Back in the winter I went to an estate sale and found a bunch of "cook booklets" Ever since I have been reading them like novels! It is so interesting to see how recipes have changed. In the older cookbooks they assume you know what temperature a "hot" oven is. They don't have the detailed instructions todays cookbooks have.
Yesterday afternoon I whipped up a batch of Orange Muffins from this 1935 Carnation Cook Book. Mary Blake is the director of the home economics dept of Carnation. I wonder if they still have a home economist?
1/4 cup butter
1/3 cup sugar
1 1/2 cups cake flour (I didn't have any so I used self rising)
2. teaspoons baking powder (if you use self rising you don't need this)
1/4 cup carnation evaporated milk, undiluted
1/4 cups orange juice
grated rind from one orange.
Cream the butter and sugar, add egg and beat well. Add orange juice, and grated orange rind, then milk and then flour and baking powder, sifted together. Bake in greased muffin tins for 20 minutes in a moderately hot oven (375). This batter may be stored in the refrigerator several hours before baking.
NOTE: Mine were done in 15 minutes and that may have been a minute or two too long.
These muffins were delicious! A very subtle taste of orange in a light muffin. I spread butter on mine, but orange marmalade would have been good too. This recipe is definitely a keeper!