Principles of cookery

Two cups sifted flour, three teaspoons of baking powder, one-half teaspoon of salt ; sift together, rub in one tablespoon of shortening — butter, oleo, lard or drippings. Mix as soft as can be handled with about two-thirds cup of milk or water. Turn onto a floured board, roll gently to three quarters inch thick, cut and bake. Pastry flour makes more delicate biscuit than bread flour. Dumplings for Stews : Omit shortening, add milk until dough may be dropped from the spoon into boiling stew. Cover and cook rapidly 10 minutes. Shortcake: Rub in one-fourth cup of butter in biscuit mixture. Cut like biscuit for individual shortcakes or use a square pan and divide with knife dipped in melted butter so that portions may separate readily after baking. Use shortcake mixture for covering to meat pies, apple dumplings, etc. Muffins.* Sift together two cups of sifted flour, two teaspoons of baking powder, one-half teaspoon of salt, and one-half tablespoon of sugar, add one tablespoon of melted shortening, one beaten egg and one cup of milk. Mix thoroughly and bake in quick oven. Blueberry Muffins : Use a little less milk in muffin mixture and add one cup of blueberries and a little more sugar. Chopped apples or other fruit may be used in same way. Tea Muffins : Use one-fourth cup each of sugar and shortening and two or three eggs in the muffin mixture. Graham Drop Cakes.* Sift together one and one-half cups of graham meal, one-half teaspoon each of salt and soda, one-fourth cup of brown sugar. Mix into a stiff batter with one scant cup of sour milk. Drop from spoon on buttered pan, or into gem pans and bake in a quick oven 15 minutes. *From Home Science Cook Book. Cereal Gems.* Use even quantities of flour and softened cooked breakfast food, one teaspoon of baking powder to a cup of material, add sufficient milk to make a batter which will drop from the spoon. Mix thoroughly and bake in hot buttered gem pans. Boston Brown "Bread. Sift together one cup of cornmeal, one cup of rye meal, or entire wheat flour, one teaspoon of soda, one-half teaspoon salt. Mix with one-half cup molasses and one cup sour milk. If not soft enough to smooth out in the bowl, add a little water. Put in greased tins with tight cover and steam three hours or more. Corn Cake.* Sift together three-quarters cups each of cornmeal and flour, one-half teaspoon each of salt and soda, one tablespoon of sugar. Mix with one beaten egg and one cup of thick sour milk or cream. Bake in muffin pans or single pan, twenty to thirty minutes, according to thickness. The cornmeal may be scalded with an equal volume of boiling water, left to cool, or over night, and more shortening, two eggs and a little sugar may be added. Griddle Cakes.* Into one pint of sifted flour mix one-half teaspoon of salt, three teaspoons of baking powder and one teaspoon of sugar. Beat two eggs until very light, turn into one cup of milk without stirring, add the mixture to the flour with two tablespoonsful of melted butter; beat well, and add more milk to make a batter about like thick cream. Beat vigorously, especially before each frying. Fry on hot griddle, grease with rind of pork or ham. Drop batter from end of the spoon, making circular cakes. Turn when full of bubbles. Waffles. Are cooked on a waffle iron, using the griddle cake mixture.