Food and freedom

1 level tablespoonful sugar 1 cupful sour milk (not too 2 level teaspoonfuls baking- sour), about powder 2 eggs 2 level tablespoonfuls melted fat Time: Preparation, lo minutes; baking, 25 minutes Number served: 4-6 persons MIX flour, salt, sugar, baking-powder. Beat eggs. Add soda to sour milk; mix. Add this to the dry in- gredients, add beaten eggs, melted fat; beat for a moment, using a double, rotary egg-beater. The batter should be just thin enough to permit the beater to go through it. Pour into hot, greased gem-pans; bake in a quick oven (about 400° F.) until a golden brown. Serve fresh for breakfast or supper. Fat may be omitted entirely. For Blueberry Muffins, add one cupful floured berries to the batter, and use a little less liquid. Quick Date Gems Ingredients 1 cupful whole-wheat flour 2 eggs (or 1 large one) 1 cupful graham or rye flour 1 cupful milk H level teaspoonful salt 2 level tablespoonfuls melted fat 4 level teaspoonfuls baking-powder 1 cupful dates, stoned, cut small Time: Preparation, 15 minutes; baking, 25 minutes Number served: 4-6 persons TV/riX dry ingredients. Beat eggs without separating; ■*'*-*■ add these to the milk ; add this to the diy ingredi- ents; add melted fat, and beat well for a moment. Now add dates lightly floured. Pour into hot, greased gem- parts, sprinkle tops lightly with granulated sugar, and bake in a quick oven. Serve fresh with butter. These are wholesome, nourishing, satisfying; excellent for break- fast, lunch, supper. 146 FOOD AND FREEDOM Oatmeal -Cheese Scones Ingredients 1}4 cupfuls rye or whole-wheat 4 level teaspoonfuls baking-powder flour 2 level tablespoonfuls butter % cupful rolled oats substitute }/2 level teaspoonful salt ^i cupful milk, about Grated cheese Time: Preparation, 12 minutes; baking, 25 minutes Number served: 4-6 persons TWriX dry ingredients. Rub in fat; add milk gradually, ■*•''■*• just enough to thoroughly moisten dough. Turn dough onto a floured board; knead lightly for a moment. Roll into a sheet one-fourth inch thick; cut into small squares; brush each with a little melted fat, and sprinkle grated cheese on half the number. Put together in pairs, place on a shallow greased pan, cut each biscuit into two parts, diagonally; brush tops with milk; bake in a hot oven. Served fresh, these are delicious for luncheon or supper with hot tea, chocolate, or with salad or fruit. Tiny Tea Biscuit Ingredients 3 cupfuls flour 4 level tablespoonfuls butter ^i level teaspoonful salt substitute 6 level teaspoonfuls baking-powder 1 cupful milk, about Time: Preparation, 15 minutes; baking, 15 minutes Number served: Recipe makes 40 small' biscuits TV/riX and sift dry ingredients. Rub in the fat. Add ^■^ milk gradually, mixing lightly, until dough is moist. Turn onto a floured board, knead lightly a moment. Divide the dough, for convenience. Roll each piece out, lightly, one-fourth inch in thickness. Cut with a very small cutter. Put together in pairs with a little soft fat between. Bake in a hot oven — about 425° F. These are attractive for fancy sandwiches, and at times a great convenience. Any flour that is most desirable may be used, YOUR RECIPES 147 Peanut Scones Ingredients 2 cupfuls flour 1 level tablespoonful butter sub- % level teaspoonful salt, scant stitute