Muffin Method - This method is usually used for the batter type of quick bread. The dry ingredients are mixed and sifted, then the liquid and egg (if used) ...FreeBooks/Cooking/Recipes/TheAmericanWoman'sCookBook/    MethodsOfMixingQuickBreadsDescriptionThissectionisfromthebook"TheAmericanWoman'sCookBook",byRuthBerolzheimer.AlsoavailablefromAmazon:TheDomesticArtsEditionoftheAmericanWoman'sCookBook.MethodsOfMixingQuickBreadsMuffinMethod-Thismethodisusuallyusedforthebattertypeofquickbread.Thedryingredientsaremixedandsifted,thentheliquidandegg(ifused)areadded,eitherseparatelyorcombined.Whenwellmixed,themeltedshorteningisbeatenin.CakeMethod-Thismethodisusedfortherichermuffins.Theshorteningiscreamed,thesugarstirredin,thenthebeateneggadded.Therestofthedryingredientsaremixedandsiftedandaddedgraduallytothefirstmixturealternatelywiththeliquid.BiscuitMethod-Thedryingredientsaremixedandsiftedandtheshorteningcutinwithknivesorworkedinwiththetipsofthefingers,itbeingnecessarytokeepthefatharduntilthedoughgoesintotheoven.Iftheshorteningbecomeswarm,orismelted,theresultisnotflakyandflakinessshouldbeacharacteristicofbiscuits.PopoverMixturesshouldbethoroughlybeatenwithanegg-beaterforseveralminutes,inordertointroduceasmuchairaspossibleandtobreaktheliquidpresentintotinydroplets.Themixture,beingverythin,willnotholdairverylong,soitshouldbepouredimmediatelyintothebakingcontainers,whichmaybeoftin,glass,aluminum,earthenware,ironorsteel.Ifmetalcontainersareused,theyshouldbehotwhenthebatterispouredintothem,sothatthebakingmaybeginassoonasthepansareputintotheoven.Ahotovenisneededatfirstanduntilthebatterhasrisentofullheight,thenthetemperatureshouldbereducedinordertopreventburning.ForGriddle-cakesandWafflesthegriddlesandironsshouldstandperfectlylevel;thenifthebatterispouredsteadilyfromapitcherorfromthetipofalargespoon,itwillspreaditselfevenly.MuffinMixturesandSimilarBattersshouldbestirredandbeatenonlyenoughtocombineingredientsthoroughlyandproducesmoothnessoftexture.Themuffinsshouldbebakedatonce.SoftD