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Tin-ware must include colander, gravy and jelly strainers, and vegetable-sifter or purée-sieve; six tin pie-plates, and from four to six jelly-cake tins with straight edges; and at least one porcelain-lined kettle, holding not less than four quarts, while a three-gallon one for preserving and canning is also desirable; Muffin rings or pans; "gem-pans;"
One three-gallon porcelain-lined kettle, to be kept only for preserving. One four or six quart one, for apple sauce, &c. One tea-kettle. One large and one small frying-pan. Two Russia or sheet iron dripping-pans; one large enough for a large turkey. Two gem-pans with deep cups. Two long-handled spoons. Two spoons with shorter handles. One large meat-fork. One meat-saw. One cleaver. One griddle.
Puffs for dessert are delicate and nice; take one pint of milk and cream each, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little grated lemon peel and a little salt; beat these all together till very light, bake in gem-pans, sift pulverized sugar over them and eat with sauce flavored with lemon.
Boiled oatmeal or wheaten grits may be substituted for the rice. One pint of flour, one pint of milk, and one egg. Stir the milk into the flour; beat the egg very light, and add it, stirring it well in. Meantime have a set of gem-pans well buttered, heating in the oven. This is one of the simplest but most delicate breakfast cakes made.
Then she hurried back to the house, to find the kettle merrily singing, and Aunt Melissa standing at the kitchen cupboard, looking critically up and down the shelves. "If you've got two sets o' them little gem-pans, you might lend me one," she remarked; and Amanda agreed, not knowing what she gave.
Have the gem-pans very hot, fill and bake fifteen minutes in a hot oven. The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent. Muffins of all kinds should only be cut just around the edge, then pulled open with the fingers.
Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows on flat buttered tins. To this recipe may be added a cup of English currants or chopped raisins; and also another variety of cake may be made by adding a half cup citron sliced and floured, a half cupful of chopped almonds and lemon extract.
Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased muffin-rings or gem-pans, and bake in a quick oven. To be served hot and torn open, instead of cut with a knife. RAISED MUFFINS. No. 2.
Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings. One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour cream will make them a little richer.
Bake in a quick oven. This quantity makes a dozen muffins. Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little. CORN MUFFINS, No. 2
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