MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one tablespoon of
melted butter, one egg, one pint of sweet milk, three teaspoons of
baking powder. Bake in a quick oven in muffin rings, or drop the
dough from the end of your spoon as you do for drop cake. To be eaten
hot. Try with a broom splint, as cake. Enough for four or five large
persons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder, one egg, two
tablespoons melted butter, a little salt; mix all together; before
stirring them, add sufficient water to make a stiff batter. Bake in
hot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful
sugar, two teaspoonfuls baking powder, two and one-half cups flour, a
pinch salt.
"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.
MUFFINS. MRS. T. H. LINSLEY.
To each cup of flour, add two teaspoons of baking powder, large pinch
of salt; moisten with sweet milk to the consistency of drop dough.
Have muffin pans hot, with a teaspoonful of butter in each. Bake ten
minutes in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and
one-half corn meal.
Graham muffins are made in the same manner, using equal parts wheat
and graham flour.
FRENCH BREAD GRIDDLE CAKES.
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