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(Muffins And Biscuits) - (The International Jewish Cook Book)

Mix to a smooth batter two cups each of milk and well-sifted flour, the
yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
of six or eight deep earthen popover cups and stand them in a pan in a
hot oven. While the cups are heating, beat to a froth the whites of the
three eggs and stir them quickly in the batter. Open the oven door, pull
the pan forward, pour the batter in the hot buttered cups up to the
brim. Push the pan back, close the oven door, and bake the popovers till
they rise well and are brown at the sides where they part from the
clips. Serve them hot, folded lightly in a napkin.

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1/3 cup butter
1 egg
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
3/4 cup milk
1/2 lb. dates
Cream butter, add beaten egg, flour in which baking powder and salt
have been sifted, and milk. Stir in dates which have been pitted and
cut into small pieces. Bake about 25 minutes in greased gem pans in
hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.

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Graham Popovers

Beat three eggs very light, and add to them one tablespoonful of sugar,

one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a

pint each of Graham and white flour, stir the eggs and milk gradually

into this and beat until perfectly smooth. Then add one tablespoonful of

melted butter and beat again for some minutes. Brush the cups over with

melted butter; if they are of iron heat them, half fill with the batter

and bake in a quick oven fifty minutes at least.

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