The Rural cook book

Popovers. — To make them without baking powder beat three eggs until very light, then add two cupfuls of sweet milk and one-half teaspoonful of salt. Stir in four cupfuls of flour, and see that the batter is very smooth; then add one additional cupful of milk and a piece of butter the size of an egg, melted. Heat the pop-over irons or cups, and when they are very hot nearly fill with the batter. Bake in a quick oven for half an hour. To make pop-overs with baking powder requires one egg, well beaten, one large spoonful of melted butter, two table spoonfuls of sugar, one cupful of sweet milk, lyi cupful of flour, salt, and one-fourth teaspoonful of baking powder. Popovers Without Eggs.— One cup of milk, one cup of water, no salt and no baking powder. The gem pans are heated, a piece of butter the size of a walnut being put to melt in each little pan while the batter is beaten up. The oven must be good, with steady heat, and the door must not be opened for 35 minutes after the popovers are put in, or they will fall. Salt will prevent them from rising, but if made according to directions, they will be very light, flour enough for drop batter. Breakfast Rolls. — Three cups of sweet milk, one cup of butter or lard; dissolve one yeast cake in a cup of warm water, mix with flour enough to make dough. Let rise over night, in the morning add one egg, knead thoroughly, let rise again, and when light make out in rolls. Place in pans, keep warm, and bake when very light. Buttermilk Muffins, — A quart of fresh buttermilk, one teaspoonful of soda, a pinch of salt and enough flour to make a stiff batter and two or three tables poo nfuls of sour cream. Dissolve the soda in a little of the buttermilk, then add to the rest ; add salt and cream and the flour. Bake in gem pans in a hot oven. Bread Sponge Muffins. — Late in the evenmg set a sponge as for water bread, allowing a pint of warm water for a dozen muffins, a third of a cake of compressed yeast and a pinch of salt. Mix the batter a little thicker than for pancakes and beat thoroughly. In the morning have gem pans greased, and in cold weather warm them; pour in the batter without stirring, filling half full ; let them rise at least an hour and bake in a hot oven. Cape Cod Muffins. — Sift two cupfuls of flour with two teaspoonful^ of baking powder, a half -tea spoonful of salt and one rounded teaspoonful of sugar. Beat three eggs without separating; add to them lyi cupful of milk and stir the milk and eggs into the flour. Have ready a cupful of carefully-cleaned blueberries and .stir them lightly into the mixture. Bake in hot buttered gem pans in a quick oven for 15 minutes. Cream of Wheat Muffins. — Add to two cupfuls of cooked cream of wheat, a cupful of milk and work it smooth, then two eggs well beaten and a tablespoonful of sugar; to a pint of flour add two small teaspoonfuls of baking powder, and a half teaspoonful of salt, rub into the flour a tablespoonful lard or butter; add to these ingredients the wheat that has been mixed with the milk and eggs. Butter muffin pans, fill them two- thirds full, and bake in a hot oven 30 minutes. Crumb Muffins. — Scraps of stale bread, toasted in the oven until crisp, find many uses. We run them through the food chopper until fine enough for use. If these crumbs are sifted, the fine particles will be found very nice for muffins and griddle cakes. For muffins, use one egg, one tablespoonful of butter, one teaspoonful of sugar and half that of baking powder, two cupfuls of the crumbs and one of flour; mix with water or sweet milk and bake slowly in gem pans. For griddle cakes use two cupfuls of crumbs to one of self-raising buckwheat flour.