Lillian Massey school recipes

Mix and sift dry ingredients; add milk and molasses mixed. Turn into a greased mould, cover tightly and steam 13 hours. Dry in oven a few moments after it is slipped from the mould. CREAM TOAST. 1/3 tsp. butter. 1/8 tsp. salt. 1/2 tbsp. flour. 1/2 c. milk. Toast. Melt butter, add flour and salt, stir well together, then add milk. Stir and cook until there is no taste of raw starch. Pour over toast. FRENCH TOAST. 1 tbsp. egg. 2 tbsp. milk (scant). Salt. 1 slice stale bread. Add salt and milk to egg, and dip the bread in the custard. Have a frying pan hot and well buttered; brown the bread on one side, place a small piece of butter on top of slice; turn and brown on the other side. Serve hot with cinnamon and sugar, or a syrup. BUTTER BALLS. Scald butter paddles, then chill thoroughly in cold water. Have butter cold and firm, cut in small pieces, and lightly roll each piece between paddles until round. Should the butter stick to the paddles, rub them with salt, scald again and chill. Thirty-two balls of one-half ounce each may be made from one pound of butter. BATTERS AND DOUGHS TEA BISCUIT. 3/4 c. flour. 1/4 tsp. salt. 2 tsp. baking powder. 2 tbsp. fat. 2 tbsp. milk (scant). Mix and sift dry ingredients. Cut in fat, or work it in with tips of fingers; add gradually the liquid, mixing to a soft dough. Toss on a floured board, pat or roll lightly to 4 inch in thickness and cut into small biscuit. Place on greased pan, and bake in hot oven 12 to 15 minutes. FRUIT ROLLS. 1 c. flour. 1 tsp. sugar. 3 tsp. baking powder. 1/3 tsp. fat. 1/4 tsp. salt. 1 tbsp. milk. Mix as Tea Biscuit; roll 4 inch thick. Spread with 1 tsp. butter. 4 tbsp. brown sugar. 1-16 tsp. cinnamon. 1/4 tbsp. currants. Roll, cut in slices 1/2 inch thick. Place in greased pan with cut surfaces up and down, and bake in hot oven 15 minutes. PLAIN MUFFINS. 1/2 c. flour. 1/2 tsp. sugar. 1/2 tsp. baking powder. 1/3 tsp. fat. 1/4 tsp. salt. 2 tbsp. milk. Mix and sift dry ingredients; add gradually milk mixed with beaten egg; then melted butter. Bake in greased muffin pan 20 to 25 minutes. CURRANT BUNS. To Plain Muffin mixture add 1 tbsp. egg. 1/4 tbsp. currants. 1/4 tbsp. raisins. Bake in greased muffin pans 20 to 25 minutes. GRAHAM MUFFINS. 2 tbsp. Graham flour. 3 tsp. baking powder. 2 tbsp. flour. 2 tbsp. milk. 1/4 tbsp. sugar. 1/3 tbsp. egg. 1/4 tsp. salt. 1/2 tsp. butter (melted). Mix and bake as Plain Muffins. CORNMEAL MUFFINS. 3 tbsp. cornmeal. 1/4 tsp. sugar. 1 tbsp. flour. 1/4 tbsp. thick sour milk. 1/12 tsp. soda (scant). 1 tbsp. egg. 1/4 tsp. salt. 1 tsp. butter (melted). Mix and bake as Plain Muffins. WAFFLES. 3/4 c. flour. 1 tsp. butter. 1/2 tsp. baking powder. 1/4 egg. 1/4 tsp. salt. 3 tbsp. milk. _Mix and sift dry ingredients. Cut in the butter, and add gradually milk mixed with the well-beaten yolk of egg. Fold in white of egg beaten stiff, and bake at once. SOUR MILK GRIDDLE CAKES. 1 tbsp. stale bread, or 2 tbsp. flour. bread crusts. 1/16 tsp. soda. 1 tbsp. boiling water. Salt. 2 tbsp. sour milk. 1/4 tsp. sugar. 1/2 tsp. butter (melted). Add boiling water to bread, when soft beat until smooth, and add sour milk. Combine with mixed and sifted dry ingredients, add butter and beat thoroughly; bake. CEREALS AND GRUELS STEAMED RICE. 1-6 c. boiling water. 2 tsp. salt. 1 tbsp. rice. Put rice, salt and boiling water in a cup, place it in a steamer over rapidly boiling water, and steam until kernels are very tender. BOILED RICE. 1 1/4 c. boiling water. 1/4 tsp. salt. 1 tbsp. rice. Pick over and wash rice, add slowly to boiling salted water. Boil uncovered 25 minutes or until soft. Drain in coarse strainer, and pour boiling water through the rice. Return to saucepan and stand uncovered on back of range to dry. Kernels will be quite separate. OATMEAL PORRIDGE. 2 tbsp. oatmeal. % tsp. salt. + c. water.