1 cup (level) flour 4 teaspoons (level) Royal Bak¬ ing Powder✪ Boston Brown Bread 3 tablespoons (level) sugar 1 teaspoon (level) salt 1V2 cups milk 2 tablespoons (level) melted butter 1 egg Thoroughly mix corn meal, flour, baking powder, sugar and salt ; add milk, butter and beaten egg in the order named ; beat well and pour into greased shal¬ low pan. Bake in hot oven for about 25 minutes. 6 — Gingerbread. cup butter 1 cup (level) dark molasses y2 cup boiling water 2 cups (level) flour 1 teaspoon (level) soda y2 teaspoon salt I y2 teaspoons (level) ginger y2 teaspoon cinnamon✪ Gingerbread Mix butter, molasses and water ; add all other in¬ gredients mixed together and beat well. Pour into greased pans and bake in a moderate oven for 25 minutes. THE GALLEY GUIDE 32 7 — Muffins. 2 cups (level) Hour 3 teaspoons (level) Royal Bak¬ ing Powder 1 tablespoon (level) sugar y2 teaspoon salt 1 cup (level) milk 2 eggs 1 tablespoon (level) butter Mix flour, baking powder, sugar and salt ; add milk, well-beaten eggs and the butter melted ; mix well. Half fill greased muffin pans and bake in hot oven 20 to 25 minutes. 8 — Cake. (May be used with sauce for Cottage Pudding.) Y l cup butter 1 cup (level) sugar 1 egg 1 teaspoon (level) vanilla ex¬ tract 1 cup (level) milk 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder y2 teaspoon salt✪ Cake Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; add well beaten egg and vanilla; mix thoroughly the flour, baking powder and salt and add to first mixture a little at a time, alternately with milk, while beating. Bake in greased pans 20 to 30 minutes in moderate oven. RECIPES 33 9 — French Toast. i egg teaspoon salt 1 tablespoon (level) sugar y i cup milk (or coffee)✪ French Toast Mix the above ingredients together in a flat dish ; soak slices of bread about half an inch thick in the mixture and fry the bread on both sides in a greased hot frying pan. Serve with maple syrup while hot. The above quantities of ingredients will be sufficient to soak 4 slices. Multiply for as many slices as desired. 10 — Buckwheat Cakes. (Prepared buckwheat flour may be obtained with directions on the package for making cakes by add¬ ing water and cooking.) Otherwise: 2 cups (level) buckwheat flour i cup (level) flour 6 teaspoons (level) Royal Bak¬ ing Powder iy2 teaspoons salt 2]/2 cups milk (or y2 milk and y2 water) i tablespoon (level) molasses i tablespoon (level) melted butter Mix together flours, baking powder and salt ; add molasses and butter to the milk ; add second mixture to first and beat well. Heat frying pan or prefer¬ ably griddle very hot and grease slightly. Pour bat¬ ter on hot surface to the size of cake desired and brown. Turn only once. THE GALLEY GUIDE 34 ii — Wheat Cakes. 2 cups (level) flour y2 teaspoon salt 5 teaspoons (level) Royal Bak¬ ing Powder 1 y2 cups milk 2 tablespoons melted butter Mix together flour, baking powder and salt ; add milk and melted butter ; beat well and proceed as in recipe No. io. 12 — Bread (without yeast). 4 cups (level) flour i teaspoon (level) salt i tablespoon (level) sugar 7 teaspoons (level) Royal Bak¬ ing Powder I medium size, cold boiled po¬ tato milk (evaporated milk mixed with water, or plain water)

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1 cup (level) flour 4 teaspoons (level) Royal Bak¬ ing Powder 3 tablespoons (level) sugar 1 teaspoon (level) salt 1V2 cups milk 2 tablespoons (level) melted butter 1 egg Thoroughly mix corn meal, flour, baking powder, sugar and salt ; add milk, butter and beaten egg in the order named ; beat well and pour into greased shal¬ low pan. Bake in hot oven for about 25 minutes. 6 — Gingerbread. cup butter 1 cup (level) dark molasses y2 cup boiling water 2 cups (level) flour 1 teaspoon (level) soda y2 teaspoon salt I y2 teaspoons (level) ginger y2 teaspoon cinnamon Mix butter, molasses and water ; add all other in¬ gredients mixed together and beat well. Pour into greased pans and bake in a moderate oven for 25 minutes. THE GALLEY GUIDE 32 7 — Muffins. 2 cups (level) Hour 3 teaspoons (level) Royal Bak¬ ing Powder 1 tablespoon (level) sugar y2 teaspoon salt 1 cup (level) milk 2 eggs 1 tablespoon (level) butter Mix flour, baking powder, sugar and salt ; add milk, well-beaten eggs and the butter melted ; mix well. Half fill greased muffin pans and bake in hot oven 20 to 25 minutes. 8 — Cake. (May be used with sauce for Cottage Pudding.) Y l cup butter 1 cup (level) sugar 1 egg 1 teaspoon (level) vanilla ex¬ tract 1 cup (level) milk 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder y2 teaspoon salt Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; add well beaten egg and vanilla; mix thoroughly the flour, baking powder and salt and add to first mixture a little at a time, alternately with milk, while beating. Bake in greased pans 20 to 30 minutes in moderate oven. RECIPES 33 9 — French Toast. i egg teaspoon salt 1 tablespoon (level) sugar y i cup milk (or coffee) Mix the above ingredients together in a flat dish ; soak slices of bread about half an inch thick in the mixture and fry the bread on both sides in a greased hot frying pan. Serve with maple syrup while hot. The above quantities of ingredients will be sufficient to soak 4 slices. Multiply for as many slices as desired. 10 — Buckwheat Cakes. (Prepared buckwheat flour may be obtained with directions on the package for making cakes by add¬ ing water and cooking.) Otherwise: 2 cups (level) buckwheat flour i cup (level) flour 6 teaspoons (level) Royal Bak¬ ing Powder iy2 teaspoons salt 2]/2 cups milk (or y2 milk and y2 water) i tablespoon (level) molasses i tablespoon (level) melted butter Mix together flours, baking powder and salt ; add molasses and butter to the milk ; add second mixture to first and beat well. Heat frying pan or prefer¬ ably griddle very hot and grease slightly. Pour bat¬ ter on hot surface to the size of cake desired and brown. Turn only once. THE GALLEY GUIDE 34 ii — Wheat Cakes. 2 cups (level) flour y2 teaspoon salt 5 teaspoons (level) Royal Bak¬ ing Powder 1 y2 cups milk 2 tablespoons melted butter Mix together flour, baking powder and salt ; add milk and melted butter ; beat well and proceed as in recipe No. io. 12 — Bread (without yeast). 4 cups (level) flour i teaspoon (level) salt i tablespoon (level) sugar 7 teaspoons (level) Royal Bak¬ ing Powder I medium size, cold boiled po¬ tato milk (evaporated milk mixed with water, or plain water)

The galley guide