The Boston cooking-school cook book

Muffins. Rice Muffins 2¼ cups flour ¾ cup hot cooked rice 5 teaspoons baking powder 2 tablespoons sugar 1 cup milk 1 egg 2 tablespoons melted butter ½ teaspoon salt Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans. Oatmeal Muffins 1 cup cooked oatmeal 1½ cups flour 2 tablespoons sugar 4 teaspoons baking powder ½ teaspoon salt ½ cup milk 1 egg 2 tablespoons melted butter Mix and bake as Rice Muffins. Graham Muffins I 1¼ cups Graham flour 1 cup flour 1 cup sour milk ⅓ cup molasses ¾ teaspoon soda 1 teaspoon salt Mix and sift dry ingredients; add milk to molasses, and combine mixtures. Graham Muffins II 1 cup Graham or entire wheat flour 1 cup flour ¼ cup sugar 1 teaspoon salt 1 cup milk 1 egg 1 tablespoon melted butter 4 teaspoons baking powder Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes. Rye Muffins I Make as Graham Muffins II, substituting rye meal for Graham flour. Rye Muffins II 1¼ cups rye meal 1¼ cups flour 4 teaspoons baking powder 1 teaspoon salt ¼ cup molasses 1¼ cups milk 1 egg 1 tablespoon melted butter Mix and bake as Graham Muffins II, adding molasses with milk. Rye Gems 1⅔ cups rye flour 1⅓ cups flour 4 teaspoons baking powder 1 teaspoon salt ¼ cup molasses 1¼ cups milk 2 eggs 3 tablespoons melted butter Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes. Corn Meal Gems ½ cup corn meal 1 cup flour 3 teaspoons baking powder 1 tablespoon sugar 1 tablespoon melted butter ½ teaspoon salt ¾ cup milk 1 egg Mix and bake as Graham Muffins II. Hominy Gems ¼ cup hominy ½ teaspoon salt ½ cup boiling water