The home science cook book

For variety use half rye or all entire wheat flour in place of white flour. Put a quarter of an apple or a piece of banana into each pop-over cup before putting into the oven. The batter will rise around and nearly cover the fruit. These may be served with sauce for dessert. Maize Muffins. Beat together three-fourths cup of flour, one saltspoon of salt, one egg, one cup of milk. Last, add one cup of cerealine or cream of maize. Bake in popover cups or round gem pans. Yorkshire Pudding. Beat together till smooth one cup of milk, one-half cup of flour, two eggs, and one-fourth teaspoon of salt. Bake like pop-overs in cups, or in one shallow pan, basting several times with the fat from roast beef. Serve with the meat. For a breakfast or luncheon dish add one-half cup of bits of meat from a roast and serve with any left-over gravy or tomato sauce. Quick Doughs. 41 Graham Gems. The oven must be considerably hotter than for any other cooking. Place iron gem pans on this hot stove, and while they are heating, stir the graham flour and water (and a pinch of salt added) constantly and vigorously, mixed to about the consistency of fritterbatter. When the pans are so hot as to melt immediately a bit of butter dropped in them, turn in the batter, filling each pan even full. Then wait till the batter begins to form into little bubbles around the edge of each gem pan. Just when bubbles entirely surround each pan, without stirring or shaking the bread mixture in the least, transfer the pans to the hot oven. There is hardly any danger of having an oven too hot. After this the oven must not be opened for twenty minutes, because it is heat that raises the bread, and it must not be slackened. Practise will do much for a graham roll maker. Rhode Island Corn Cakes. Use the fine white Rhode Island corn-meal, not granulated. Just dampen with boiling water, first mixing in a little salt, one saltspoon to one cup of meal. Thin with cold milk, but have them stiff enough to keep their shape on the griddle. Drop in small oval forms in a hot griddle, greased with butter or salt pork fat. When brown put a bit of fat on top and turn over, and when done place them in the oven a few minutes. If mixed just right, they will puff up and stay up, and be very light and sweet. Griddle Cakes. Into one pint of sifted flour mix one-half teaspoon 42 Home Science Cook Book. of salt, three teaspoons of baking powder, and one teaspoon of sugar. Beat two eggs until they are very light, turn into them one cup of milk, but do not stir much, as that destroys the lightness of the eggs. Stir the egg and milk mixture into the flour, add two tablespoons of melted butter, beat well, and then add enough more milk to make a batter about like thick cream. Beat the batter vigorously and especially before each frying.