The bride's cook book

Where the best possible Baking is an object, the Superior quality and Dependability of "Phoenix" Flour asserts itself. 1 Cup Barley Flour 2 Teaspoons Baking Powder 2 Eggs Add to the hominy grits the milk and shortening. Cook and add salt, barley flour and baking powder sifted together, then the well beaten eggs. Pour into a round, shallow, buttered baking dish and bake in a moderate oven forty-five minutes. Cut in triangular pieces and serve hot from the dish in which it was baked. JOHNNY CAKE •/a Cup Brown Sugar 2 Tablespoons Molasses 1 Teaspoon Salt 2 Tablespoons Fat 2 Cups Barley or Rye Flour 2 Tablespoons Baking Powder 3 Cups Water 3 Cups Corn Meal Yz Cup Cornstarch Melt the fat in a bowl, add molasses, sugar, salt, and water. Mix and sift the dry ingredients and add to the liquid. Beat well, pour into greased pans and bake in a moderate oven. If baked in a shallow pan this will require about twenty minutes. CORN MEAL MUFFINS WITH DATES OR RAISINS 1«4 Cups White Corn Meal 2 Tablespoons Brown Sugar 1 Teaspoon Salt 2 Tablespoons Shortening VA Cups Milk % Cup Barley Flour 4 Teaspoons Baking Powder 1 Egg Vz Cup Chopped Dates or Raisins Cook together the first five ingredients for ten minutes, in a double boiler. When cool, add the eggs, the dates and the flour sifted with the baking powder. Beat thoroughly and bake in a quick oven. MOLASSES CORN MUFFINS VA Cups Corn Meal % Cup Flour 3 Teaspoons Baking Powder 2 Tablespoons Fat Vz Teaspoon Salt 1 Egg !4 Cup Molasses 1 Cup Water Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven. CEREAL GEMS OR BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1 Cup Oats 1 Cup Warm Water (not hot) Vz Teaspoon Salt 14 Cup Vegetable Shortening 1-3 Cup Brown Sugar 2 Eggs 4 Teaspoons Baking Powder Vz Cup Hot Water or Milk 1 Cup Corn Meal 1-3 Cup Cold Milk Put oatflakes in a bowl; add cup of warm water; let stand seven or eight hours or over night. When ready to make gems, put corn meal into a bowl and pour the hot milk or water over it. Stir well, adding salt and shortening. Let stand thirty minutes more. Now add tz^ yolks, sugar, baking powder, the cold milk and the oatflake mixture and beat well; fold in stiflfly beaten whites. Pour into hot greased gem pans and bake in moderately hot oven. Serve fresh. These are delicious for luncheon with hot cocoa and stewed fruit; also good cold for the school lunch. Lift off top and spread with butter and jam for the lunch basket. BARLEY RICE FLOUR MUFFINS 1 Egg, well beaten 114 Cups Milk; sour, sweet or butter 1% Cups Barley Flour •/i Cup Rice Flour 1 Tablespoon Brown Sugar 1/2 Teaspoon Soda 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat Mix in the order given. CREAM BARLEY MUFFINS Contributed by Phoenix Milling Co., Sacramento, Cal. 1 Cup Barley Flour , 1 Cup White Flour % Cup Thin Cream or Milk 3 Tablespoons Shortening Vz Teaspoon Salt 14 Cup Sugar 4 Teaspoons Baking Powder 1 Egg, beaten lightly