Lillian Massey school recipes

Mix the first five ingredients as for Tea Biscuit. Toss on floured board, roll to 4 inch thickness, make into two cakes or shape with cookie cutter. Put two pieces together, place in greased biscuit pan and bake 15 minutes in hot oven. Wash and hull berries, saving the largest and best. Mash remaining berries, sweeten, let stand for a short time. When cakes come from oven, place on serving dish, remove upper half, spread strawberries over lower, replace upper, cover with mashed berries, or place on whole berries and dust with fruit sugar. Serve with whipped cream. Preserved fruits may be used. * CURRANT BUNS. 2 c. flour. 2 tbsp. butter. 3 tsp. salt. z G.. currants. 4 tsp. baking powder. 4 ¢e. raisins. 2 tbsp. sugar. 1 egg. $c. milk. Mix and sift dry ingredients, cut in butter, add fruit, then gradually milk and well-beaten egg. Bake in greased muffin pans 20 to 25 minutes. FRUIT ROLLS. To Tea Biscuit recipe, add 2 tbsp. sugar, roll 4 inch thick. Spread with 2 tbsp. butter (softened). 4 ¢c. brown sugar. + tsp. cinnamon. ace currants: Roll, cut in slices { inch thick. Place in greased biscuit or muffin pans, with cut surfaces up and down, and bake in hot oven 15 minutes. ONE EG& MUFFINS. 23 c. flour. 2 tbsp. sugar. 34 tsp. baking powder. 2 Cenk: 3 tsp. salt. i egg. 2 tbsp. butter (melted). Mix and sift dry ingredients, add milk and egg, then melted butter. Bake in greased muffin pans 25 minutes. GRAHAM MUFFINS. 1 c. Graham or entire wheat flour. 3 tsp. baking powder. 1 c. milk. ½ c. sugar or less. 1 egg. 2 tsp. salt. 2 tbsp. butter (melted). Mix and bake as One Egg Muffins. RICE MUFFINS. 23 c. flour. 1 c. cooked rice. 4 tsp. baking powder. 1 ec milk. 4 tsp. salt. 1 egg. 3 tbsp. butter (melted). Mix and sift dry ingredients, add half milk and egg well beaten, then rice which has been mixed with remainder of milk: add melted butter last. Bake as One Egg Muffins. CORNMEAL MUFFINS. 1 c. cornmeal. 2 tbsp. sugar. 1 c. flour. 1 c. sour milk. 1 tsp. soda. 1 egg. ½ tsp. salt. 2 tbsp. butter (melted). Mix and bake as One Egg Muffins. This mixture may be cooked in a shallow pan as Johnny Cake. More ugar may be added if desired. YORKSHIRE PUDDING. 1 c. flour. 1 c. milk. 3 tsp. salt. 2 eggs, yolks and whites beaten 1 tsp. baking powder. separately. Mix and sift dry ingredients, add gradually milk and well beaten yolks of eggs. Beat until smooth, then fold in whites of eggs beaten stiff. Forty minutes before the roast is served, heat iron gem pans smoking hot, grease well with some of the fat from the roasting-pan, turn in the batter, bake 30 to 40 minutes. Serve at once around roast. Pudding may be turned | into a shallow, greased biscuit pan, baked, cut in squares, and served around roast. POP-OVERS. 1 c. flour. 1 c. milk. ½ tsp. salt. 1 egg + tsp. butter (melted). Mix salt and flour; add milk gradually, then unbeaten egg and butter; beat 2 minutes, using Dover egg-beater. Turn into very hot greased iron gem pans, and bake 30 to 40 minutes in a moderate oven. They may be baked in hot greased earthen cups, when the under crust will have a glazed appearance. WAFFLES. 2 c. flour. 2 tbsp. butter. 2 tsp. baking powder. 3 eggs. ½ tsp. salt. 1 c. milk. Mix and sift dry ingredients, cut in butter, add beaten yolks of eggs and milk, then whites of eggs beaten stiff. Bake at once. If batter is too stiff more milk should be added. This batter may be used for Griddle Cakes. SOUR MILK GRIDDLE CAKES. 2 c. stale bread, or bread crusts. ½ c. sugar. 1 c. boiling water. 1 egg. 2 c. flour. 13 ¢. sour milk. # tsp. soda. 1 tbsp. butter (melted). 3 tsp. salt.