The Worcester salt cook book

Mix dry ingredients and sift twice. Work in the shortening with the tips of fingers, or cut in with two knives. Add the liquid gradually, mixing with a knife to a soft dough. Owing to differences in flours, it is not al- ways possible to determine the exact amount of liquid. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a bis- cuit cutter. Bake in a hot oven (450- 460 deg. F.) twelve to fifteen minutes. « Corn Bread (D) 1 cup sour mlik 1% cups corn % teaspoon soda meal dissolved in 1 White 1 egg teaspoon beaten stiff water and added legg yolk last ¥, teaspoon salt* Mix in the order given and bake in a shallow pan in a moderate to hot oven (400-425 deg. F.) for twenty minutes. « Griddle Cakes (*) 1% cups flour 34 teaspoon salt* 3 tablespoons legg, beaten sugar 3%, cup milk 3% teaspoons baking 3 tablespoons powder melted fat Sift together dry ingredients, add milk, mixed with egg and the fat. Beat all together until smooth. Bake on a hot griddle until brown. « Graham Griddle Cakes (D) lecup graham 1 tablespoon flour sugar % cup flour ¥% teaspoon salt* 1 teaspoon soda 2 teaspoons 2 cups sour melted short- milk ening Mix flour, sifted with salt* and sugar, with the graham. Dissolve soda in sour milk. Mix all together. They should be thin. Fry on a hot griddle. « Muffins (D) 2cups flour 1 egg 4 teaspoon salt* 2 tablespoons 1 tablespoon melted short- sugar ening lecup milk Mix and sift the flour, salt*, sugar 32 and baking powder. Add the milk gradually, the well-beaten egg and melted fat. Pour into well greased muffin tins, filling the tins two-thirds full. Bake in a hot oven (400-425 deg. F.) from twenty to twenty-five min- utes. « Nut or Fruit Muffins (D) Y¥, cup shorten- 3 teaspoons ing baking pow- Y% cup sugar der 1 egg 3/4, cup milk Y% teaspoon salt* cup chopped 2cups flour nuts Cream shortening, add sugar and beaten egg. Sift flour, salt* and bak- ing powder. Add alternately with milk. Add nuts last. Stir well and bake in muffin tins in a moderate oven (375-400 deg. F.) for fifteen to twen- ty minutes. Dates or raisins may be substituted for nuts. Dredge fruit with a little flour. « Graham Muffins (D) 2cups graham 1% cups sour flour milk 2 tablespoons 12 tablespoon sugar shortening 1 teaspoon salt* 1 teaspoon 1 egg baking pow- 34, teaspoon soda der Sift the flour with the other dry in- gredients, and turn the bran back into it. Add the milk gradually, the well-beaten egg, and the melted shortening. Fill well-greased muffin tin about two-thirds full and bake in a hot oven (400-425 deg. F.) from 20 to 25 minutes. « Corn Muffins (D) 1 cup corn meal lcup milk 1 cup flour 1 egg 14 teaspoon salt* 2 tablespoons 4 teaspoons shortening baking pow- der Mix and sift the corn meal, flour, salt*, and baking powder. Add the milk gradually, then the well-beaten egg and melted fat. Bake in well- greased muffin pans in a hot oven (400-425 deg. F.). * Worcester Salt «Blueberry Muffins (D) 2cups flour 1% cups milk 4 teaspoons 3 tablespoons baking pow- melted der shortenng Y, teaspoon salt* 1 cup floured 2 eggs blueberres Sift two cups flour (reserving two tablespoons to flour the berries) , with the baking powder and salt*. Beat egg yolks with sugar until creamy. Add the milk and melted shortening. Add to the sifted flour and stir until smooth. Add the beaten egg whites. Fold in the blueberries. Heat greased muffin pan and partly fill with the mixture. Bake about twenty-five min-. utes in an oven at 350-375 deg. F. « Rice Muffins (D) 1% cup cold lcup milk | boiled rice 3 tablespoons 2cups flour melted 6 teaspoons shortening baking pow- 2 tablespoons der sugar 1 teaspoon salt* l egg