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HOT BREADS -- Continued
Egg Muffins
Dissolve one-half cake yeast foam in one-fourth cupful water, 2 cupfuls scalding
milk, butter size of an egg, 1 tablespoonful salt, 4 cupfuls sifted flour. When
milk is lukewarm, add to flour and beat well.
Popovers
Break 4 eggs into a deep bowl (beat thoroughly at once), add a pinch of salt, 1
full cup of milk, 1 full cup of flour, 1 teaspoonful melted butter. Mix
thoroughly.
(In the meantime heat an old-fashioned iron muffin pan, either on top of range
or in oven, just so pan is good and hot.) Bake this from 35 to 45 minutes.
The above will make 1 dozen popovers. The secret in getting this real good is to
heat the muffin pan properly.
Bran Muffins
(36)
4 cupfuls bran flour
6 teaspoonfuls baking powder
4 cupfuls flour
8 tablespoonfuls butter
½ cupful molasses
A little salt
3 ½ cupfuls milk
Add raisins if desired
Breakfast Puffs
Very quick to make and a life-saver when run short of rolls or muffins.
3 cupfuls flour
½ lb. butter
1 pt. milk
3 eggs
Pinch of salt
Beat the eggs and stir in the milk, add the butter (melted), then add the sifted
flour, pour in well-greased muffin pans and bake in a quick, hot oven.
Great Northern Fig Muffins
(50)
¼ lb. sugar
½ lb. yellow corn-meal
1 ½ lbs. flour
1 qt. milk
½ lb. dried figs, chopped very fine
3 oz. baking powder
Sift dry ingredients, add milk and figs. Mix all thoroughly. Bake in muffin
tins, in quick oven 20 minutes.
 
 
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