Left-overs made palatable

I tablespoon melted lard I cup sour milk i$ cups sweet milk or water Sift the dry materials together, add the molasses, lard, soda melted in the water, and milk. Beat thor- Made Palatable 49 oughly. Pour into a buttered mold and steam for three hours. This makes two medium-sized loaves. In New England these are called Sunday Morning loaves, because they are generally made Saturday night and put in the oven for half an hour next morning to serve with the traditional baked beans. They keep for one or two weeks and may be heated for use at any time. STEAMED GRAHAM LOAF 3 cups graham flour 1 cup wheat flour 2 teaspoons soda I teaspoon salt 1 cup molasses 2\ cups sour milk Sift the dry ingredients, add molasses and milk, beat well and turn into a buttered mold. Steam three and a half hours. This mixture, cooked in one-pound baking powder cans, will make four loaves, which can be reheated when required. Place the cans on a frame in a kettle containing boiling water. Steam three hours. SOUR MILK BISCUIT 4 cups sifted pastry flour i teaspoon salt i teaspoon soda 2 cups sour milk i tablespoon lard I tablespoon butter Sift the dry ingredients with the tips of the fingers and rub in the shortening. Pour the milk in gradually. Toss the dough on a floured board, pat and roll out. Cut in small rounds and bake in a hot oven. 50 Left-Overs CORN GEMS 2 cups yellow cornmeal J cup flour 4 tablespoons sugar i teaspoon salt i teaspoon soda 2 eggs 4 tablespoons melted butter 2 cups sour milk Sift together the dry ingredients. Add the milk, well beaten eggs and butter, and beat thoroughly. Pour into the buttered gem pans and bake in a hot oven. WHOLE WHEAT MUFFINS I cup whole wheat meal 1 cup flour 2 tablespoons sugar i teaspoon salt | teaspoon soda i J cups sour milk 2 tablespoons melted butter i egg Sift the dry ingredients together, mix with the beaten egg, milk and butter. Bake in hot gem pans. GRAHAM MUFFINS I cup graham flour ij cups flour I cup sour milk } cup molasses f teaspoon soda I teaspoon salt Sift the dry materials. Add the milk to the molasses and beat well. Bake in hot greased gem pans in a hot oven. Made Palatable 51 CORN MUFFINS I cup earn meal I cup flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon soda 2 eggs 1 £ cups sour cream Sift the dry ingredients, mix with the beaten eggs and sour milk. Beat well, pour into buttered muffin rings and bake for twenty minutes in a hot oven. SPIDER CORN CAKE f cup corn meal £ cup flour I tablespoon sugar i teaspoon salt £ teaspoon soda 1 egg i cup sour milk i cup sweet milk 2 tablespoons butter Sift the dry ingredients together and mix them with the well-beaten egg and milk. Beat thoroughly. Melt two tablespoons butter in an iron spider and pour the mixture into it. Pour half a cup of sweet milk over the top of the batter and set it very carefully into a hot oven. Bake for twenty mnutes. BUCKWHEAT GEMS 2\ cups sour milk i\ teaspoons soda 2 tablespoons butter \ teaspoon salt I cup wheat flour I cup buckwheat flour 52 Left-Overs Sift the flour with the soda and salt. Rub in the shortening and mix with the sour milk. Bake in gem pans for half an hour. INDIAN GRIDDLECAKES 2 cups yellow corn meal 2 cups sour milk i egg I tablespoon whole wheat flour i teaspoon soda Sift the dry ingredients, beat the egg well, add the milk and soda dissolved in a tablespoon of water. Make a batter, beat thoroughly and bake immediately on a hot griddle. RICE OR HOMINY GRIDDLECAKES OR MUFFINS I cup sour milk 1 cup cold rice or fine hominy •| teaspoon salt | teaspoon soda i egg i teaspoon melted butter Flour to make a batter