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Issue Date: December 2013

Historic Eats

Ryllie Danylko

For hungry Higbee customers exhausted from exploring eight floors of merchandise, nothing soothed their appetites like a meal at the Silver Grille. "It was classy without being overwhelming or in-your-face," says Judith Karberg, co-author of Favorite Recipes from Higbee's Silver Grille (Cleveland Landmarks Press, $16.50). The recipes, originally included in two books out of print since 2004, were compiled again after many requests from readers yearning for another bite. Taste a piece of history with this classic muffin recipe.

Higbee's Muffins

10 tablespoons shortening
1 cup sugar
2 egg yolks
4 cups flour
1 teaspoon salt
2 tablespoons baking powder
2 cups milk
2 egg whites, beaten stiff
Cream shortening, add sugar and egg yolks, and cream well. Combine flour, salt and baking powder and add to shortening mixture, alternating mixture with milk, enough only to moisten the batter. Add the beaten egg whites, gently folding them into the mix. Divide the batter into well-greased muffin tins and bake in 400-degree oven for 20 minutes. Makes 24.

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