Mary Jane's cook book

Beat eggs and sugar, add flavoring and Hour sifted with sail and baking powder. Beat till smooth, then beat, in quickly the milk which has been heated to scalding point. Bake in gem pans. RYE ROLLS. Flour, iy2 cups. Rye meal, y2 cup. Sugar, 2 teaspoons. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Shortening, 2 tablespoons. Milk. Measure flour after sifting and then sift again with sugar, salt, baking powder and meal. Work in the shortening and add enough milk to make a soft dough that can be kneaded. Knead lightly, roll out to i/4-inch thickness, cut with biscuit cutter. Butter y2 of each biscuit very lightly, fold over, pinch together and place in an unbuttered biscuit tin. Let rise 10 minutes and bake in a hot oven. ROLLED OATS GEMS. Rolled oats, iy2 cups. Sugar, 2 tablespoons. Milk, iy2 cups. Baking powder, 2 teaspoons. Egg, 1. Flour, 2 cups. Soak the rolled oats in the milk for 2 hours, then add the egg, well beaten, the sugar and the flour and baking powder, sifted together. Bake in well greased gem tins. GEORGIA SWEET POTATO BISCUIT. Flour, 1 pint. Lard, 1 tablespoon. Mashed sweet potato, 1 pint. Soda, 1 teaspoon. Sugar, 1/2 cup. Buttermilk. Bake the potatoes and run them through a meat grinder before measuring them, then mix with the flour and sugar, rub in the lard and add soda and enough buttermilk to mix to aigood biscuit dough. Allow the dough to stand several hours, then mold into biscuits and bake slowly in a moderate oven. Mrs. F. C., Beverly. GRAHAM MUFFINS. Graham flour, 1 quart. Baking powder, 2 teaspoons. Brown sugar, 1 tablespoon. Egg, 1. Salt, 1 teaspoon. Milk, 1 pint. Sift together dry ingredients, add beaten egg and milk. Fill well greased muffin tins 2-3 full. MAPLE TEA BISCUIT. Flour, 4 cups. Salt, 1/2 teaspoon. Baking powder, 2 teaspoons. Butter, 1-3 cup. Grated maple sugar, 1 cup. Milk. Sift flour, salt and baking powder together, rub in the butter and add enough milk to make a dough that can be rolled out. Stir in the maple sugar and roll out to ^-inch thickness. Cut into biscuits and bake in a quick oven. BRAN GEMS. Bran, y2 pint. Salt, 1 teaspoon. Flour, 1/2 pint. Eggs, 2. Baking powder, 2 teaspoons. Molasses, l/2 cup. Milk, 1 pint. Add ingredients in order given, beating eggs before adding. Mix well and bake in moderate oven from 30 to 35 minutes. POTATO MUFFINS. Potatoes, 3. Eggs, 2. Salt, 1 teaspoon. Milk, y2 cup. Butter, 1 tablespoon. Baking powder, 1 teaspoon. Flour. Boil and mash the medium-sized potatoes, add salt and butter and beat well. Add beaten eggs, milk and baking powder sifted in enough flour to make a medium batter. Bake on a hot, greased griddle in rings. RICE MUFFINS. Sugar, 1 tablespoon. Flour, 2 cups. Salt, !/2 teaspoon. Eggs, 2. Baking powder, 2 teaspoons. Milk, 1 cup. Boiled rice, 1 cup. • Mix sugar, salt and baking powder with the flour and sift twice. Beat the eggs and add milk to them. Stir this gradually into the flour. When a smooth light paste, add the rice and beat thoroughly. Bake 35 minutes in hot mvasrd muffin tins. This makes 16 muffins. RAISED SQUASH MUFFINS. Squash (cooked or strained), Yeast cake, y2- 1 cup. Lard or butter, 1 heaping table- Lukewarm water, y2 cup. spoon. Sugar, y2 cup. Soda, y2 teaspoon. Flour.