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BOSTON COOKING-SCHOOL COOK BOOK
Rye Muffins
Make as Graham Muffins II, substituting rye meal for Graham flour.
Rye Muffins II
| 11/4 cups rye meal | 1/4 cup molasses |
| 11/4 cups flour | 11/4 cups milk |
| 4 teaspoons baking powder | 1 egg |
| 1 teaspoon salt | 1 tablespoon melted butter |
Mix and bake as Graham Muffins II, adding molasses with milk.
Rye Gems
| 12/3 cups rye flour | 1/4 cup molasses |
| 11/3 cups flour | 11/4 cups milk |
| 4 teaspoons baking powder | 2 eggs |
| 1 teaspoon salt | 3 tablespoons melted butter |
Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.
Corn Meal Gems
| 1/2 cup corn meal | 1 tablespoon melted butter |
| 1 cup flour | 1/2 teaspoon salt |
| 3 teaspoons baking powder | 3/4 cup milk |
| 1 tablespoon sugar | 1 egg |
Mix and bake as Graham Muffins II.
Hominy Gems
| 1/4 cup hominy | 1 cup corn meal |
| 1/2 teaspoon salt | 3 tablespoons sugar |
| 1/2 cup boiling water | 3 tablespoons butter |
| 1 cup scalded milk | 2 eggs |
| 3 teaspoons baking powder | |
Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat thoroughly. Bake in hot buttered gem pans.
