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

Mix and sift dry ingredients. Add milk and egg well beaten. Bake 20 minutes in moderate oven. COKN MEAL PUFFS 2 cups fine white corn meal % tsp salt 1 tsp. butter 2 or 3 T. milk 1 tsp. sugar 2 eggs Scald milk with boiling water, so that meal is all wet; but not sift ; then add ingredients in order given except eggs. When the batter is cold, add the eggs, yolk and whites beaten separately. The batter should drop easily from the spoon, not thin enough to pour. Have pans greased and hissing hot and a hot oven. Bake until brown and puffy. CREAM MUFFINS. 1 cup cream j £ tsp. salt 1 egg 1 T. melted butter ty2 cups flour 1 tsp. baking powder Beat the yolk of the eggs. Add them to the cream, then add this gradually to the Hour. Add salt and melted butter, then the whites of eggs beaten to a stiff troth and lastly the baking powder. Pour mixture into buttered muffin-pans; bake 25 minutes in a quick oven. BICE MUFFINS. Separate two eggs, beat the yolks, add to them 1 cup milk, 1 cup boiled rice, 1 T. melted butter, y2 tsp. salt. Add to this iy2 cups flour. Beat well. Add the beaten whites of eggs, and lastly 2 tsp. baking powder. Bake in a quick oven 20 minutes. TWIN MOUNTAIN MUFFINS. 1/4 cup butter % cup milk •/4 cup sugar 2 cups flour 1 egg 3 tsp. baking powder Cream the butter; add sugar and egg well beaten. Sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gempans 25 minutes. BYE MUFFINS. 1 cup rye flour *4 cup molasses 1 cup white flour 1 t. soda i/2 t. salt 1 T. lard, melted li/4 cups sour milk 1 egg Directions: Mix and sift all dry ingredients except soda. Mix milk and molasses, add soda. Beat egg well. Add little of flour at a time to effervesing milk. Beat well. Add egg last. BYE MUFFINS. 1 cup rye flour y2 t. salt 1 cup white flour 1^4 cup sweet milk 2 t. baking powder 1 egg !/4 cup sugar Methods of Cooking The principal ways of cooking are boiling, broiling-, stewing, roasting, baking, frying, sauteing and braising. Boiling is cooking in boiling water. Solid food so cooked is called boiled food, e. g., boiled potatoes. Water boils at 212° Fahrenheit, sea level and simmers at 185° Fahrenheit. The boiling point is the temperature at which water will boil. Slowly boiling water has the same temperature as rapidly boiling water. A point of economy, which may be deducted from this statement is as follows: If using a coal range, move the mixture further back on the stove as soon as it has begun to boil, or reduce the heat; if using a gas range, reduce the heat as soon as mixture begins to boil by simply lowering the gas flame. Water is boiled for two purposes: first, to destroy organic impurities; second, for cooking foods. Boiling water toughens and hardens albumen, toughens fibrin, dissolves some tisues in meat, bursts starch grains, and softens cellulose in cereals and vegetables. Milk should never be allowed to boil, for at boiling temperature the casein is hardened ami the milk made more difficult of digestion. .Milk heated over boiling water is called scalded and reaches a temperature of 190° Fahrenheit. in cooking meat for pot roast, corned beef, or the like, always thrust it into boiling water. When foods are cooked over boiling water the process is called steaming.