True food values and their low costs

2 more caps flour Knead well and let rise in a warm place. Shape into small rolls, put into a buttered pan and set to rise, well covered. Bake in a hot oven fifteen minutes. Nut Cakes Beat two eggs and stir into them a cup of light brown sugar and two tablespoons of flour. Add a cup of nut meats chopped fine. Spread the mixture in a very thin layer on a well-greased tin and bake ten minutes, or until lightly browned. Maple Brown Bread 1^ cups rye meal 1 cup pure maple syrup W cups com meal 1 heaping tablespoon lyi cups graham flour shortening 1 level teaspoon salt 1 rounding tablespoon baking-powder Add hot water to make consistency of ordinary brown bread. Steam at least three hours. Oatmeal Bread Scald one cup of rolled oats with one and onehalf cups of boiling water. Let stand until partly cool, then add : 1^ teaspoons salt 1 scant cup molasses 1 cup milk 1 yeast cake, dissolved in % cup warm water Add enough bread flour to mould. Mould and let rise over night. In the morning mould again, divide into three loaves; let rise until about doubled in size, and bake about forty-five minutes in medium oven. Rye Bread 1 pint rye flour 1 teaspoon salt Yi pint com meal 2 teaspoons baking- Yn pint flour powder 1 tablespoon butter }i pint milk Sift rye flour, com meal, flour, sugar, and salt together, and powder. Rub in butter, add milk, and stir thoroughly. Bake in moderate oven forty-five minutes. Scotch Scones 2 cups rolled oats yi cup sugar 1 CHp wheat flour Y^ teaspoon salt ⅜ teaspoon saleratus Mix dry in a bowl, add two rounding tablespoons of drippings, or lard, or butter. These ingredients must be thoroughly rubbed together for several moments until very fine. Add enough sour milk to make a dough sufficiently hard to roll. This should be thoroughly kneaded, rolled thin, and cut into desired shape with a sharp knife or cutter. Place on pan in a moderately quick oven and bake a nice brown. When cool, these should be fine and crisp. Graham Muffins 2 cups graham flour 1 cup molasses 1 cup white flour 2 tablespoons butter 1 cup sour milk 1 teaspoon soda 1 egg If you use sweet milk, omit the soda and use two level teaspoons of baking powder. Cream Muffins Cream a half cup of butter with a fourth cup of sugar; add a beaten egg. Sift together: 2 cups flour 3 teaspoons baking powder •/i teaspoon sail Add these to the first mixture alternately with three-fourths of a cup of milk. Stir in a cup of stewed, stoned prunes which have been cut in pieces. Bake in warm, buttered muffin pans. Rice Muffins Sift three cups of flour with four teaspoons of baking powder, one teaspoon of salt, and twothirds of a cup of sugar. Add : 2 eggs, well beaten Yi cup melted shortening Yi cup cooked rice Ji cup currants 1½ cups water Mix well and bake in hot, buttered muffin pans. Scotch Short-bread 2 cups bread flour Yi cup light brown 1 cup butter sugar A few grains of mace Work all together with a spoon, fork, or the fingertips, until thoroughly blended. Line a shallow, round, or square pan with paper, and pat in the short-bread about an inch thick. Bake in a moderate oven until delicately brown, about thirty minutes, and when half cool, mark in squares. Breakfast Muffins Dissolve half a teaspoon of bicarbonate of soda in a tablespoon of warm water, and add it to a half pint of thick sour milk. Separate two eggs, beat the yolks, add the sour milk, and stir in quickly one and a half cups of flour and a half teaspoon of salt. Beat thoroughly, and fold in the well-beaten whites of the eggs. Bake in greased muffin pans, in a quick oven, twenty minutes. Digestibility of Different Kinds of Bread