Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 117

Table of Contents

2¼ cups flour

¾ cup hot cooked rice

5 teaspoons baking powder

2 tablespoons sugar

1 cup milk

1 egg

2 tablespoons melted butter

½ teaspoon salt

Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.