The Memorial Hall cook book

Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), and a little nutmeg. Add about 3% cups of flour, or enough to make stiff, and let raise over night. Add more flour, if needed, next morning, and roll out. Spread with cinnamon, brown sugar, and raisins, and dot with butter. Grease pans with butter, and sprinkle well with brown sugar. Cut rolled dough in 1 inch strips, and let raise again for 3 to 4 hours. Bake in a moderate oven for 15 or 20 minutes. — Mrs. A. W. Geiger. Corn Bread One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. sweet milk. — Mrs. Addie Erwin. Virginia Batter Bread One cup cornmeal, 2 cups boiling water. Beat free from lumps, then add 2 tablespoons syrup, 3 tablespoons melted shortening, % teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift together flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder; two cups flour. Add sugar and butter and milk to well beaten egg; then add flour, baking powder and salt sifted together. Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. Hot Muffins Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. — Eva M. Duffield. Manhattan Muffins One-quarter cup butter, % cup sugar, 1 egg, 1 cup milk, 2 cups flour, % tspn. salt, 4 tspns. Rumford baking powder. Cream butter, add gradually the sugar, beating constantly, then add well beaten egg, milk, flour with salt and baking powder. Beat thoroughly and bake in buttered gem pans in hot oven 25 minutes. — Mrs. Harold S. Cassidy. Tea Rolls Put into 1 qt. sifted flour, 1 tsp. sugar, 1 heaping tsp. salt, 1 tblsp. lard, 1 tblsp. butter. Dissolve xk cake compressed yeast in a little water and put in one cup of sweet milk with the flour; cover to rise. When light, roll out Vz inch thick. Cut with round cutter two sizes, placing small rolls on top of large, with a little melted butter between. Let rise about an hour and bake one-half hour. These must be set at 10 A. M. for a six o'clock meal, or over-night for breakfast. — Mrs. E. S. Roberts. Rolls— (Baker's) When serving baker's rolls, try heating them in oven. They are like fresh baked. — Mrs. C. R. Brumfield. Nut Bread 4 cups flour 2 tablespoons sugar or 6 teaspoons Rumford more if desired Baking Powder 1 tablespoon butter 1 teaspoon salt 1 to 1V2 cups milk