Stevenson Memorial Cook Book Part 36

One and three-fourths cups flour; one-half cup sugar; one egg; two teaspoonfuls baking powder and three-fourths cup milk. Stir all together and bake in m.u.f.fin tins in hot oven.

m.u.f.fINS

Mrs. Thomas H. Iglehart

Two cups milk; two eggs; three cups flour; three spoons baking powder; pinch salt. Beat eggs, add milk; then flour, into which baking powder has been put. Bake in hot oven.

BLUEBERRY m.u.f.fINS

Esther Blade

Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one pinch of salt; one and one-half cups of flour with two teaspoonfuls baking powder; one cup blueberries floured. Grease tins. Bake in hot oven about twenty minutes.

m.u.f.fINS

Mrs. George D. Milligan

Big spoonful of shortening (b.u.t.ter or subst.i.tute); one egg; three tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls baking powder. Bake twenty or twenty-five minutes.

COLD WATER m.u.f.fINS

Mrs. Edward E. Swadener

One-half pint of cold water put in a bowl and break two eggs in it, beat it until it froths; then add one cupful flour, one scant teaspoonful salt. Bake in a moderate oven forty-five minutes.

SALLY LUNN

Mrs. J. P. Cobb

One cup milk. Quarter cup b.u.t.ter; one-half cup sugar; two eggs beaten separately; teaspoonful baking powder (sifted in the flour); enough flour to make the batter. Bake in quick oven.

FRENCH COFFEE CAKE

Mrs. H. P. Sieh

One cup b.u.t.ter and lard mixed; one cup granulated sugar; two eggs; one cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake fifteen to twenty minutes.

Frosting: One-half cup granulated sugar; one tablespoonful flour; one tablespoonful b.u.t.ter; one tablespoonful cinnamon; mix all together and spread over top of cake before baking.

COFFEE CAKE

Mrs. Crouch

One egg; two tablespoonfuls each of b.u.t.ter and sugar; one cup milk; two cups flour; two teaspoonfuls baking powder. Put in pan, melt two tablespoonfuls b.u.t.ter and pour over the top, then sprinkle thickly with granulated sugar and cinnamon.

CINNAMON CAKE

Mrs. C. E. Upham

One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful fat or subst.i.tute; one cup milk; two cups flour; two teaspoonfuls baking powder. Bake twenty minutes; take out and spread b.u.t.ter on top; also cinnamon and sugar, mixed. Put back in oven one minute.

CINNAMON ROLLS

Mrs. A. J. At.w.a.ter

One quart bran; one pint graham flour; one teaspoonful salt; two teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour milk; scant half pint mola.s.ses; one tablespoonful melted b.u.t.ter; one cup nut meats. Bake one hour.

BREAKFAST PUFFS

Mrs. E. N. Wilder

One pint sour milk; one teaspoonful soda; flour enough to make stiff enough to roll. Fry like doughnuts. Eat with syrup.

TOAST PATTY CASES

Mrs. A. J. At.w.a.ter

Cut the crust from a small loaf of baker's bread; divide into two or two and one-half inch slices; toast on all six sides. With a sharp knife cut around the inside edge of one side and carefully scoop out the bread, leaving a bottom and four toast sides. You can brush the inside with melted b.u.t.ter and brown if you wish or use as it is. Use as patty sh.e.l.ls.

YORKs.h.i.+RE PUDDING

Mrs. J. L. Putnam

Sift one even teaspoonful of salt and one of baking powder twice with a pint of flour. Beat two eggs light and add to two cups of milk; turn in the sifted flour and mix quickly. Have ready in a roasting pan six tablespoonfuls of fat reserved from the drippings from the roast of beef. Set it upon the upper grating of the oven. When it begins to bubble hard, pour the batter into it and cook quickly. Cut into squares and serve with the roast.

YORKs.h.i.+RE PUDDING TO SERVE WITH ROAST BEEF

Mrs. C. A. Carscadin

Two cups of flour in a bowl with half a teaspoonful salt; beat three eggs and stir into the flour; add two cups milk; stir until smooth; turn into a pan with some beef drippings and bake thirty to forty minutes. If beef is placed on a rack put the pudding under the roast. Cut in squares and serve with the roast.

POPOVERS

Mrs. W. I. Clock