The practical cookbook

Plain muffins . Shirley muffins Com-meal muffins Cereal muflins Rice muffins . Berry muffins . Graham muffins Corn cake . . General Directions. Have pans well buttered. Sift the dry ingredients ; add milk and egg yolks, then the melted butter, and lastly fold in the well-beaten white of egg. For Shirley muffins, Corn-meal muffins, Berry muffins, and Graham muffins i egg may be used and amount of flour increased slightly. If only i egg is used, it need not be separated. Bake 20 to 30 min. in a rather hot oven. Recipes should make 1 2 medium-sized muffins. Plain muffins. Follow General Directions. Shirley muffins. Cream . the butter, add the sugar, then the egg (well beaten). Sift dry ingredients and add to first mixture alternately with the milk. Cornmeal muffins. Follow General Directions. d,:...l,CjOO^:;Ic Cereal muffins. Additional ingredients : ^ c. molasses, ^ c, graham flour. Use any cold cooked cereal and work it into the sifted dry ingredients with the tips of the fingers. Mix the milk with the molasses. Rice muffins. Use cold boiled rice and mix according to General Directions, stirring rice into dry ingredients. Berry muffins. Additional ingredients: I c, berries, 2 tb. flour. Make like Shirley muffins (p. 43), Mix the 2 tb. flour with the berries, which should be added last. Graham muffins. Use graham or whole-wheat flour. Follow General Directions for mixing. Com cake. Follow General Directions for mixing and bake in a shallow, well-greased pan. Break in squares for serving, using a fork to separate the pieces. Baking-powder Biscuits ^ General. ) Breads Food Value. Chiefly for carbohydrates. Cost. See market prices and cost of individual items. F^. ^Z':^. Salt SUGAB ";.r M... Flour Eggs Fbuit PRICB Emergency biscuits . . . 2 C. 4 tsp. ttsp. — itb. 1 c. — — Baking-powder biscuits . . . 2C, 4 tsp. *tsp. — 2tb. — — _ Shortcake . . . i c. 4 tsp. Itsp. . tb. 4tb. I c- — — — Fruit rolls . . . 2 c. 4 tsp. itsp. 4*. ^tb. _ — ±c. Dutch apple cake 4 tsp. itsp. 4tb. I c. — .+ c. Nut bread . . . i c. .Itsp. rtsp. — }c. — — Quick graham bread .... — itsp. — — lie. zc. — General Directions. Sift all the dry ingredients, chop in the butter with a case knife, and then stir in the milk, adding it cautiously, since some flours absorb less than others. The butter may be melted and added last if preferred. d,:...l,CjOO^:;Ic Emergeacy biscnits. Drop by the spoonful into buttered gempans and bake 1 5 to 20 min. in a moderate oven. Use more milk if batter is very thick. ^ c. scalded, dried, and sliced dates may be added. Baking-powder biscuits. Use only enough milk to make a dough that can be easily handled. Turn quickly onto a wellfloured board, roll dough back and forth in the flour until well covered, then pat lightly with a rolling-pin, making the dough about I in. thick. With a floured cutter, cut as many biscuits as possible and place in a buttered pan. Put trimmings back into bowl, mix with knife, and repeat rolling and cutting. Bake 1 5 to 20 min. in a hot oven. Whole-wheat biscuits or Graham biscuits. Use i c. white flour, I c. dark flour, and 2 tb. sugar, and make like Bakingpowder biscuits.