Muffins, Buns, and Biscuit
Hot Cross Buns
Mix 2 pounds of flour with a small teaspoonful of powdered spice and half a teaspoonful of salt. Rub in half a pound of good butter. Make a…
English Muffins
Stir flour enough into a pint of hot milk, and about a quarter of a pint of yeast to make a thin batter, then put it in a warm place to…
English Breakfast Cakes or Rolls
Make a batter with 2 pounds of flour, and as much warm milk and water, with about a quarter of a pint of fresh yeast, and a little salt, as…
Milk Biscuit
Put 3/4 of a cupful lukewarm milk into mixing-pan. Sift in 1 quart flour; add 1 tablespoonful each of butter and lard, cottolene, or other…
Rice Muffins
2 cupfuls cold boiled rice, 1 pint flour, 1 teaspoonful salt, 1 tablespoonful sugar, 1 1/2 teaspoonfuls baking-powder, 1/2 pint milk, 3…
Hominy Muffins
Same as rice muffins, substituting 1 cupful boiled hominy for the rice.
Sally Lunn Muffins
1 quart flour, 1 tablespoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 tablespoonful butter or lard, 1 egg, 1 1/4 pints…
Graham Muffins
1 quart Graham flour, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 pint milk. Sift together…
Oatmeal Muffins
1 cupful oatmeal, 1 1/2 pints flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 tablespoonful lard, 2 eggs, 1 pint milk. Sift…
Egg Muffins
1 quart flour, 1 tablespoonful sugar, 1 teaspoonful salt, 1 large tablespoonful butter, 2 teaspoonfuls baking-powder, 3 eggs, 1 1/4 pints…
Butter Cakes
Mix 1 quart flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder. Rub in 3 tablespoonfuls butter. Mix to a soft dough with milk, roll…
Graham Gems
1 1/2 pints Graham flour, 1/2 pint Indian corn meal, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 1/4 pints milk. Sift together…
Rice Gems
1 egg, 1 cupful milk, 1 cupful cold boiled rice, 1 cupful flour, 1 teaspoonful baking-powder, 1/4 teaspoonful salt, 1 tablespoonful melted…
Apple Gems
Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoonfuls molasses, 1 1/2 cupfuls Indian corn meal, 1 1/2 cupfuls flour, 1/2 teaspoonful…
How to Use up Stale Bread
When bread has become so hard that it cannot be eaten, it should be grated into coarse powder, and preserved in wide-mouthed bottles or…
German Toast
Take the remains of cold stew, or fricassee. Mince it finely, and mix with a pint of it, including the gravy, 2 well-beaten eggs, 1…
Buttered Toast
Toast which is to be buttered should be cut from a loaf one or two days old, in slices about the third of an inch thick. Cut off the crust…
Bread Fried for Soup
Take 1 or 2 slices of stale bread a quarter of an inch thick. Remove the crust and cut them into small dice not more than a quarter of an…
Milk Toast
Toast bread as for buttered toast. Dip each piece quickly in boiling water, place in baking-pan, and cover with scaled milk. Bake for…
Cream Toast
Cook as the above, using half cream and half milk. Place pinch of soda in cream to prevent its curdling. The milk can be flavored with…
Fried or French Toast
Cut rather thick slices of stale bread, rounded with a cake-cutter. Put into a deep platter a batter composed of 1 cup of milk, seasoned…
Oyster Toast
Prepare as for oyster stew a dozen oysters, using but one glass of milk. Boil for three minutes. Dissolve a tablespoonful flour in cold…
Creamed Mushroom Toast
Stew the mushrooms in a little milk; add 1/4 cupful of sweet butter. Boil until tender. Add 1/2 cupful rich cream, and boil until of a…
Zwieback
Take rusks of bread or biscuit left over from breakfast; cut in half. Place in baking-pan in moderate oven. Bake until thoroughly dry, and…
Cheese Toast
Sprinkle hot toasted bread with grated cheese, season with a dash of cayenne, and place in oven for a few minutes until cheese is…