This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
1 1/4 pounds sugar.
1 1/4 pounds lard or butter.
2 quarts milk.
2 ounces Fleischmann's Yeast.
1/2 ounce salt.
4 pounds flour.
Set sponge with milk, which should be luke-warm, yeast and all of the flour. Allow to rise until it breaks, time 45 minutes to 1 hour. In the meantime, cream the sugar and shortening, adding the eggs one by one. When sponge is ready, combine the two mixtures and beat thoroughly. Fill into well-greased gem tins, allow to rest for 15 minutes, then bake in a hot oven.
This will make 175 fair-sized gems.
The same as wheat gems, but use only 1 lb. of shortening instead of 1 1/4 lbs., as in wheat gems, and add 4 oz. of melted bitter chocolate to the sugar and shortening before creaming. Add a little vanilla flavor.
The same as for wheat gems, using only one-half the sugar, 4 ounces more shortening than used for wheat gems.
The same as wheat muffins, except add 1 pound rice, which has been previously boiled and drained. Add two whole eggs to rice, and rub smooth before adding the mixture; then beat whole until smooth.
This mixture will make 200 medium-size muffins.
Exactly the same as rice muffins, except substitute hominy for rice.
Ingredients used: 3 lbs. white flour. 12 oz. sugar.
1 lb. butter. 1/2 oz. salt. 6 eggs.
A pinch of mace.
2 oz. Fleischmann's Yeast.
1 quart milk.
Mix and bake the same as described for wheat muffins.