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The 1918 Fanny Farmer Cookbook
7
7
Raised Muffins
cup scalded milk
1
1
2
1
3
/4 teaspoon salt
cup boiling water
1
/4 yeast cake
tablespoons butter
1
egg
/4 cup sugar
4
cups flour
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when
dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In
morning,
fill buttered muffin rings two−thirds full; let rise until rings are full, and bake thirty minutes in
hot
oven.
7
8
Grilled Muffins
Put buttered muffin rings on a hot greased griddle. Fill one−half full with raised muffin
mixture,
and cook slowly until well risen and browned underneath; turn muffins and rings and brown
the
other side. This is a convenient way of cooking muffins when oven is not in condition for
baking.
7
9
Raised Hominy Muffins
cup warm cooked
1
hominy
1
1
teaspoon salt
/4 cup butter
/4 yeast cake
1
1
cup scalded milk
1
/4 cup lukewarm
water
3
tablespoons sugar
3
1/4 cups flour
Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and
flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pans
two−thirds
full, let rise, one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff
more
Chapter IV − BREAD AND BREAD MAKING
74
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