The international cook book

Mix and sift dry ingredients. Add one-half the milk and the well-beaten egg. Add the rest of the milk to the oatmeal. Com- bine mixtures. Beat thoroughly. Add shortening. Bake in greased muffin tins for twenty-five minutes in moderately hot oven (375° F.). Potato Muffins 2 small potatoes boiled and put 2 eggs (well beaten) through ricer 2 tablespoons shortening I cup scalded milk (cooled to i tablespoon sugar lukewarm) 2 teaspoons salt I yeast cake 4 cups flour RECIPES 99 Add yeast to lukewarm milk. Add salt, sugar, shortening, potatoes, eggs, and flour. Mix as stiff as possible with a spoon. Let stand five hours in warm place. Turn onto floured board. Roll out, adding as little flour as possible. Roll one-half to three-fourths inch thick. Cut with biscuit cutter, place on buttered pans, grease top of muffins, and let stand two hours. Bake for ten minutes in hot oven (425° F.). Indian Muffins I cup corn meal i teaspoon salt I cup flour 3 teaspoons baking powder 1 egg \yi Clips milk 2 tablespoons shortening 4 tablespoons bacon (fried and cut fine) Beat egg and add shortening and milk. Mix the dry in- gredients. Combine ham, liquid, and dry ingredients. Mix smooth. Bake in greased muffin tins for twenty-five minutes. Oven moderately hot (375° F.)- Ham may be substituted for the bacon. Mincemeat Muffins 3 cups whole wheat flour i^ cups milk 3 teaspoons baking powder i cup mincemeat I teaspoon soda 2 teaspoons grape juice 4 teaspoons sugar 2 teaspoons melted butter I teaspoon salt i egg Beat egg with milk, add shortening. Mix dry ingredients. Add to liquid. Add mincemeat. ^MLx thoroughly. Fill greased muffin tins two-thirds full. Bake twenty-five minutes in moder- ately hot oven (375° F.). Raspberry Muffins % cup sugar ^ teaspoon salt 3 tablespoons shortening i^ cups flour I egg I teaspoon soda I cup soiu' milk i cup raspberries Cream shortening and sugar. Add egg. Beat well. Mix dry ingredients. Add alternately with liquid. Add raspberries. ICX5 THE INTERNATIONAL COOK BOOK Fill greased muffin tins two-thirds full. Bake thirty minutes in moderate oven (350° F.). Bran MufHns with Molasses I cup flour I egg I teaspoon salt i teaspoon soda iX cups milk 2 cups bran yi cup molasses Mix dry ingredients. Beat egg, add milk and molasses. Add to dry ingredients. Put in well-greased muffin tin. Bake twenty-five minutes in moderate oven (350° F.). Berry Mufnns 2 cups flour 1 egg X teaspoon salt i cup milk 3 teaspoons baking powder 2 teaspoons melted shortening yi cup sugar i cup berries Beat the egg, add the milk and melted shortening. Mix the dry ingredients. Combine liquid and dry ingredients. Mix smooth. Add the berries. Fill greased muffin tins two-thirds full of muffin mixture. Bake twenty-five minutes in moderately hot oven (375° F.). Sour-Milk Muffins 2 cups flour 2 teaspoons baking powder yi teaspoon soda >^ teasp>oon salt 2 tablespoons sugar i egg I cup sour milk 2 tablespoons shortening Sift flour once before measuring. Mix flour, baking powder, soda, salt, and sugar together. Beat the egg, add milk, and stir into the dry ingredients. Add the melted shortening last. Bake in greased muffin pans twenty to twenty-five minutes in moder- ately hot oven (375** F.). I RECIPES loi Popovers 1 cup flour 2 eggs yi teaspoon salt \yi cups milk