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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

MUFFINS (2 recipes)
 
 
Muffins #1
Take 2 cups of buttermilk, 1 teaspoonful of soda, 2 eggs, 1 teaspoonful of salt, flour enough to make a smooth batter. Pour through a funnel into hot lard and fry in rings. Serve with maple syrup.

Sister May Hoover, Webster, Ohio.


Muffins #2
Take 1 cup of flour, a pinch of salt, 1 cup of sweet milk, 1 egg, 1 level teaspoonful of baking powder. Bake in gem or muffin tins and serve with maple or 'sugar molasses.

Sister Mary E. Towslee, Colby, Kans.
 
 

. BREADS, PAGE 2 . . Good Biscuits . . Good Dry Yeast . . Good Light Bread #1 . . Good Light Bread #2 . . Graham Biscuit . . Graham Biscuits . . Graham Gems . . Graham Gems (2 Recipes) . . Graham Gems (3 Recipes) . . Homemade Yeast . . Jug Yeast . . Maryland Biscuits . . Muffins (2 Recipes) . . Muffins or Turnovers . . Oatmeal Gems . . Old Fashioned Corn Pone . . Perfect White Bread . . Pop Overs . . Potato Rusks . . Potato Yeast . . Raised Biscuit . . Rowland Buns . . Sponge for Light Yeast . . Steamed Corn Bread . . Sweet Biscuit . . Sweet Rusks . . Tea Biscuits . . Tea Rolls . . To Make Bread with Spook Yeast . . Unleavened or Communion Bread . . White Bread . . Whole Wheat Gems . . Yeast (2 Recipes) .

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