1 : lb Hamburger
1 : Onion, chopped
4 : 1/2 oz Can chopped chilies
1 : cn Mild enchilada sauce
10 : 1/2 oz Golden mushroom soup
10 : 1/2 oz Cheddar cheese soup
10 : 1/2 oz Cream of mushroom soup
10 : 1/2 oz Cream of celery soup
1 : pk Dorito chips
2 : Beaten eggs
3/4 : c Milk
2/3 : c Fine dry bread crumbs
2 : tb Grated onion
1 : ts Salt
1/2 : ts Ground sage
1 : /2 lb Ground beef
0: *DIRECTIONS* MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste
1: Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place
2: When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove
3: When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt
4: When they have been properly cooked on one side, turn over with the slice and cook the other side
5: When the muffins are done, brush off the flour, and lay them on a clean clothe or sieve to cool
6: To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers
7: Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other
8: Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through
9: When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves
10: Pile on a hot dish and send quickly to table
11: Time: 25 to 30 minutes to bake
12: Sufficient for about 2 dozen muffins
13: CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge
14: Cover over, and leave for 1/2 an hour
15: At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour
16: Then give the batter another good beat up
17: This process must be repeated 3 times with the intervals
18: When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets
19: When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool
20: Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible
21: Time: about 20 minutes to cook
22: Sufficient for about 2 dozen crumpets
23: From: Mrs
24: Beeton's All About Cookery, Ward, Lock & Co
25: , Ltd
26: , London & Melbourne, (circa 1890's) Shared by June Hoffman, 7/93 From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini