The galley guide

Some of the recipes offered herewith are elementary. Novices who pride themselves at least on their ability to boil coffee and fry bacon may be glad to know that coffee is better for being brought to a boil in cold water, and that bacon is better for being cooked in the oven instead of in a frying pan. Elementary dishes are only included in order to offer methods which will insure the most appetizing results with the equipment at hand. BREADS, BISCUITS, CAKE, ETC. 1 — Baking Powder Biscuits. 2 cups flour 4 teaspoons (filled level) Royal Baking Powder y2 teaspoon salt 2 tablespoons (scraped level) butter 24 cup milk or half milk and half water Mix thoroughly baking powder, flour and salt ; add butter, rubbing it in with finger tips in mixing bowl ; add liquid slowly, mixing with fingers to consistency of dough. Sprinkle some flour on a board to prevent dough from sticking and roll or pat the dough to about an inch in thickness, then cut to size of biscuits. Warm the baking or biscuit pan and wipe the inside with butter to prevent dough from sticking. Place biscuits in pan and bake in hot oven 15 to 20 minutes. 2 — Boston Brown Bread. 1 cup (level) whole wheat or graham flour 1 cup (level) corn meal 1 cup (level) ground rolled oats (oatmeal) 5 teaspoons (level) Royal Baking Powder 1 teaspoon (level) salt 24 cup molasses Ip3 cups milk Mix thoroughly the dry ingredients ; add the molasses to the milk and add liquid to dry ingredients ; beat thoroughly and place in greased molds. Do not fill molds over two-thirds full. Use empty baking powder or coffee tins with covers for molds. Steam for 3^2 hours; remove covers and bake in oven until top is dry. To steam place molds on a wire support placed on the bottom of a kettle con¬ taining boiling water, allowing the water to come half way up around the molds. Kettle should be closely covered and boiling water added as necessary to maintain level. 3 — Blueberry Muffins. 2 cups (level) flour 3 teaspoons (level) Royal Baking Powder Blueberry Muffins — Continued 1 teaspoon (level) salt 1 tablespoon (level) sugar cup (level) milk 2 eggs 1 tablespoon (level) butter or lard 1 cup (level) berries Mix thoroughly flour, baking powder, salt and sugar ; add milk slowly, then the eggs previously well beaten, then the butter melted. Mix well and add the berries dusted with flour. Grease muffin tins and drop one spoonful into each partition. Bake 25 to 30 minutes in moderate oven. 4 — Cookies. \ cup butter 2 cups (level) sugar 24 cup milk 2 eggs 34 teaspoon grated nutmeg 1 teaspoon vanilla or grated rind of 1 lemon 4 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; beat the eggs in separate bowl, add milk to them and beat again ; add milk and eggs to butter and sugar gradually, stirring well ; add vanilla (or lemon) ; mix thoroughly 2 cups of flour with baking powder and nutmeg and add ; mix the whole, adding enough of the remaining 2 cups of flour to make a consistency that will roll out thin with a rolling pin on a floured board. Cut to desired shapes, sprinkle with sugar, bake in greased pans in hot oven for 12 minutes. 5 — Com Bread. 1 cup (level) corn meal