Fifty-two Sunday dinners

Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light. 34 cup sugar. 2 tablespoons Cottolene. Process: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes. POPOVERS 1 cup flour. y% cup milk. 34 teaspoon salt. 1 teaspoon melted Cottolene. 2 eggs beaten very light. 182 Supplementary Recipes Process: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, wellgreased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance. SOUR MILK GRIDDLE CAKES 23^ cups flour. 2 cups rich sour milk. 1 teaspoon salt. Vyi teaspoons soda. 1 tablespoon Cottolene. 1 egg lightly beaten. Process: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg, continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when Hght and covered with bubbles, turn and cook on the other side. WAFFLES 33/^ cups flour. 2 cups milk. 2 tablespoons baking powder. Yolks 4 eggs. 1 teaspoon salt. Whites 4 eggs. 1 tablespoon melted Cottolene. Process: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup. GERMAN COFFEE CAKE 1 cup scalded milk. 1 compressed yeast cake dissolved in 3 tablespoons Cottolene. 34 cup lukewarm water. 3^ cup sugar. 1 egg well beaten. 3^ teaspoon salt. 3^ cup seeded and shredded raisins. Flour. Supplementary Recipes 183 Process: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture: Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven. SALAD ROLLS 1 cup scalded milk. IJ^ cups flour.