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The 1918 Fanny Farmer Cookbook
3
/4 teaspoon soda
1
cup sour milk
1
teaspoon salt
2
tablespoons melted butter
Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.
1
9
Graham Muffins II
cup Graham or
entire wheat flour
1
1
1
teaspoon salt
cup milk
3
1
/4 cup flour
1
egg
/4 cup sugar
3
tablespoons melted
butter
5
teaspoons baking powder.
Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in
oven in buttered gem pans twenty−five minutes.
hot
2
2
0
1
Rye Muffins I
Make as Graham Muffins II, substituting rye meal for Graham flour.
Rye Muffins II
1
1
4
1/4 cups rye meal
1
/4 cup molasses
1/4 cups flour
1
1/4 cups milk
teaspoons baking
powder
1
egg
1
teaspoon salt
1
tablespoon melted
butter
Mix and bake as Graham Muffins II, adding molasses with milk.
2
2
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
85
Page
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