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Classic
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page 230
CORN-MEAL MUFFINS. (Without Eggs.)
One cup of flour, one cup of corn-meal, two tablespoonfuls of sugar, water to
make a thick batter, or sour milk is better; mix at night; in the morning, add
two tablespoonfuls melted butter, and one teaspoonful of soda; bake in cake
rounds.
HOMINY MUFFINS.
Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half
a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar;
add three eggs well-beaten; one teaspoonful of soda, dissolved in hot water; two
cups of flour. Bake quickly.
Rice muffins may be made in the same manner.
GRAHAM GEMS. No. 1.
Two cupfuls of Graham flour, one cupful of wheat flour, two teaspoonfuls of
baking-powder, a tablespoonful of sugar, one of salt, and one well-beaten egg.
Mix with sweet milk to make a thin batter; beat it well. Bake in gem-irons; have
the irons well-greased; fill two-thirds full, and bake in a hot oven. Will bake
in from fifteen to twenty minutes.
GRAHAM GEMS. No. 2.
Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoonful
of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg
add the milk, then the sugar and salt, then the Graham flour (with the soda
mixed in), together with the lard or butter; make a stiff batter, so that it
will drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake
fifteen minutes in a hot oven.
The same can be made of sweet milk, using three teaspoonfuls of baking-powder
instead of soda, and if you use sweet milk, put in no shortening. Excellent.
Muffins of all kinds should only be cut just around the edge, then pulled open
with the fingers.
PLAIN GRAHAM GEMS.
Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and
water, and a little salt. Stir briskly for a minute or two. Have the gem-pan,
hot and well-greased, on the top of the stove while pouring in the batter. Then
place in a very hot oven and bake forty minutes. It is best to check the
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