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The 1918 Fanny Farmer Cookbook
butter
1/3 teaspoon cinnamon
Mix as Baking Powder Biscuit II. Roll to one−fourth inch thickness, brush over with melted
butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces
three−fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes.
Currants may be used in place of raisins and citron.
1
0
Twin Mountain Muffins
1
1
1
/4 cup butter
1
egg
/4 cup sugar
1
cup milk
/2 teaspoon salt
2
cups bread flour
5
teaspoons baking powder
Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the
first mixture, alternating with milk. Bake in buttered tin gem pans twenty−five minutes.
1
1
One Egg Muffins I
3
6
1/2 cups flour
1
1/3 cups milk
teaspoons
baking powder
3
tablespoons melted
butter
1
teaspoon salt
1
egg
3
tablespoons sugar
Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in
buttered gem pans twenty−five minutes. If iron pans are used they must be previously heated.
This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the
number is required.
1
2
One Egg Muffins II
2
4
cups flour
2
tablespoons sugar
teaspoons
baking powder
1
cup milk
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
82
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