Aunt Sarah was always particular to use pastry flour when using baking powder, in preference to higher-priced "Hard Spring Wheat," which she used only for the making of bread or raised cakes, in which yeast was used.
MARY'S MUFFINS
- 2 cups of flour.
- 3 even teaspoonfuls of baking powder.
- 2 tablespoonfuls of sugar.
- 1 cup of sweet milk.
- 2 eggs.
- 1 tablespoonful of butter.
Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar and a pinch of salt; add the 2 yolks of eggs to the 1 cup of milk, and mix with the flour and baking powder; lastly, add the stiffly-beaten whites of eggs. Place large spoonfuls of the batter in small Gem pans. Bake in a hot oven 20 minutes. These muffins are fine.
CORN MUFFINS (AS MADE BY "FRAU SCHMIDT")
- 2 eggs.
- 1½ tablespoonfuls of sugar.
- 1 cup of granulated yellow cornmeal.
- 1½ cups of sweet milk.
- 2 cups of white flour.
- 3 teaspoonfuls of baking powder.
- 1 tablespoonful melted butter.
- A pinch of salt