The international cook book

Crumble yeast into a bowl, add lukewarm milk, and stir to dissolve yeast. Add sugar, beaten eggs, salt, and flour. Mix well. Add melted butter and mix thoroughly. Turn out on floured board and knead to a smooth dough. Place in greased bowl. Cover and let rise until double in bulk ; knead down and let rise twenty-five minutes. Form the dough into small balls. Grease muffin pans. Place three balls of the dough in each pan. Grease top of rolls and allow to rise until light. Bake twenty-five minutes in hot oven (400° F.). Potato Biscuits I cup potato water i yeast cake yi cup mashed potato i teaspoon salt yi cup water (lukewarm) 4K cups flour ^2 cup sugar K cup shortening Crumble yeast; add salt, sugar, and water. Add potato and potato water. Stir in flour to make a stiff sponge. Add melted shortening. Add remainder of flour and knead until smooth. RECIPES 97 Put into greased bowl. Let rise for two hours. Knead. Let rise for forty-five minutes. Shape into round balls. Put in muffin pans. Let rise again about thirty minutes and bake in a hot oven (425° F.) for twenty-five minutes. Plain Muffins I egg I cup milk ]/2 teaspoon salt i tablespoon shortening i^ cups flour 2 teaspoons baking powder Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Mix smooth. Bake twenty minutes in hot oven (375-400° F.) in greased muffin tins. Fill muffin pans two-thirds full. Date Muffins I egg I cup milk y2 teaspoon salt i tablespoon shortening \y2 cups flour 2 teaspoons baking powder yi cupful dates Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Stir in the dates. Mix smooth. Bake twenty minutes in hot oven (375-400° F.) in greased muffin tins. Fill muffin pans two-thirds full. Raisins may be substituted for the dates. Com Meal Muffins 1 egg I cup milk 1/2 teaspoon salt i tablespoon shortening 2 tablespoons sugar 2 teaspoons baking powder I cup flour % cup yellow com meal Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Mix smooth. Bake twenty minutes in hot oven (375-400° F.) in greased muffin tins. Fill muffin pans two-thirds full. g8 THE INTERNATIONAL COOK BOOK Bran Muffins I egg yi cup bran or whole wheat ^2 teaspoon salt i cup milk I cup flour I tablespoon shortening 2 teaspoon baking powder Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Mix smooth. Bake twenty minutes in hot oven (375-400° F.) in greased muffin tins. Fill muffin pans two- thirds full. One-half cup raisins or dates will improve this recipe. Nuts may also be added. Blueberry Muffins 1 egg y^. cup blueberries yi teaspoon salt 1 cup milk 2 cups flour I tablespoon shortening 2 teaspoons baking powder Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Stir in the blueberries. Mix smooth. Bake twenty minutes in hot oven (375-400° F.) in greased muffin tins. Fill muffin pans two-thirds full. Oatmeal Muffins 1 cup cooked oatmeal 4 teaspoons baking powder i>^ cups flour I teaspoon salt 2 tablespoons sugar i cup milk 2 tablespoons shortening i egg