Other Recipes from MUFFINS AND BISCUITSHuckleberry Pie
White Nut Bread
Sour Milk Biscuits
Corn Muffins, No. 1
Corn Muffins, No. 2
Rye Flour Muffins
Eggless Ginger Gems
RICE MUFFINS(Muffins And Biscuits) - (The International Jewish Cook Book)
Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
flour to make a stiff batter and lastly one tablespoon of melted butter.
RICE MUFFINS1 cup cold boiled rice.
Yolk of egg and white beaten separately.
1 teaspoon sugar.
1/2 teaspoon salt.
1 cup sweet milk.
2 cups flour.
2 teaspoonfuls baking powder.
Put the rice, yolk of egg, sugar and salt in a bowl and beat together;
then add 1 teacup sweet milk alternately with the flour, in which has
been sifted the baking powder. Add the stiffly-beaten white of egg;
bake in muffin pans in hot oven. This makes about fifteen muffins.
RICE MUFFINS2 cups stale bread crumbs
1-1/4 cups milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder
and salt which have been sifted together; add well-beaten eggs and
melted shortening; mix well. Half fill greased muffin tins with batter
and bake 20 to 25 minutes in hot oven.
Rice MuffinsSeparate two eggs, beat the yolks until light, and add one cup (a half
pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of
salt, and one and a half cups of corn meal; beat thoroughly, and stir in
one cup of cold boiled rice; add a teaspoonful of baking powder; beat for
two or three minutes; stir in the well-beaten whites of the eggs, and bake
in a thin sheet in an ordinary baking pan.
Rice MuffinsBoil a scant half cup of rice in salted water half an hour, drain well,
and measure out four heaping tablespoonfuls of it into a mixing bowl.
Stir into it while hot a heaping tablespoonful of butter. Beat one egg
light, add to the rice and butter with a little salt, sift half a pint
of flour with half a teaspoonful of baking powder, and stir in
alternately with half a pint of milk. Pour the mixture into muffin rings
or gem pans, which must be heated thoroughly and well buttered. Bake
about twenty minutes.
Viewed 2315 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookFillet De Sole À La Creole
GlacÉ For Candies
Baba À La Parisienne
Pudding À La Grande Belle
Fillet Of Sole À La Mouquin
Gansleber PurÉe In Sulz
Sweet EntrÉe Of Ripe Peaches
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Duck À La Mode In Jelly
Tripe À La Creole
Red Pepper CanapÉs
Chicken À La Italienne
|Home Made Cookies.ca|