The Boston cooking-school cook book

Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron. Twin Mountain Muffins ¼ cup butter ¼ cup sugar 1 egg ¾ cup milk 2 cups flour 3 teaspoons baking powder Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twenty-five minutes. One Egg Muffins I 3½ cups flour 6 teaspoons baking powder 1 teaspoon salt 1⅓ cups milk 3 tablespoons melted butter 1 egg 3 tablespoons sugar Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required. One Egg Muffins II 2 cups flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 1 cup milk 2 tablespoons melted butter 1 egg Mix and bake as One Egg Muffin I. Berry Muffins I (without eggs) 2 cups flour ¼ cup sugar 4 teaspoons baking powder 2 tablespoon butter 1 cup milk (scant) 1 cup berries ½ teaspoon salt Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries. Berry Muffins II ¼ cup butter ⅓ cup sugar 1 egg 2⅔ cups flour 4 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 cup berries Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk. Queen of Muffins ¼ cup butter ⅓ cup sugar 1 egg ½ cup milk (scant) 1½ cups flour 2½ teaspoons baking powder Mix and bake same as Twin Mountain