Better Meals for Less Money, Mary Green [top 10 novels to read txt] 📗
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To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.
391.—SWEDISH COFFEE ROLLSScald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.
392.—RAISED MUFFINSPour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.
393.—RAISED CORN MUFFINSAdd shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.
394.—RAISED DATE MUFFINSFollow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.
395.—RAISED OATMEAL MUFFINS (Uncooked Oats)Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.
396.—RAISED ROULETTESRoll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.
CHAPTER XVIII BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10] 397.—BAKING POWDERMix and sift thoroughly four times, and store in closely covered jars.
398.—BARLEY BREADSift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.
399.—BRAN BREADSift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.
400.—DATE BREADMix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.
401.—DARK NUT BREADMix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.
402.—QUICK RAISIN BREADMix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.
403.—BREAD CRUMB BROWN BREADPut crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).
404.—STEAMED INDIAN DATE BREADMix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.
405.—CORN BREAD (without Eggs)Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.
406.—COUNTRY CORN BREADMix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
407.—CORN MUFFINSMix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.
408.—CORN AND RICE MUFFINSPour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.
409.—CUSTARD CORN CAKEMix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.
410.—MOLASSES CORN BREADMix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.
411.—RHODE ISLAND CORN CAKEMix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.
412.—BLUEBERRY MUFFINSFollow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.
413.—BRAN MUFFINSMix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.
414.—CAMBRIDGE MUFFINSCream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.
415.—CHEESE MUFFINSUse recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.
416.—CRANBERRY MUFFINSFollow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.
417.—CRUMB MUFFINS
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