Waldensian cookery

thick and cut into biscuits. Bake in a hot oven, 400 degrees for 15 minutes. —Mrs. Nelle Garrou Hern BLUEBERRY MUFFINS 2 cups plain sifted flour 1% cup drained blueberries 1 teaspoon salt 4 teaspoons baking powder 1 cup milk 14 cup sugar % cup melted butter 2 eggs Mix flour and baking powder and add to blueberries. Add all other ingredients and mix together well. Pour into well buttered and floured muffin tin and bake until brown. Bake in hot oven. —Mrs. Nelle Garrou Hern Waldensian Cookery 60 MINUTE ROLLS 1% cup lukewarm milk 2 tablespoons shortening 1 tablespoon sugar 1% teaspoon salt 1 yeast cake dissolved in 1/3 cup milk 2% cups flour Mix in order given. Let rise 20 min- utes. Knead, roll 1/3 inch thick. Cut and fold and let rise 20 minutes. Bake 20 minutes in preheated oven at 400 degrees. —Mrs. Nelle Garrou Hern RYE MUFFINS cup rye flour cup whole wheat flour tablespoons molasses cup milk eggs teaspoons baking powder teaspoon salt tablespoons shortening cup raisins (optional) Sift dry ingredients together. Add eggs, shortening, molasses and milk. Mix well. Bake in greased muffin pan, 400 degrees for 20 minutes. Pe 1 OD Se DS = Yields 12 large muffins. —Miss Isabel Dalmas WHOLE WHEAT BREAD AND RYE 2 cups boiling water 6 tablespoons powdered milk 2 tablespoons shortening 2 tablespoons brown sugar 2 teaspoons salt 1 yeast 6 cups whole wheat flour or 3 cups of whole wheat and 2 cups of rye To water add shortening, sugar, and salt. When lukewarm add dissolved yeast and powdered milk with enough flour to make a soft dough. Beat thoroughly, cover and place in a warm place to rise. When dough is double in size, add enough flour until the dough is stiff enough to knead; knead well and let rise. Shape in loaves, let rise until double its size. Bake in a 375 degree oven about 50 minutes. This makes two small loaves. —Mrs. Clestine Dalmas GARLIC FRENCH BREAD 1 or 2 cloves of garlic 1% cup soft butter French bread Mince 1 or 2 cloves of garlic very fine, add soft butter, blend. Let stand about 30 minutes. Cut loaf French bread into slices, leaving slices attached to one side of loaf. Spread garlic butter between the slices and over the top. Heat in a moderate oven, 350 degrees 10 to 15 minutes in aluminum foil. Serve hot. Good with steaks. —Mrs. Evelyn Pons Bronson AGGIE MUFFINS 1 cake yeast 2 tablespoons of sugar 1 egg 1 cup warm water 1/3 cup shortening 1 teaspoon salt Cream yeast with sugar, add egg, beat, add one tea cup of warm water, then shortening. In another bowl, put three cups of sifted flour with one level teaspoon of salt, add liquid mixture to flour. Beat and drop in greased muffin rings and let stand for about two hours out of draft. Bake for about 10 or 15 minutes. When half done, grease with butter. —Mrs. L. R. Burris, Sr. Waldensian Cookery CORN BREAD OR CORNMEAL - MUFFINS 2 cups enriched cornmeal 34 teaspoon soda 34 teaspoon salt 1 egg 2 teaspoons melted shortening 1% to 2 cups buttermilk Beat egg until light. Add part of the buttermilk. Sift together into a bowl the meal, soda, and salt. Add the egg and milk mixture to the dry ingredients. Add the melted shortening and as much of the remaining buttermilk as needed to make a smooth batter. Pour into a greased and sizzling hot pan or muffin tins and bake in a quick oven 400 degrees for about 25 minutes. CORN PONE 2 cups enriched cornmeal 1 teaspoon salt 2 tablespoons melted fat 11% cups hot water or milk 2 teaspoons baking powder Mix the meal and salt. Add the fat and hot water or milk. Cool. Stir in the baking powder. Shape into small cakes or pones. Place on well-greased pan and bake in a hot oven 450 degrees or cook on griddle iron. SPOON BREAD