POPOVERS Grease a muffin tin of 8 rings very carefully and put it in the oven so it will get hot. Put into a mixing bowl 1 eggj 1 cupful milk, 1 cupful flour, sifted twice, l^ teaspoonful salt✪ Popovers. Beat till creamy and smooth. Drip the dough, which is very thin, into the muffin rings which by now should be very hot. Divide the dough as evenly as possible so that the popovers will bake in the same length of time. Put in a hot oven and bake 20 minutes or untd the popovers pop away up and get nicely brown. Take from the pan very quickly and serve im- mediately. To be successful popovers must be served while very fresh and hot. Popovers are supposed by some to be very hard to make but if tliese simple rules are fol- lowed success is sure. They make a fine break- fast or luncheon dish. The recipe may be doubled for a larger amount. 107 OrwiHO a mijflfin tin of 12 rin/j^H. Mix ioffoth(!r in u. rriixin;^ howl. 2 l,^^.l)l(^sf)(K)rlH^ul of sii;j^ar, 2 i/;i})loH[)()onsriil of Hliortening (vogotablo oil, rn(3}il. (Irif)pirif^,s, l;inl or huitor Hub.siitute are good ) . M: tn{iHf)Oorii"ijl of Halt, 1 ciipriil milk, Yi. (',u|)rijl of wai(;r. Mix i\u'. lirsi llirtM' ingrcMJionis lill creamy and then add IIk; ii(;xi two. ♦Sin, iog(!ihor % cuf)!*!)! of flour and 4 tea- Hj)()onsrul of baking [)owdor. Add thiH Hiited Hour and baking powder to the firHt niixturn and then add 1 y.i ciipHl'ijI of bran. Heat w(di till tlioroly mixed. l>ro[) by Hpoon.slul into the groaned murfm ringH and bak(! Tor 20 minut<!H. ''J^irn the pan ujj.side down and the muflinH will droj) from the f)an. Serve hot. ThcHo muffinH an; very inexpensive (no egg) and are vcjry wlioleHomo. 109 CORN FLOUR MUFFINS Sift together two times, 1 cupful wheat flour, 1 cupful corn flour, '.] level teaspoonsful baking powder. Drop 2 tablenpoonsful of very cold fat✪ Corn Flour Muffins into this sifted mixture and with the tijjs of the fingers work the fat into the flour till it is all evenly flaky. (For fat, lard, vegetable oil or butterine may be used.) Pour % cup of milk into this mixture and with a fork toss about lightly in the bowl till the milk and flour are well mixed. This must be done quickly and with a tossing, not a stirring, motion. Put the dough on a floured board. With the fingers well covered with flour pat the dough till it is only about % inch thick. Cut out small biscuits with a biscuit cutter and place them in neat rows in a floured pan. P)ake 20 minutes. This is a very good biscuit to ser\^e with a meat dinner. Ill SPOON BISCUIT Put 3 cupsful of (lour, II teaspoonsful of bakiTi^ powder, 1 U'Mspooiirul of salt into a Hour sifter and sift twice. Tliis is done by siftin;i; onto a plate, then, with the flour scoof), puttinjj^ tlie flour mixture back info the sifter and sifting' a^ain onto the same plate. Measure .'> tahlespoonsful of lard or cookini^ oil aad put with (lour inixtiii'c. Willi the (iii;j:er tips work the fat into the (lour till ilu^ whole mass looks ''crumbly." Wash hands and ^et out mullin tins. Grease muf(in tins for IS rin^s. It* the tins arc very large 12 may b(^ enough, but a largo number of small biscuits are v(!ry nice. Measure out 1 cupful of milk✪ Spoon Biscuit. Pour the milk into the mixture of Hour and fat and, using a big fork, work it (|uicl<ly into a soft dough.

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POPOVERS Grease a muffin tin of 8 rings very carefully and put it in the oven so it will get hot. Put into a mixing bowl 1 eggj 1 cupful milk, 1 cupful flour, sifted twice, l^ teaspoonful salt. Beat till creamy and smooth. Drip the dough, which is very thin, into the muffin rings which by now should be very hot. Divide the dough as evenly as possible so that the popovers will bake in the same length of time. Put in a hot oven and bake 20 minutes or untd the popovers pop away up and get nicely brown. Take from the pan very quickly and serve im- mediately. To be successful popovers must be served while very fresh and hot. Popovers are supposed by some to be very hard to make but if tliese simple rules are fol- lowed success is sure. They make a fine break- fast or luncheon dish. The recipe may be doubled for a larger amount. 107 OrwiHO a mijflfin tin of 12 rin/j^H. Mix ioffoth(!r in u. rriixin;^ howl. 2 l,^^.l)l(^sf)(K)rlH^ul of sii;j^ar, 2 i/;i})loH[)()onsriil of Hliortening (vogotablo oil, rn(3}il. (Irif)pirif^,s, l;inl or huitor Hub.siitute are good ) . M: tn{iHf)Oorii"ijl of Halt, 1 ciipriil milk, Yi. (',u|)rijl of wai(;r. Mix i\u'. lirsi llirtM' ingrcMJionis lill creamy and then add IIk; ii(;xi two. ♦Sin, iog(!ihor % cuf)!*!)! of flour and 4 tea- Hj)()onsrul of baking [)owdor. Add thiH Hiited Hour and baking powder to the firHt niixturn and then add 1 y.i ciipHl'ijI of bran. Heat w(di till tlioroly mixed. l>ro[) by Hpoon.slul into the groaned murfm ringH and bak(! Tor 20 minut<!H. ''J^irn the pan ujj.side down and the muflinH will droj) from the f)an. Serve hot. ThcHo muffinH an; very inexpensive (no egg) and are vcjry wlioleHomo. 109 CORN FLOUR MUFFINS Sift together two times, 1 cupful wheat flour, 1 cupful corn flour, '.] level teaspoonsful baking powder. Drop 2 tablenpoonsful of very cold fat into this sifted mixture and with the tijjs of the fingers work the fat into the flour till it is all evenly flaky. (For fat, lard, vegetable oil or butterine may be used.) Pour % cup of milk into this mixture and with a fork toss about lightly in the bowl till the milk and flour are well mixed. This must be done quickly and with a tossing, not a stirring, motion. Put the dough on a floured board. With the fingers well covered with flour pat the dough till it is only about % inch thick. Cut out small biscuits with a biscuit cutter and place them in neat rows in a floured pan. P)ake 20 minutes. This is a very good biscuit to ser\^e with a meat dinner. Ill SPOON BISCUIT Put 3 cupsful of (lour, II teaspoonsful of bakiTi^ powder, 1 U'Mspooiirul of salt into a Hour sifter and sift twice. Tliis is done by siftin;i; onto a plate, then, with the flour scoof), puttinjj^ tlie flour mixture back info the sifter and sifting' a^ain onto the same plate. Measure .'> tahlespoonsful of lard or cookini^ oil aad put with (lour inixtiii'c. Willi the (iii;j:er tips work the fat into the (lour till ilu^ whole mass looks ''crumbly." Wash hands and ^et out mullin tins. Grease muf(in tins for IS rin^s. It* the tins arc very large 12 may b(^ enough, but a largo number of small biscuits are v(!ry nice. Measure out 1 cupful of milk. Pour the milk into the mixture of Hour and fat and, using a big fork, work it (|uicl<ly into a soft dough.

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