The Worcester domestic science school's one year course laboratory cook book

Sift dry ingredients. Work in butter with a knife. Add water. Toss on floured board, pat out one-half inch thick. Shape and bake 15 minutes in moderate oven. CEREAL MACAROONS. 3 eggs 1 t. salt 2y2 cups cereal 2 t. vanilla %~cup sugar 1 T. melted butter Beat eggs till light; add cereal, sugar, and other ingredients. Bake till brown. Soak oatmeal two hours in water to cover. TEA BISCUIT. 2 cups bread flour 2 t. cream tartar 1 t. soda i/2 t. salt 2 T. butter 1 cup milk or omit butter and use 1 cup cream Gems GRAHAM GEMS. 2 cups whole wheat or graham flour 1 egg beaten separately V2 tsp. salt 1 cup milk 1 T. sugar 1 cup water 2 tsp. baking powder 1 T. melted butter Mix flour, salt and sugar. Add the milk to the beaten yolk, then the water, and stir this into the dry mixture. Add the melted butter, and lastly the beaten whites. Pour into buttered gem-pans; bake in a hot oven 30 minutes. EGG ROLLS. Rub 4 T. butter into 1 pint flour, add 2 tsp. baking powder, y2 tsp. salt. Beat one egg until light, then add to it y2 cup milk ; add this to the flour and mix lightly. Roll out on a floured board ; cut into oblong pieces and with a floured knife make a deep crease through the center of each roll. Brush over the top with white of egg, and sprinkle over it granulated sugar. Bake 16 minutes. BAKING POWDER BISCUIT. 1 pint flour 1 cup milk y2 tsp. salt 2 T. butter 2 tsp. baking powder Sift powder and flour together, add the salt; rub the butter into the flour, add the milk gradually and mix to soft dough. Toss on a floured board; roll out one-half inch thick, cut in rounds, place on floured pan, and bake in a hot oven 15 minutes. POP-OVERS. 1 cup flour 1 egg y± tsp. salt 7-8 cup milk y2 tsp. melted butter Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg beaten until light, and butter ; beat two minutes, using a Dover egg beater; turn into hissing hot iron gem-pans, and bake 30 to 35 minutes in a hot oven. They may be baked in buttered earthern cups, when the bottom will have a glazed appearance. ENTIRE WHEAT GRIDDLE CAKES. y2 cup entire wheat flour 3 T. sugar 1 cup flour 1 egg 3 tsp. baking powder y± cup milk i/2 tsp. salt 1 T. melted butter Mix and sift dry ingredients. Beat egg, add milk and pour slowly on first mixture ; beat thoroughly and add butter. Cook on a hot griddle. Serve with butter and maple syrup. WAFFLES. 1% cups flour 1 cup milk 3 tsp. baking powder yolk 2 eggs y2 tsp. salt whites 2 eggs 1 T. melted butter Mix and sift dry ingredients. Thin the beaten yolks with the milk, then stir into the flour; add the melted butter, beat thoroughly, and lastly cut and fold in the beaten whites. Cook in a buttered hot waffle -iron. Serve with maple syrup or honey or powdered sugar. OATMEAL MUFFIN. 1 cup cooked oatmeal i/2 tsp. salt 1% CUPS flour i/o cup milk 2 T. sugar 1 egg 3 tsp. baking powder 1 T. melted butter Mix and sift dry ingredients together; add one-half the milk, egg well beaten, the remainder of the milk mixed with oatmeal, and beat thoroughly; then add butter. Bake in hot buttered gem-pans. GOLDEN CORN CAKE. 1 C. flour 1 egg 1 C. corn meal 1 C. milk % C. sugar 14 t. salt 4 t. baking powder