The Institute cook book

moderately stiff batter; then add the salt and beat until smooth. Cover and set aside in a warm place for about one hour. When risen, fill well-greased muffin tins half full; cover and let rise again for about half an hour. Bake twenty minutes in a hot oven, and serve at once. CORN MUFFINS WITH YEAST 1 cake compressed yeast 2 eggs, well beaten 2 cups milk, scalded and cooled 21/2 cups com meal 2 level tablespoons brown sugar 1 cup sifted white flour 4 level tablespoons lard or butter 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill wellgreased muffin pans two-thirds full. Set to rise in a warm place, free from draft, until light — about one and one half hours. Bake in hot oven twenty minutes. If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt. CORN MUFFINS No. 1 1 cup white flour 1/2 teaspoon soda V2 cup com meal 1 egg 1 tablespoon sugar 1 cup sour milk 1/2 teaspoon salt 1 tablespoon melted butter Mix the dry ingredients; add the egg, beaten into the milk, and the melted butter. Beat thoroughly and bake in well-greased tins. CORN MUFFINS No. 2 Follow the recipe for Egg Muffins using half corn meal and half white flour. RICE MUFFINS 1 cup flour 1 tablespoon butter 1/4 teaspoon salt 1/2 cup boiled rice 1 teaspoon baking powder 1/2 cup milk 1 egg Sift the dry ingredients ; rub in the butter lightly ; stir in the rice, then the beaten egg and milk. Pour into greased gem pans, filling them only half full, and bake in a moderate oven about twenty minutes. "1gi°iy''of°Fo''ur BREAD, HOT-CAKES, ETC. EGG MUFFINS 2 cups flour y^ teaspoon salt 1 tablespoon butter 1 teaspoon baking powder Vi teaspoon sugar 1 egg 1 scant cup milk Rub the butter in the flour; add the dry ingredients and mix •well. Beat the egg; put it in a tin measuring cup and fill up the cup with milk. Stir this into the flour and when thoroughly mixed, fill buttered gem pans and bake in a quick oven until golden brown. The batter is very stiff and the top of the muffins when baked should be rough. PERFECT CREAM WAFERS 2 cups flour Vi cup sugar 1 teaspoon baking powder Pinch of salt Cream Mix the dry ingredients thoroughly and moisten them with cream. Add just enough cream to make the dough soft enough to roll. If too much is added the wafers will not be crisp. Roll the dough very thin; cut into squares and bake until lightly browned. GRAHAM WAFERS Follow the recipe for cream wafers, using half graham flour and half white. SOUR-CREAM BISCUIT 1 cup sour cream 2V2 cups sifted flour Iteaspoon baking soda 1 teaspoon salt With a knife stir the cream into the sifted flour, enough to make a very soft dough. Roll thin; cut into rounds and bake in a hot oven. DROP BISCUIT 2 cups flour V2 teaspoon salt 3 teaspoons baking powder 1 tablespoon lard Milk to make stiff batter Mix the dry ingredients; rub in the lard; add milk to make a mixture that may be dropped from a spoon without spreading. Drop on a buttered pan half an inch apart and bake in a hot oven eight or ten minutes. BREAD, HOT-CAKES, ETC. FfXc'tFJu^ SOUR-MILK BISCUIT 2 cups flour 1/2 teaspoon salt 1/2 teaspoon soda 1 tablespoon lard Sour milk