Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup
- one dozen gems
- 19 cents
- one dozen muffins
- 13 cents
- one ta- blespoonful of mixture into each tin
- one extra egg will thick- en
- 20 muffins
- 3 cents in value
- 4 ounces
- 6 cents per loaf
- 13 cents per dozen are not an economy
- one thing that we cannot help facing
- one substitute were decided upon
- one great reason we have so increasingly much need of dentists is that we are re
- half enough on hand
- cinnamon
- salt
Directions
The number of fritters this makes is not given, but the ingredients would make about one dozen gems or muffins if baked that way. So we find a total cost here of about 19 cents for a food value of one dozen muffins — and done in the name of economy, to save exactly 1% cents worth of bread crumbs and crusts. Here are the directions:
Cover the dry bread with cold water for 10 minutes; press between the hands until dry; put into a bowl with the milk, rice stock, salt and the egg well beaten; mix well, then sift the flour and baking powder in and mix lightly. Bake on a well-greased hot griddle, making the fritters about the size of a fried oyster. Sprinkle with sugar and cinnamon or serve with jelly or fruit butter.
Bread Crumb Muffins.
Cost. She also gives this recipe: 1 c flour $0.0141
1 c bread crumbs 0150
1% cup milk 0468
2 eggs 0800
1 T melted butter 0156
1 t baking powder 0107
Ms t salt 0002
1 t butter for greasing tin 0032
Gas for baking 20 minutes 0190
Total cost of 20 $0.2046
Cost per dozen, 13 cents.
Soak the bread crumbs in the cold milk for ten minutes; add the sifted flour, baking powder and salt, the eggs, well beaten, and the butter; mix well. Heat the muffin tins, brush with a little butter and put one ta- blespoonful of mixture into each tin. Bake for from 20 to 25 minutes in a hot oven.
Again the number the recipe makes is not given, but we have here the same flour and crumbs, but 1% as much liquid as in the preceding recipe. The one extra egg will thick- en this and give us more bulk, so we will say that this recipe makes about 20 muffins. Thirteen cents per dozen is not bad for muffins, but can hard- ly be called economical as a bread substitute, as they do not take the place of over one-half a loaf of toasted bread, or 3 cents in value, and in doing this we only save 1 cup or 4 ounces, or % pound of bread, or a value of 1% cents at 6 cents per loaf, which our economic- ally made home-made bread averages. Muffins that cost even 13 cents per dozen are not an economy. We are getting some surprising results in our accurate figuring of all these recipes. One thing that we cannot help facing and acknowledging is that, at pres- ent, patriotism and the family living expenses need adjustment on the question of bread economy.
Our government wants us to use
less flour, to substitute something else for flour, but our family incomes hardly meet the cost of the present prices of food, and we find that each and every substitute we can use in making bread, rolls, etc., costs more than wheat, except cooked rolled oats costing $0.0049 per cup and cooked corn meal costing $0.0074 per cup, both of which absorb so much water that they are rendered about half the price of flour as a substitute.
We are hoping that the government will soon take charge of these flour substitutes, .especially corn meal and rye or barley, and fix a lower price. It seems to me if one substitute were decided upon and the price arbitrarily lowered, so that every one would use that one, the demand for it would be so great that the increased quantity used would lower the price of produc- tion so that the mills would make a good profit.
Saving Bread Crumbs.
In regard to saving bread crumbs. The first and best suggestion I can make is not to have any. Eat all your bread up as you go along. Any little crumbs that accumulate from cutting and crumbling can .be put at once into the soup or into the pota- toes you are frying, etc., and kept used up from meal to meal. An ex- cellent suggestion along this line is an answer Mr. Hoover made to a lady who asked him: "How can I, in any way, save white flour in my small household?" He said:
"An easy way to save flour is in the way you serve bread. Cut at the table, slice by slice, as it is wanted. Save the uneaten ends of the loaf, convert into crumbs and use them in puddings, breakfast cakes and muf- fins."
But there is no use of there being uneaten ends of fresh bread. The crust of bread is the best and most wholesome part, and the eating of it is simply a matter of habit. I under- stand that one great reason we have so increasingly much need of dentists is that we are really getting too lazy to bite and chew solid food. (When you really come to think of that, what expresses our feeling so well as the current slang, "Isn't that the limit" of laziness.)
But sometimes a little stale bread gets ahead of some of us, and then the best way I know of is to roll or grind it fine, dry thoroughly and put in a covered can, and it will keep in- definitely for escalloped dishes, roll- ing meats, dressings, etc. I never have half enough on hand.
Here are some suggestions from a visitor to our kitchen that seem to me far more economical and practi-