Metropolitan cook book

Mix salt and flour, add | the milk; beat until smooth. Add remaining ^ of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover eggbeater. Rye flour or whole wheat flour may be used for all or part of the white flour. Turn into hot greased iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches may be dropped into mixture in pan just before baking. The mixture will cover the peach. Serve with peach sauce. Creamed meat or vegetables may be served in pop-over cases, or prune whip, blanc mange or chocolate cream filling may be served in the pop-over cases. CORN CAKE f cup cornmeal | teaspoon salt 1 cup milk 1 cup flour 1 egg, well beaten 1 to 3 tablespoons melted i cup sugar fat 1| tablespoons baking powder Mix and sift dry ingredients; add egg, well beaten, milk and the melted fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. One cup sour milk may be used in place of the sweet milk, using | teaspoon soda and only 2 teaspoons baking-powder. HOT-WATER GINGERBREAD 1 cup molasses 1 teaspoon soda ^ teaspoon salt 1 cup boiling water 1 teaspoon cinnamon i cup melted fat 2 to 2} cups flour U teaspoons ginger Add water to molasses.' Mix and sift dry ingredients. Combine mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin tins, and bake 25 minutes in a moderate oven. One well-beaten egg may be added to the liquids. This may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce. BAKING-POWDER BISCUITS 2 cups mixed flour f teaspoon salt 1 to 2 tablespoons fat 4 teaspoons baking-powder About f cup milk Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop in with a knife. Add milk gradually to make a soft dough. Use a knife in mixing. Toss on a well-floured board. Pat and roll out to 1-inch thickness. Cut with a biscuit cutter dipped in flour. Place close together on a greased pan. Bake in a hot oven 10 to 15 minutes. One cup flour with 1 cup rye flour or whole wheat, or 1§ cups flour with i cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and two extra teaspoons of baking-powder may be used in place of the white flour, and a little more milk will be required. MUFFINS 15 DUMPLINGS Follow directions for baking-powder biscuits, using only two teaspoons fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and boil 12 minutes without removing the cover. QXnCK BISCUITS Add to the ingredients for biscuits enough more milk to make a thick batter (about 2 tablespoons) ; drop by spoonfuls onto a well-greased pan, ^ inch apart. The mixture should not be soft enough to spread. Bake in a hot oven. r TEA CAKES Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tablespoons less milk. CORNMEAL ROLLS U cups flour 2 tablespoons fat 1 teaspoon salt f cup cornmeal 1 egg 1 tablespoon sugar 3 teaspoons baking-powder I cup milk