Evening Republican, Volume 21, Number 32, Rensselaer, Jasper County, 8 February 1917 — FINE AT BREAKFAST [ARTICLE]

FINE AT BREAKFAST

FOUR DISHES, ALL OF UNQUESTIONED MERIT. Require Care in Their Preparation and Baking, but Are Well Worth the Time and Trouble. Devoted to Them. e> There are two tests ter put to breakfast breads. One is put by the-cook, and that ’has to* do with the time and trouble required in their preparation. The other - has to do with flavor and texture, and that comes from those who eat them. Always let breakfast cool slightly on a cloth or wire rack before sending to the table. They will t,lien be more digestible and more easily handled than. If sent to the table literally piping hot. Heat all muffin tins before putting in the muffin .mixture. The muffins rise more thoroughly and more quickly when put into hot tins. Remember, too. that most muffins need a quick oven. Popovers need a quick oven, but they also need long and thorough cooking, and some popover cooks let them stay in the oven 40 minutes. Popovers.—Popovers, robbers’ caves or wheat puffs, as they are variously called, are not difficult to make. The ingredients needed are two unbeaten eggs, two cupfuls of milk and two cupfuls of flour, with a quarter of a teaspoon fu! of salt. Beat all thoroughly together until not a lump remains and then pour the mixture into very hot muffin pans, well greased, filling them about half full. Cook thoroughly, until one broken open is hollow inside and shows a firm wall or crust. Emergency Biscuit. —Make a good baking powder biscuit dough ami droj > it, by spoonfuls, into well-greased muffin pans. These biscuits are crusty little things, especially delicious if you have the continental habit of serving honey or jam at breakfast. A good. rule for the dough is this: Mix six even teaspoonfuls of baking powder and one of salt with three cupfuls of flour. Sift all together three times and then chop in, with a silver knife, six tablespoonfuls of butter, lard or some other shortening agent. Mix together quickly with a knife and add a cupful of cold water. Mix lightly and then put in the greased pa its -ffoni n spoon. ==== •• Rice Muffins. —Rice muffins are made of one cupful of boiled rice, two eggs, t\y*> eupfuFs of Hour, a tublespoonful of melted butter, three cupfuls of milk "Tfrnrs-nt to taste. TmxrThgTggs,-butter;-aud milk, sift flour and salt and add it and the rice to the wet* Ingredients. Bake the muffins quickly. Itye Gems.—Rye is not in as general use as corn and wheat and graham flour. Rye gems and rye Dread are nourishing and economical ami Pyo gems made according to the following rule are a good addition to any breakfast: Beat three eggs, three cupfuls of milk, a tablespoonful of sugar and amount of butter, with three cupfuls of rye flour. The secret of making these muffins lies in beating them hard and baking them quickly.