Page:The Boston cooking-school cook book (1910).djvu/98

 Grilled Muffins

Put buttered muffin rings on a hot greased griddle. Fill one-half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other side. This is a convenient way of cooking muffins when oven is not in condition for baking.

Raised Hominy Muffins

1 cup warm cooked hominy 1/4 cup butter 1 cup scalded milk 3 tablespoons sugar 1/2 teaspoon salt 1/4 yeast cake 1/4 cup lukewarm water 3-1/4 cups flour

Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.

Raised Rice Muffins

Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff.

Raised Oatmeal Muffins

3/4 cup scalded milk 1/4 cup sugar 1/2 teaspoon salt 1/4 yeast cake dissolved in 1/4 cup lukewarm milk 1 cup cold cooked oatmeal 2-1/2 cups flour

Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.