The Henderson cook book

One-fourth cup of lard and butter mixed. Beat slightly; add 2 eggs; beat until thick and creamy; add 1 cupful of milk, 3 cupfuls of flour, 2 teaspoonfuls of baking powder. Put in a deep pan and grate nutmeg over. Bake 20 or 30 minutes. — Mrs. J. Pi. Singleton; Mebane, N. C. FLANNEL CAKES. One cup of sifted corn meal, 1 cup of flour (before sifting), 1 large spoon of lard, 1/4 teaspoon of salt, 2 eggs, 1/4 yeast cake dissolved in lukewarm water, enough warm water to be added to make stiff batter. Let rise over night and next morning add teaspoonful of brown or white sugar. Bake on either soapstone or a greased baker. — Mrs. C. M. Cooper. EGG BREAD. Two cups meal, 2 eggs, 1 cup cold water, 1 cup boiling water, lard size of egg. One pint meal, 1 pint buttermilk, level teaspoonful soda, salt, lard, level tablespoonful. — Mrs. Henry Perry. DELICIOUS MUFFINS. One and one-half cups flour, 1 teaspoonful salt, 2 teaspoonfuls Rumford's baking powder, 1 tablespoonful butter, 1 88 BATTER BREADS tablespoonful sugar, 2 eggs, 1 cup milk. Sift the flour, salt and baking powder together, rub in the butter, add sugar, and mix to a batter with the yolks of eggs and milk. Last of all add the whites of eggs beaten to a stiff froth. Bake at once in a quick oven. — Mrs. S. H. Allen. BUTTERMILK MUFFINS. Two eggs beaten, 1 quart buttermilk, 1 teaspoonful salt, 1 teaspoonful of baking soda, sufficient flour to drop (bake in muffin rings). WHEAT MUFFINS. One cake yeast, 1 cup lukewarm milk, 2 cups sifted flour, 3 eggs, 1 tablespoon melted butter, 1 tablespoon sugar, ^ teaspoon salt. Dissolve the yeast in the milk ; add to it the butter, salt, sugar and flour to make a moderately firm batter. Set to rise in a moderately warm place for about 2 hours. When well risen add to it the eggs beaten light ; drop into greased muffin tins and bake at once in a hot oven for about 20 minutes. They should be eaten immediately. If set overnight use Yo cake of yeast. The entire process takes about 2 i/o hours. RISEN MUFFINS. One quart of flour, pinch of salt, 3 eggs, 1 cup of milk, 1 tablespoon of lard, 1-3 cake of yeast. Make into thick batter and rise overnight. Fill muffin rings and rise for 15 minutes and bake slowly. — Mrs. C. M. Cooper. CORN MUFFINS. Two cups of meal, 1 cup sweet milk and 1 cup sour milk. After-dinner coffee-spoon level full of soda, salt to taste and 2 eggs. — Mrs. Henree E. Newell. POP-OVERS. Two eggs, 1 cup flour, 1 cup milk, y2 teaspoon salt. Sift BATTER BREADS 89 the flour and salt together, beat the eggs until creamy; add the milk and flour and beat well ; then strain. Cook in popover cups for 25 minutes in a hot oven. — Mrs. Henry Perry. RIOE MUFFINS. Two cups flour, 1/2 teaspoon salt, 1 cup milk, 1/4 cup melted butter, 1 cup boiled rice, 2 teaspoons baking powder, 2 eggs. Sift together flour, salt and baking powder, add the rice, and work in lightly. Mix to a batter with the eggs, milk and butter, and bake in hot-greased gem pans about 30 minutes. viny's pop-over muffins. One quart of flour, 6 eggs, 1 quart of sweet milk, little salt. Beat yolks, add flour and milk alternately, then, lastly, well-beaten whites. Bake quickly in well-greased muffin tins. Serve at once. — Mrs. C. M. Cooper. BREAKFAST MUFFINS.