Imperial Muffins

Imperial Muffins

Ingredients:
1 cup scalded milk
13/4 cups flour
1/4 cup sugar
1 cup corn meal
1/2 teaspoon salt
1/4 cup butter
1/3 yeast cake

Directions:
dissolved in
1/4 cup lukewarm
water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one−fourth
cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let
rise
over night; in the morning fill buttered muffin rings two−thirds full; let rise until rings are full
and
bake thirty minutes in hot oven.
85
Dry Toast
Cut stale bread in one−fourth inch slices. Crust may or may not be removed. Put slices on
wire
Chapter IV − BREAD AND BREAD MAKING 76
The 1918 Fanny Farmer Cookbook
toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn
and
dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled
compactly and allowed to stand, will soon become moist. Toast may be buttered at table or
before sending to table.
86
Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing one−half teaspoon salt to one
cup
boiling water. Spread slices with butter, and serve at once.
87
Milk Toast I