Cornmeal Rolls

Ingredients

• 1 1/2 cups flour
• 2 tablespoons fat
• 1 teaspoon salt
• 1/2 cup cornmeal
• 1 egg
• 1 tablespoon sugar
• 3 teaspoons baking-powder
• 1 cup milk

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 6. The excerpt below is the record exactly as published.

1 1 cups flour I teaspoon salt 2 tablespoons sugar 1 egg 4 teaspoons baking-powder Measure, mix and sift the first 4 ingredients; add the well-beaten egg, milk and melted fat, and mix thoroughly. Drop by spoonfuls into well- greased muffin pans and bake 20 to 30 minutes. Substitute ^ cup cornmeal, rye flour, buckwheat flour or oatmeal for | cup of the flour in the recipe to reduce the quantity of white flour. Half cup less of milk may be used and 1 cup of berries added to the mixture. RYE MUFFINS I i cups rye flour 1 well-beaten egg 1 teaspoon salt 1 cup milk 1 tablespoon baking-powder Follow general directions. EGOLESS CORNMEAL MUFFINS 1 cup cornmeal 1 tablespoon baking- 2 tablespoons syrup I cup flour powder 2 tablespoons melted fat 1 teaspoon salt 1 cup milk Follow general directions. 1 cup milk 2 to 4 tablespoons melted fat 2 tablespoons molasses 2 tablespoons melted fat MUFFINS 13 GRAHAM MUFFINS 1 cup Graham meal 3§ teaspoons baking- 1 well-beaten egg 1 cup flour powder U cups milk 1 teaspoon salt 2 tablespoons corn syrup 2 tablespoons melted fat Mix and bake as other nfiiifins. Nuts and raisins may be added. BRAN MUFFINS 2 cups bran 2 teaspoons baking-powder 1| cups sour milk ^ teaspoon salt li teaspoons soda 1 well-beaten egg 1 cup flour I cup molasses 3 tablespoons melted fat Mix and sift the flour, soda, salt and baking-powder. Add the bran and the other ingredients in order given; beat thoroughly. Bake in well- buttered muffin pans about 25 minutes. Raisins may be added. OATMEAL MUFFINS I cup rolled oats I teaspoon salt 1 i cups flour 1 cup scalded milk 2 tablespoons melted fat 4 teaspoons baking- 3 tablespoons syrup 1 well-beaten egg powder Add scalded milk to the rolled oats, let stand 10 minutes; add syrup, salt and melted fat; mix thoroughly. Stir in the flour which has been sifted with the baking-powder. Add the egg and drop in well-greased muffin tins and bake. CEREAL MUFFINS 1 cup cereal mush (left- 11 cups flour f teaspoon salt over), mixed with 1 1 tablespoons baking- 2 tablespoons melted fat I cup milk and 2 powder. tablespoons syrup Add the flour which has been sifted with the salt and baking-powder to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuls into well-greased muffin tins. Bake according to directions. One well- beaten egg added to the mixture makes it better, POTATO CORNMEAL MUFFINS (EGOLESS) 1 cup of mashed potatoes 1 tablespoon syrup 1 cup sweet milk 1 cup of cornmeal 4 teaspoons baking- 2 tablespoons fat (melted) 1 teaspoon salt powder Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven. The amount of milk used will vary with the quality of the meal. Stir in just enough to make mixture drop easily from the spoon. RICH MUFFINS I cup fat I cup milk | teaspoon salt i cup sugar 2 cups flour 1 egg 1 tablespoon baking-powder Cream the shortening, add the sugar gradually, well-beaten egg, milk and the flour mixed and sifted with the baking-powder and salt. Beat until ingredients are thoroughly mixed. Bake in well-greased muffin tins about 25 minutes. 14 ' THE METROPOLITAN LIFE COOK BOOK POE^OVERS 1 cup flour I cup milk J teaspoon melted I teaspoon salt 2 eggs shortening Mix salt. and flour, add | the milk; beat w^til smooth. Add remaining ^ of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover egg- beater. Rye flour or whole wheat flour may be used for all or part of the white flour. Turn into hot greased iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches may be dropped into mixture in pan just before baking. The mixture will cover the peach. Serve with peach sauce. Creamed meat or vegetables may be served in pop-over cases, or prune whip, blanc mange or chocolate cream filling may be served in the pop-over cases. CORN CAKE f cup cornmeal | teaspoon salt 1 cup milk 1 cup flour 1 egg, well beaten 1 to 3 tablespoons melted i cup sugar fat 1| tablespoons baking-powder Mix and sift dry ingredients; add egg, well beaten, milk and the melted fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. One cup sour milk may be used in place of the sweet milk, using | teaspoon soda and only 2 teaspoons baking-powder. HOT-WATER GINGERBREAD 1 cup molasses 1 teaspoon soda ^ teaspoon salt 1 cup boiling water 1 teaspoon cinnamon i cup melted fat 2 to 2} cups flour U teaspoons ginger Add water to molasses.' Mix and sift dry ingredients. Combine mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin tins, and bake 25 minutes in a moderate oven. One well-beaten egg may be added to the liquids. This may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce. BAKING-POWDER BISCUITS 2 cups mixed flour f teaspoon salt 1 to 2 tablespoons fat 4 teaspoons baking-powder About f cup milk Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop in with a knife. Add milk gradually to make a soft dough. Use a knife in mixing. Toss on a well-floured board. Pat and roll out to 1-inch thick- ness. Cut with a biscuit cutter dipped in flour. Place close together on a greased pan. Bake in a hot oven 10 to 15 minutes. One cup flour with 1 cup rye flour or whole wheat, or 1§ cups flour with i cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and two extra teaspoons of baking-powder may be used in place of the white flour, and a little more milk will be required. MUI^F^INS 15 DUMPLINGS Follow directions for baking-powder biscuits, using only two teaspoons fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and boil 12 minutes without removing the cover. QXnCK BISCUITS Add to the ingredients for biscuits enough more milk to make a thick batter (about 2 tablespoons) ; drop by spoonfuls onto a well-greased pan, ^ inch apart. The mixture should not be soft enough to spread. Bake in a hot oven. r TEA CAKES Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tablespoons less milk. CORNMEAL ROLLS U cups flour 2 tablespoons fat 1 teaspoon salt f cup cornmeal 1 egg 1 tablespoon sugar 3 teaspoons baking-powder

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