Physical culture cook book

26. Rice Muffins (No. 2). — One cup boiled rice, one cup sweet milk, two eggs, two tablespoonfuls melted butter, one teaspoonful sugar, two of baking powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings, 27. Barley Muffins. — One cup barley flour, two table spoonfuls sugar, one tablespoonful melted butter, one egg, one cup milk, one teaspoonful baking powder, a little salt. Mix well, beat up and bake in greased muffin pans about twenty to thirty minutes. 28. English Muffins. — One quart flour, onehalf teaspoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and onequarter pints sweet milk. Have batter a little stiffer than for griddle cakes. Have a griddle hot and greased, lay greased muffin rings on it, fill them half full, and when risen to the top turn with cake turner. Do not bake too brown. When done, pull apart, toast slightly, and butter. Serve at once. 29. Corn Muffins (No. i) (Good). — Two cups Indian meal, one cup flour, two cups milk, one tablespoonful sugar, two tablespoonfuls melted butter, two teaspoonfuls baking powder, three eggs, a pinch salt, beaten separately. Mix meal, milk, yolks of the eggs, sugar, butter, add the flour mixed with the baking powder, lastly the whites of the eggs. Beat well and bake in hot-greased pans in a hot oven. This makes twelve muffins. 30. Corn Muffins (No. 2) (Good).— Two cups corn-meal, one and one-half cups flour, two and one-half cups sour milk, two eggs beaten separately, one teaspoonful shortening, one teaspoonful salt, one-half cup molasses, one-half teaspoonful baking soda, one teaspoonful baking powder. Beat well and quickly, put in hot gem pans, and bake onehalf to three-quarters of an hour. This quantity makes twelve muffins. ' The soda must be put into the sour milk, of course. Some cooks leave out the baking powder and use more soda, but I like the other way better. These muffins will be found nicer than those made with sweet milk. Buttermilk also may be used. 31. Grandma's Johnny Cake (Delicious).— Pour one quart boiling water over one quart corn-meal and let cool ; add two tablespoonfuls melted butter, two tablespoonfuls molasses, two eggs, beaten separately, one full pint sour milk, in which mix one teaspoonful soda, three tablespoonfuls white flour, in which mix one teaspoonful baking powder, one teaspoonful salt. Beat well, adding the whites of the eggs last. Bake in a sheet (in a greased drippingpan) three-quarters to one hour in a hot oven. If no sour milk is at hand, omit the soda and use two good teaspoonfuls baking powder. 32. Corn-Pone. — One quart Indian meal, one teaspoonful salt, two tablespoonfuls melted butter or shortening, cold water to make a soft dough. Bake in a thin cake, in a hot oven. 33. Graham Puffs No. i. — Beat one egg, then add one pint sweet milk, one pint Graham flour, and a pinch of salt. Beat all briskly with egg beater, pour in hot-greased gem pans, and bake in hot oven. This amount makes twelve puffs. Hot cups, greased, are better than tins. 34. German Puffs No. 2. — One pint sweet milk, one-half pound flour, two ounces butter, and four eggs. Separate the eggs and beat the