The Institute cook book

Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add lard (or butter) and egg well beaten, then the flour gradually, salt and nuts, beating all the while. Beat until perfectly smooth; cover and set to rise in warm place, free from draft, until light — about one and a half hours. Have muffin pans well greased and fill about two-thirds full. Cover and let rise to top of pans — about half an hour, and bake twenty minutes in hot oven. GRAHAM MUFFINS No. 2 Follow the recipe for Egg Muffins, using half graham and half white flour. ENGLISH MUFFINS 1 cake compressed yeast 2 level tablespoons sugar 1 cup milk, scalded and cooled 4 tablespoons melted lard 1 cup lukewarm water 6 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic ; place in well-greased bowl ; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round biscuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where [illustration: Family of Four BREAD, HOT-CAKES, ETC.] they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter. OATMEAL MUFFINS 1 cake compressed yeast 1 cup hot milk Vi cup lukewarm water 1 cup rolled oats 3 tablespoons sugar 1/2 cup whole wheat flour 2 tablespoons butter 1/2 cup sifted white flour 1 teaspoon salt Boil the oats and butter in a cup of milk one minute. Let stand until lukewarm. Dissolve the yeast and sugar in one fourth cup of lukewarm water, and combine the two mixtures. Add flour and salt and beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light, about one hour, in a moderately warm place. Fill well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty-five minutes in a moderately hot oven. SALLY LUNN 1 cake compressed yeast 4 tablespoons melted butter 1 tablespoon sugar 2 eggs 2 cups milk, scalded and cooled 4 cups sifted flour 1 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, then flour gradually, eggs well beaten, and last, the salt. Beat until perfectly smooth; pour into well-greased pans; cover and let rise in a warm place, free from draft, until double in bulk — about one and one half hours. Sprinkle granulated sugar over the top and bake twenty minutes in a hot oven. Serve hot; break apart with fork. This recipe will fill two medium-sized cake pans. WHEAT MUFFINS 1 cake compressed yeast 2 eggs 1 cup milk, scalded and cooled 2 tablespoons melted lard Vi cup lukewarm water 2 cups sifted flour 2 level tablespoons sugar '72 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add the lard (or butter), eggs beaten until light, and flour to make a BREAD, HOT-CAKES, ETC. FinXof rJur