Lowney's cook book

Roll like a jelly roll; cut in one half inch pieces ; place on buttered tin ; brush with melted butter ; sprinkle with brown sugar. Bake in hot oven. Egg Muffins 2 cups flour 1 cup milk 1 teaspoon salt 2 eggs 3 teaspoons baking powder 3 tablespoons melted butter Mix and sift the dry ingredients. Add beaten yolks, butter and milk. Beat well ; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired. Sally Lunn Use recipe for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan. Berry Muffins I cup butter 4 teaspoons baking powder 1 cup sugar 1 cup milk 1 egg 1 cup berries 2 cups flour I teaspoon salt Cream butter ; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, whites of eggs beaten until stiff, and berries. Bake in buttered muffin pans or in buttered cake pan. Dutch Apple Cake Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar ; bake 164 lowney's cook book in hot oven thirty minutes. Serve with lemon sauce or as a tea cake. Corn Muffins 1 cup corn meal I cup butter 1 cup flour 4 teaspoons baking powder I cup sugar 1/4 teaspoon salt 1 cup milk 2 eggs Cream butter ; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty-five minutes in hot oven. A very good muffin may be made by using only two tablespoons butter and one egg. Entire Wheat or Graham Muffins 1 cup entire wheat or graham flour ^ teaspoon salt 1 cup white flour 4 teaspoons baking powder 2 tablespoons sugar, or 1 egg 2 tablespoons molasses 1 1/4 cups milk 4 tablespoons melted butter Mix and sift dry ingredients, and combine in order given. Bake in hot muffin pans twenty to twenty-five minutes. Rye Muffins 1 cup rye flour 4 teaspoons baking powder 1 cup white flour \ cup sugar 1 teaspoon salt 1 cup milk 1 egg Mix and sift dry ingredients ; add remaining ingredients ; beat well. Bake in hot gem pans twenty to thirty minutes. Hominy and Corn Muffins I cup corn meal 1 cup hominy 1 cup scalded milk 1 teaspoon salt I cup sugar 2 tablespoons butter 4 teaspoons baking powder 1 cup boiling water 2 eggs Cook hominy, salt, butter and boiling water twenty minutes. Cool. Scald corn meal with hot milk, add sugar and hominy, yolks of eggs ; beat well ; add baking powder and beaten whites of eggs. Bake in hot buttered gem pans twenty to thirty minutes. Rice and Corn Muffins 1 cup corn meal 2 teaspoons baking powder 1 cup cold cooked rice 1 cup milk 1 teaspoon salt 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well. Pour into hot buttered gem pans, and bake one half hour. Spider Corn Cake I cup corn meal 1 teaspoon salt I cup flour 1/4 teaspoon soda I cup sugar 2 eggs I cup sour cream 1/2 cup sweet milk