DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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should be just stiff enough to handle. Roll on 3 sheets, line a baking pan with one, put in the berris, strew with sugar, put in the other sheet & bake. Cut in squars, eat hot with sugar & butter. 
Luncheon Muffins. (Merrial Partoa.
For 12 muffins use 1 pt flour, a generous half pt mil, 2 teaspoons baking powder, 1/8 teaspoon salt, 3 tablespoons butter, 2 eggs. Mix dry ingredients together & rub through a sieve. Mix the butter, beat eggs until light, & add milk to them. Add this to the dry ingredients, then stir in the melted butter. Beat the batter vigorously for a few seconds, put in buttered muffin pans & bake 20 minutes in a quick oven 
Plum Roll. ( Mrs S. T. Rarer.
Add 1 teaspoon baking-powder, & 1/2 teaspoon salt to 1 pt sifted flour. Sift again. Rub in 1 table spoon butter, add sufficient milk to make a soft dough. Roll out, sprinkle with 1 cup of chopped raisins, & 1/2 cup chopped citron. Dust with cinnamon, roll up & steam for 30 minutes. Serve warm with hard sauce.

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should be just stiff enough to handle. Roll on 3 sheets, line a baking pan with one, put in the berris, strew with sugar, put in the other sheet & bake. Cut in squars, eat hot with sugar & butter. Luncheon Muffins. (Merrial Partoa. For 12 muffins use 1 pt flour, a generous half pt mil, 2 teaspoons baking powder, 1/8 teaspoon salt, 3 tablespoons butter, 2 eggs. Mix dry ingredients together & rub through a sieve. Mix the butter, beat eggs until light, & add milk to them. Add this to the dry ingredients, then stir in the melted butter. Beat the batter vigorously for a few seconds, put in buttered muffin pans & bake 20 minutes in a quick oven Plum Roll. ( Mrs S. T. Rarer. Add 1 teaspoon baking-powder, & 1/2 teaspoon salt to 1 pt sifted flour. Sift again. Rub in 1 table spoon butter, add sufficient milk to make a soft dough. Roll out, sprinkle with 1 cup of chopped raisins, & 1/2 cup chopped citron. Dust with cinnamon, roll up & steam for 30 minutes. Serve warm with hard sauce.