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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.


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

4 cupfuls bran flour
6 teaspoonfuls baking powder
4 cupfuls flour
8 tablespoonfuls butter
cupful molasses
A little salt
3 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
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

lb. sugar
lb. yellow corn-meal
1 lbs. flour
1 qt. milk
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.