Maize Muffins.—This very latest preparation deserves special mention, as being the highest and most scientific product of corn that has been introduced for public consideration. It is known as shredded maize, and from it a most excellent porridge can be made in ten minutes. Griddle cakes, sweet puddings, and especially breakfast rolls made of it are delightful. Most excellent muffins are prepared as follows: Mix together one pound of shredded maize, one pint of hot milk, a teaspoonful of salt, and one ounce of butter; let it cool, and whisk into it three beaten eggs, one ounce of sugar, and two teaspoonfuls of wheat baking powder; mix thoroughly; half fill the muffin-rings, and bake in a hot oven.
Graham Muffins.—Sift one quart of graham flour, half a teaspoonful of salt, and a heaping tablespoonful of wheat baking powder; add two ounces of butter and two beaten eggs, with milk enough to make a thin batter. Mix. Half fill the greased muffin-rings, and bake in a quick oven.
Breakfast Biscuits.—Sift one quart of flour, half a teaspoonful of salt, and a scant tablespoonful of wheat baking powder; add half an ounce of butter; mix together, and add milk enough to make a batter; roll out the dough on a floured board; dredge it with flour; cut out the biscuits; place them on a buttered tin, and bake in a quick oven.
Milk Bread.—Sift one and a half pounds of flour, a teaspoonful of salt, half an ounce of powdered sugar, same of melted butter, and two tablespoonfuls of wheat baking powder. Simmer a pint of milk; let it cool; add it to the flour; beat it with a plated knife; shape it into loaves. Let stand for half an hour in well-greased pans, covered, then bake in a quick oven.
Rolled-wheat Biscuit.—Half a pint each of rolled wheat and flour, one coffeespoonful of salt, two teaspoonfuls of wheat baking powder, one tablespoonful of powdered sugar, and one teaspoonful of lard or melted butter. Add milk enough to make a batter, and bake in small tins in a quick oven.
To Test the Oven.—Throw on the floor of the oven a tablespoonful of new flour; if it takes fire or assumes a dark brown color, the temperature is too high, and the oven must be allowed to cool. If the flour remains white after the lapse of a few seconds, the temperature is too low. When the oven is of the proper temperature the flour will turn a brownish yellow and look slightly scorched.
TOAST.
Toast is very palatable and digestible when properly prepared. Many seem to think that they have made toast when they brown the outside of a slice of bread. Have they?
The object in making toast is to evaporate all moisture from the bread, and holding a slice over the fire to singe does not accomplish this; it only warms the moisture, making the inside of the bread doughy and decidedly indigestible. The true way of preparing it is to cut the bread into slices a quarter of an inch thick, trim off all crust, put the slices in a pan or plate, place them in the oven—which must not be too hot—take them out when a delicate brown, and butter at once.