Measure, mix and sift the dry ingredients.

Add well-beaten egg, milk and fat, melted. Mix thoroughly.

Half fill well-greased muffin tins and bake in a hot oven 20 to 30 minutes.

By measuring dry ingredients first, then liquids and fats, only 1 cup need be used for measuring. When milk and eggs are used, rinse egg from bowl with milk.

TIME TABLE FOR BAKING BATTERS AND DOUGHS

Muffins, 12 to 25 minutes Gingerbread, 25 to 45 minutes B. P. biscuits, 12 to 15 minutes Cookies, 6 to 15 minutes Layer cake, 12 to 20 minutes

Raised biscuit, 12 to 30 minutes Loaf cake, 40 to 60 minutes White bread, 45 to 60 minutes Rye bread, 60 minutes Beaten bread, 45 to 60 minutes

PLAIN MUFFINS

1 2/3 cups flour

2 tablespoons sugar 4 teaspoons baking-powder

½ teaspoon salt 1 egg

1 cup milk

2 to 4 tablespoons melted fat

Measure, mix and sift the first 4 ingredients; add the well-beaten egg, milk and melted fat, and mix thoroughly. Drop by spoonfuls into well-greased muffin pans and bake 20 to 30 minutes. Substitute ½ cup cornmeal, rye flour, buckwheat flour or oatmeal for ½ cup of the flour in the recipe to reduce the quantity of white flour. Half cup less of milk may be used and 1 cup of berries added to the mixture.

RYE MUFFINS

1½ cups rye flour

1 teaspoon salt

1 tablespoon baking-powder

1 well-beaten egg 1 cup milk

2 tablespoons molasses 2 tablespoons melted fat

Follow general directions.

EGGLESS CORNMEAL MUFFINS

1 cup cornmeal ½ cup flour 1 teaspoon salt

1 tablespoon baking-powder 1 cup milk

2 tablespoons syrup

2 tablespoons melted fat

Follow general directions.

GRAHAM MUFFINS

1 cup Graham meal 1 cup flour ½ teaspoon salt

3½ teaspoons baking-powder 2 tablespoons corn syrup

1 well-beaten egg 1 ¼ cups milk

2 tablespoons melted fat

Mix and bake as other muffins. Nuts and raisins may be added.

BRAN MUFFINS

2 cups bran ½ teaspoon salt 1 cup flour

2 teaspoons baking-powder 1½ teaspoons soda ¼ cup molasses

1½ cups sour milk 1 well-beaten egg 3 tablespoons melted fat

Mix and sift the flour, soda, salt and baking-powder. Add the bran and the other ingredients in order given; beat thoroughly. Bake in well-buttered muffin pans about 25 minutes. Raisins may be added.

OATMEAL MUFFINS

½ cup rolled oats 1 cup scalded milk 3 tablespoons syrup

½ teaspoon salt

2 tablespoons melted fat

1 well-beaten egg

1 ½ cups flour 4 teaspoons baking-powder

Add scalded milk to the rolled oats, let stand 10 minutes; add syrup, salt and melted fat; mix thoroughly. Stir in the flour which has been sifted with the baking-powder. Add the egg and drop in well-greased muffin tins and bake.

CEREAL MUFFINS

1 cup cereal mush (leftover), mixed with ½ cup milk and 2 tablespoons syrup

1 ½ cups flour 1 ½ tablespoons baking-powder

¾ teaspoon salt

2 tablespoons melted fat

Add the flour which has been sifted with the salt and baking-powder to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuls into well-greased muffin tins. Bake according to directions. One well-beaten egg added to the mixture makes it better.

POTATO CORNMEAL MUFFINS (EGGLESS)

1 cup of mashed potatoes 1 cup of cornmeal 1 teaspoon salt

1 tablespoon syrup 4 teaspoons baking-powder

1 cup sweet milk

2 tablespoons fat (melted)

Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven. The amount of milk used will vary with the quality of the meal. Stir in just enough to make mixture drop easily from the spoon.

RICH MUFFINS

¼ cup fat ¼ cup sugar 1 egg

¾ cup milk

2 cups flour

1 tablespoon baking-powder

½ teaspoon salt

Cream the shortening, add the sugar gradually, well beaten egg, milk and the flour mixed and sifted with the baking-powder and salt. Beat until ingredients are thoroughly mixed. Bake in well-greased muffin tins about 25 minutes.

POP-OVERS

1 cup flour ¼ teaspoon salt

7/8 cup milk 2 eggs

½ teaspoon melted shortening

Mix salt and flour, add ½ the milk; beat until smooth. Add remaining ½ of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover egg-beater. Rye flour or whole wheat flour may be used for all or part of the white flour. Turn into hot greased iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches may be dropped into mixture in pan just before baking. The mixture will cover the peach. Serve with peach sauce.

