258 BREAD-BISCUITS, ROLLS, MUFFINS, ETC.
heaping teaspoonfuls of baking powder. Sift together flour, sugar, salt and baking powder ; rub in the lard cold, add the beaten eggs and milk ; mix quickly into a smooth batter, a little firmer than for griddle- cakes. Grease well some muffin-pans and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These made of cream, omitting the butter, are excellent.
PLAIN MUFFINS.
ONE egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very light. One cup of milk, three of sifted flour and three teaspoonfuls of baking powder. One-half Graham and one-half rye meal may be used instead of wheat flour, or two cups of corn meal and one of flour.
Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings.
MUFFINS WITHOUT EGGS.
ONE quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour cream will make them a little richer.
TENNESSEE MUFFINS.
ONE pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and a pint of milk. Sift together corn meal, flour, sugar, salt and powder; rub in lard or butter cold, and eggs beaten and milk ; mix into batter of consistency of cup-cake ; muffin- rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.
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 of melted butter and one of soda ; bake in cake rounds.
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