Читать книгу The Boston cooking-school cook book онлайн

94 страница из 121

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.

ssss1

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.

ssss1

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 Muffins.

ssss1

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.