Metropolitan cook book

Measure, mix and sift the first 4 ingredients; add the well-beaten egg, milk and melted fat, and mix thoroughly. Drop by spoonfuls into wellgreased muffin pans and bake 20 to 30 minutes. Substitute ^ cup cornmeal, rye flour, buckwheat flour or oatmeal for | cup of the flour in the recipe to reduce the quantity of white flour. Half cup less of milk may be used and 1 cup of berries added to the mixture. RYE MUFFINS I i cups rye flour 1 well-beaten egg 1 teaspoon salt 1 cup milk 1 tablespoon baking-powder Follow general directions. EGOLESS CORNMEAL MUFFINS 1 cup cornmeal 1 tablespoon baking- 2 tablespoons syrup I cup flour powder 2 tablespoons melted fat 1 teaspoon salt 1 cup milk Follow general directions. 1 cup milk 2 to 4 tablespoons melted fat 2 tablespoons molasses 2 tablespoons melted fat MUFFINS 13 GRAHAM MUFFINS 1 cup Graham meal 3§ teaspoons baking- 1 well-beaten egg 1 cup flour powder U cups milk 1 teaspoon salt 2 tablespoons corn syrup 2 tablespoons melted fat Mix and bake as other muffins. Nuts and raisins may be added. BRAN MUFFINS 2 cups bran 2 teaspoons baking-powder 1| cups sour milk ^ teaspoon salt li teaspoons soda 1 well-beaten egg 1 cup flour I cup molasses 3 tablespoons melted fat Mix and sift the flour, soda, salt and baking-powder. Add the bran and the other ingredients in order given; beat thoroughly. Bake in wellbuttered muffin pans about 25 minutes. Raisins may be added. OATMEAL MUFFINS I cup rolled oats I teaspoon salt 1 i cups flour 1 cup scalded milk 2 tablespoons melted fat 4 teaspoons baking- 3 tablespoons syrup 1 well-beaten egg powder Add scalded milk to the rolled oats, let stand 10 minutes; add syrup, salt and melted fat; mix thoroughly. Stir in the flour which has been sifted with the baking-powder. Add the egg and drop in well-greased muffin tins and bake. CEREAL MUFFINS 1 cup cereal mush (left- 11 cups flour f teaspoon salt over), mixed with 1 1 tablespoons baking- 2 tablespoons melted fat I cup milk and 2 powder. tablespoons syrup Add the flour which has been sifted with the salt and baking-powder to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuls into well-greased muffin tins. Bake according to directions. One wellbeaten egg added to the mixture makes it better, POTATO CORNMEAL MUFFINS (EGOLESS) 1 cup of mashed potatoes 1 tablespoon syrup 1 cup sweet milk 1 cup of cornmeal 4 teaspoons baking- 2 tablespoons fat (melted) 1 teaspoon salt powder Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven. The amount of milk used will vary with the quality of the meal. Stir in just enough to make mixture drop easily from the spoon. RICH MUFFINS I cup fat I cup milk | teaspoon salt i cup sugar 2 cups flour 1 egg 1 tablespoon baking-powder Cream the shortening, add the sugar gradually, well-beaten egg, milk and the flour mixed and sifted with the baking-powder and salt. Beat until ingredients are thoroughly mixed. Bake in well-greased muffin tins about 25 minutes. POE^OVERS 1 cup flour I cup milk J teaspoon melted I teaspoon salt 2 eggs shortening