ed butter and turn quickly into
the depression made in the flour.
Mix as quickly as possible. This
stirring should not consume more
than a half minute. Add the
washed dried currants and stir
once or twice-just enough to thor
oughly distribute the fruit. Pour
the batter imm ediately into but
tered muffin tins. Bake mullins
in . hot oven CAPS d. F. from 20
to rs minutes. Yield: IL medium
sized mullins.
MOLAssEs BROWN BREAD
I cup dark molasses
2 cups sour milk
3 teaspoons soda
L teaspoon salt.
2 cups graham Hour
1 cup dates, raisins, or cut
prunes
Mix milk and molasses. Add soda
and mix well. Add remaining dry
ingredients and fruit. Pour into
shallow buttere pans, and bake in
slow oven As minutes to 1 hour.
Does not dry out quickly. Makes
2 medium sized loaves.
HAM MUFFINs
cup white -four
cup graham -four
I tablespoon sugar
teaspoon salt
eggs
3 teaspoons baking powder
cup milk
u cup butter
n cup chopped ham
Cream the butter, add sugar,
then the beaten eggs and milk. Sift
the dry ingredients together and
add. Stir only until mixed. Fold
in the chopped cooked ham. Bake
in CREASED tins in O moderate oven
(375 d-400d F. for rs minutes.
Serve hot.
DATE-NUT BREAD
cup dates
I cup nuts
cups -four (whfte)
I cup whole wheat -four
I tsp. baking powder
tbsp. butter
" cup sugar
egg, vell-beaten
IN cups milk
stone dates and cut fine. Chop
nuts. (Never grind nuts for nut
bread) Sift white -four then meas
ure. To measure wholewheat -four,
lift 1t with q spoon from the con-
tainer into the cup. Combine
fours and add salt and baking
powder and resift. Return any
bran in the sitter to the sfted mix
ture and stir until well blended.
Cream the butter until soft and
plastic. Add the sugar gradually
and when all Is in add the egg and
beat until mass Is thick creamy
mass. Add the dry ingredients and
the milk alternately. As soon as
all the -four Is dampened add two
or three extra stirs to smooth the
dough. Add the MUS and dates
and stir only enough to distribute.
Turn in to q loaf bread pan that
has been we'll buttered. Place in
a hot oven 40O d. F.) and bake
for at least fifty minutes. Yield:
/ loaf 8x3x3 inches.