Cheap Ones

These recipes are not mine. They belong to a collection titled "The American Frugal Housewife." Published in 1829, it is "Dedicated to Those Who Are Not Afraid of Economy."

The author, Lydia Maria Child, writes:
"Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more."

"There is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well beat up. If it is so stiff it will not stir easily, add a little more milk."

Mrs. Child's frugal writing style in this work was perhaps chosen to demonstrate that it used less ink than loquacious recipes.

For example, her use of the name "Mrs. Child" in this volume uses less ink than the above signature.

Staying off topic, I share two more recipes that may save you many dollars, if you use as much neosporin as we do in our house.

"An ointment made from the common ground-worms, which boys dig to bait fishes, rubbed on the the hand, is said to be excellent, when the sinews are drawn up by any disease or accident." And: "Nothing is so good to take down swellings, as a soft poultice of stewed white beans, put on in a thin muslin bag, and renewed every hour or two."

Not only that, but as soon as you have recovered, you can eat the beans, and go to the lake for a bit of fishing, using balls of worm ointment as bait. Don't forget to bring a few muffins along, for good measure.

I am not making muffins today

Chocolate Muffins with Cream Cheese Polka Dots

When you make these muffins, you get two activities in one! A baking activity, and an arts and crafts activity – or rolling cream cheese "worms" with your hands.
The muffins are all about chocolate. They are just packed with chocolate flavor, and are finely grained, because of the olive oil and two eggs. So go to the kitchen and back to kindergarten at the same time.
The recipe makes six "Texas size" intensely dark, rich muffins.

Preheat the oven to 350ºF.
Grease the bottoms only of a 6 muffin "Texas size" muffin tin. Set aside.

Sift together into a 4 qt mixing bowl:
1 1/2 cups all purpose unbleached flour
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup coca powder
2 tsp. baking powder

Sprinkle about a teaspoon of powdered sugar on your work surface. Roll out 2 oz of block, plain cream cheese into two ropes, each about 1/2" in diameter. Cut the ropes into 3/4" lengths and drop into the dry ingredients. Add 1/2 cup bittersweet chocolate chips or chocolate chunks to the dry ingredients as well. Gently lift and stir the chunks of cream cheese and chocolate into the dry ingredients.

Now whisk or beat together into a medium size mixing bowl:
1/3 cup mild flavored extra virgin olive oil
3/4 cup milk
2 eggs
1/2 tsp. vanilla extract

Pour the beaten ingredients into the dry ingredients. Stir together until just mixed.
Scoop equal amounts into each of the six muffin cups.

Bake the muffins for 35 minutes or until done. allow muffins to sit in the tin for 10 minutes before removing to a cooling rack. If you don't cut them open before serving these muffins, there is a polka dot  surprise inside!

Toothbrush Dollhouse Muffins

Doll size muffins for a tea. Actually, I was thinking more about an alternative to toothpaste when I put this recipe together. Something like "Just ONE muffin and your teeth are cleaner, brighter and healthier!" I am not sure if this is true or not. I will try it for a week and let you know. Kidding. I like my floss and toothbrush just fine.


Nonetheless, these muffins might be just the thing to end a meal, along with a carrot or an apple, if you forgot your toothbrush. Here is the recipe, which makes one 12 muffin (mini-muffins) pan. If you don't own a mini-muffin pan, double the recipe to make 12 regular size muffins.
The muffins are reminiscent of wholemeal barmbrack, an Irish bread made with currants, spices and tea – among other things.


Preheat oven to 350º F.
Put these dry ingredients in a medium size mixing bowl:
3/4 c. whole wheat flour
1/2 tsp baking powder
1/2 tsp. ground ginger
1/4 cup dried currants

Prepare a 12 muffin, mini-muffin tin by lining the tin with muffin papers.

Mix thoroughly in a small bowl:
1/4 cup cold strong brewed tea, either black or green tea, sweetened with a "friendly" sweetener such as stevia, xylitol or trehalose
2 TBS dark molasses
1 beaten egg


Place in a heat proof measuring cup or other container:
3 TBS butter (unsalted if you have it)
Heat the butter on defrost in the microwave, or set it in the oven, until just melted. I added green tea and butter together in the measuring cup, then heated them both. Anyway, the melted butter is mixed in with the rest of the liquid ingredients that are listed above. Mix the wet ingredients up thoroughly.

Pour the wet ingredients over the dry ingredients. Stir just until well blended.
Drop a heaping tablespoon of batter into each muffin cup. Use all the batter to fill the cups evenly.

Bake muffins for 15 minutes, or until the tops are firm to the touch.
Let the muffins cool in the muffin tin.

Now enjoy your beautiful, nutritious and tasty muffins.
Try these muffins with more butter, or whatever suits your fancy.
And Molly, you can come get your dolly tea set back anytime.