The National home cook book

If directions are followed closely, delicious buns will reward any one for the trouble. SPANISH BUNS—Two and one-half cups brown sugar, one-half cup butter, yolks of four eggs, whites of two eggs, one cup sour milk, one teaspoon soda, 2% cups flour, one teaspoon each cinnamon and nutmeg. GEMS SOFT CORN MEAL GEMS—Sift together one pint of meal, the same of flour, and two teaspoonful baking powder; make into batter with pint of sweet milk. .Bake in gem pans in quick oven. ~ CORN MEAL OR GRAHAM GEMS WITHOUT EGGS - Melt scant one-half cup lard, add one-half cup sugar, a generous pinch of salt, stir in some meal, then beat into a big ~ cup of sweet milk (be sure not to get a small cup), then add two tablespoons (heaping) white flour mixed with one large — - teaspoon baking powder, one-half teaspoon soda, and enough _ (either corn meal or graham), flour to make a batter that © - drops off the spoon. Bake in gem pans (or baking pan), in a very hot oven. Warm bread like this is often spoiled by the baking. ws - GRAHAM GEMS OR LOAF—Two cups graham flour, - cup white flour, one cup sour milk, three-fourths cup New Orleans molasses, pinch salt, one egg (added last). Bake in gem pans 15 minutes in hot oven. Serve hot for supper. yy GRAHAM GEMS—Three cups of sour milk, one teaspoon of soda, one teaspoon of salt, one tablespoon brown sugar, ~ one tablespoon melted lard, one beaten egg. Use enoug _ graham flour to make a good batter. Bake in a hot oven. Have gem pans very hot before filling. ah : STRAWBERRY GEMS—Bake the crust in gem pans. *F . filling, make a custard of milk, cornstarch, eggs and juice. ~ When almost cold stir in sweetened strawberries, ag gems and set away till cold. : MUFFINS es ONE EGG MUFFINS—Two cups flour, one-half teaspoon 4 salt, two teaspoons baking powder, two tablespoons suga one egg, two tablespoons melted butter, 1% cups sweet mil Mix and sift dry ingredients together; separate egg, beat yo until creamy; beat white to a stiff froth. Stir yolk, milk an butter into dry ingredients; last, fold in beaten white. This will make: i ee | in gem pans about 20 minutes.nutes. This will mu se LARCHMONT MUFFINS—Two eggs, 1% cups flour, two teaspoons baking powder, one tablespoon sugar, one tablespoon melted butter, pinch of salt. Sift the flour, salt and baking powder well together. Add the sugar, yolks of eggs, butter and milk, and lastly the stiffly beaten whites of eggs. Bake in a greased pan in the oven. Ks ROLLED OATS MUFFINS—Cream butter the size of an egg, add one cup brown sugar, two well-beaten eggs, one cup sour milk.. Mix together two cups rolled oats, one cup pastry flour,, two heaping teaspoons baking powder, then stir in the mixture.. Add one-half teaspoon soda, pinch salt and sti well. Put in muffin tins, bake in quick oven about 20 minutes.. More sugar may be used if desired. ROLLS AND RUSKS ; “BVERYDAY ROLLS—Take piece of dough on baking day as large as a small loaf, when molded out the last ti spread out a little, add one egg, two tablespoons sugar, three-fourths cup lard, a little flour and a small teaspoon soda if the least sour;; mix well, let rise, mold into rolls or buns, to rise again. They will be ready for oven in 20 mi POTATO RUSKS—In the evening one cup of new mashed potatoes, one of sugar, one of fresh yeast, warm over night, with three or “ff t ‘flour to make sponge. In the morning shape into rusks. ra 1@ mean. Make a mixture of sugar and butter, spread over the i) of cakes, bake. Some prefer spreading with ae Cakes, Cookies, Etc. - ALMOND CAKE—Two pints flour, one pinch of salt, seven ounces thoroughly powdered almonds, one-quarter pound butter, four eggs, five ounces sugar. Mix all well batter, pour into a well-buttered mold and bake in moderate oven.