Grange cook book and household guide

TOMATO BISCUITS 2 cups flour 4 tablespoons fat 2 teaspoons baking powder 1 teaspoon salt % cup tomato. juice _ Sift flour with salt and baking powder; cut in fat. Add tomato juice and mix well. Turn out on lightly floured surface; knead gently. Roll and cut with biscuit cutter. Bake on ungreased pan in a hot oven. Mrs. J. A. Patterson, Patterson Grange. WHOLE WHEAT MUFFINS WITH RAISINS 2 cups flour ¾ tsp. salt 1 cup sour milk % tsp. soda 1 egg 3 tbsps. melted shortening 1 cup raisins Sift dry ingredients and mox with milk and beaten egg and melted fat, Stir ‘til smooth. Add raisins and bake in greased muffin rings in a hot oven. Mrs. Shelton Davenport, Mills River Grange. HEALTH MUFFINS ⅓ cup fat 2 cups whole wheat flour ⅓ cup sugar 1 tsp. soda 1 egg 3 tsps. baking powder 1% cups sour milk Cream sugar and fat, add beaten egg, milk and dry ingredients which have been thoroughly mixed. Beat well and bake in greased muffin tins in a hot oven (400 to 425 degrees F) for 25 minutes. Nuts, raisins or dates may be added. (Miss) Elizabeth Lutterloh, Browns Chapel Grange. PLAIN MUFFINS Beat one egg. Add 1 cup milk, 4 tablespoons shortening (melted) 2 cups self-rising flour, or 2 cups plain flour sifted with 2 teaspoons baking powder and % teaspoon salt. Mix quickly but thoroughly. Pour into hot, well-greased muffin tins and bake in a hot oven. Makes 12 muffins. Burrel Dean Angell, Lewisville Juvenile Grange No. 8. ; SE) WAFFLES 2 cups flour 2 tsp. sugar 1 tsp. baking powder 2 cups sour milk Ps OINSale 4 tbsp. melted butter 1 tsp. soda 1 egg Mix and sift dry ingredients. Add milk gradually, egg well beaten, butter. Put one tablespoon of batter in each section of iron and bake until brown. In using electric iron, never grease it. Mrs. S. F. Miller, Ferguson Grange. WAFFLES 2 cups flour % teaspoon salt 2 tablespoons sugar 1⅞ cups milk 4 teaspoons baking powder 1 egg 2 tablespoons melted butter Mix and sift dry ingredients. Beat egg. Add milk and stir slowly into first mixture. Stir in melted butter. Drop by spoonfuls on a medium hot griddle. Don’t mix batter until ready for use. Mrs. F. D. Patterson, Patterson Grange. WAFFLES 2 eggs beat separate 1 teaspoon baking powder 2 cups buttermilk 4 tablespoons melted butter 1 teaspoon soda 2 cups flour Stir well and pour on hot waffle irons. Serve with butter and Log Cabin Syrup. Ruth Yarborough, Old Town Grange. ez CORNBREAD Cornbread is especially good made with sour milk and soda, but sweet milk and baking powder are satisfactory. Eggs improve the flavor and add to the food value but may be omitted. No. 1 2 cups corn meal 1 teaspoon salt 2 cups sweet milk (whole. or 1 tablespoon sugar skim) 2 tablespoons fat 4 tsp. baking powder 1 egg (may be omitted) No. 2 2 cups corn meal 1 tablespoon sugar 2 cups sour milk 2 tablespoons fat 1 teaspoon soda 1 teaspoon salt 1 egg (may be omitted) Mix dry ingredients. Add milk, well beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes. ; Mrs. W. J. McCorkle, Patterson Grange. CORN MEAL MUFFINS 1 cup meal 1 tbsp. sugar 1 cup flour 1 egg, beaten 1½ teaspoons salt 1 tbsp. shortening 2 heaping tsp. baking powder 1 cup sweet milk Mix in order given. Add enough water to make batter moderately thin. Bake in hot oven. Marian Harris, Pleasant Garden Grange. CORN MEAL MUFFINS (Original) 2 cups corn meal 2 tablespoons sugar 1 cup flour 1 cup cream (either sour or 2 teaspoons baking powder sweet) 1 teaspoon salt Liquid to make a medium thick batter Sift all dry ingredients together. Add cream and milk and beat thoroughly until batter is very smooth. Fill muffin pans about half full and bake in hot oven about 25 minutes or until done. Makes 18 muffins. Mrs. M. B. Corriher, Corriher Grange No. 627. CORN MUFFINS