Creamed meat or vegetables may be served in pop-over cases, or prune whip, blane mange or chocolate cream filling may be served in the pop-over cases.

CORN CAKE

¾ cup cornmeal

1 cup flour

¼ cup sugar

1½ tablespoons baking-powder

½ teaspoon salt 1 egg, well beaten

1 cup milk

1 to 3 tablespoons melted fat

Mix and sift dry ingredients; add egg, well beaten, milk and the melted fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. One cup sour milk may be used in place of the sweet milk, using ½ teaspoon soda and only 2 teaspoons baking-powder.

HOT-WATER GINGERBREAD

1 cup molasses

½ cup boiling water

2 to 2¼ cups flour

1 teaspoon soda

1 teaspoon cinnamon

1½ teaspoons ginger

½ teaspoon salt ¼ cup melted fat

Add water to molasses. Mix and sift dry ingredients. Combine mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin tins, and bake 25 minutes in a moderate oven. One well-beaten egg may be added to the liquids. This may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce.

BAKING-POWDER BISCUITS

2 cups mixed flour

4 teaspoons baking-powder

¾ teaspoon salt

1 to 2 tablespoons fat About ¾ cup milk

Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop in with a knife. Add milk gradually to make a soft dough. Use a knife in mixing. Toss on a well-floured board. Pat and roll out to 1-inch thickness. Cut with a biscuit cutter dipped in flour. Place close together on a greased pan. Bake in a hot oven 10 to 15 minutes.

One cup flour with 1 cup rye flour or whole wheat, or 1½ cups flour with ½ cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and two extra teaspoons of baking-powder may be used in place of the white flour, and a little more milk will be required.

DUMPLINGS

Follow directions for baking-powder biscuits, using only two teaspoons fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and boil 12 minutes without removing the cover.

QUICK BISCUITS

Add to the ingredients for biscuits enough more milk to make a thick batter (about 2 tablespoons); drop by spoonfuls onto a well-greased pan, ½ inch apart. The mixture should not be soft enough to spread. Bake in a hot oven.

TEA CAKES

Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tablespoons less milk.

CORNMEAL ROLLS

1½ cups flour

¾ cup cornmeal

3 teaspoons baking-powder

2 tablespoons fat

1 egg

1/3 cup milk

1 teaspoon salt 1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add the milk to it. Add liquids to the dry ingredients to make a soft dough. Toss and roll out and shape rolls, and bake in hot oven from 12 to 15 minutes. These may be made with rye flour and cornmeal, or rye flour alone.

PINWHEEL BISCUITS

2 cups mixed flour 2 tablespoons sugar 4 teaspoons baking-powder

½ teaspoon salt

2 tablespoons fat

2/3 cup milk

1/3 cup stoned raisins, finely chopped

2 tablespoons citron, finely chopped ½ teaspoon cinnamon

Mix as baking-powder biscuits mixture. Roll to ¼-inch thickness; brush with melted butter substitute and sprinkle with fruit, sugar and cinnamon. Roll like jelly roll; cut off pieces ¾-inch thick. Place pieces on a greased tin and bake in a hot oven about 15 minutes.

FRUIT LOAF

Prepare pinwheel biscuit roll. Press ends together firmly to hold In the fruit. Place in a greased baking-pan, cover with Syrup Mixture:

¾ cup syrup

1 tablespoon fat

1 cup water

Bake and baste with syrup mixture. Serve as a dessert with cream.

SOUR MILK OR SODA BISCUITS

2 cups flour ½ teaspoon soda

1 tablespoon baking-powder ½ teaspoon salt

¾ cup thick sour cream or milk enough to make a soft dough

Mix and sift dry ingredients, add liquids gradually to make a soft dough. Pat, roll out and cut into biscuits. Bake in a well-greased pan in a moderately hot oven.

SHORT CAKE - Number 1

2 cups mixed flour

4 teaspoons baking-powder

2 tablespoons sugar ¾ teaspoon salt

¼ cup fat

About ¾ cup milk

Mix as baking-powder biscuit dough. Divide the dough into 2 equal parts. Shape one to fit a shallow greased tin. Brush the top of the dough with melted fat, shape and place the second portion of dough over the first. Bake in a hot oven 20 minutes. Split. Put crushed and sweetened fruit on one half. Place the other half over it. More fruit may be placed on top. Fresh strawberries, peaches, or stewed fresh or dried fruit may be used. Serve with whipped cream if liked.

SHORT CAKE -Number 2

2 cups flour 4 teaspoons baking-powder

½ teaspoon salt ¼ cup sugar ¼ cup fat

1 egg

About ½ cup milk

Mix same as Short Cake No. 1, adding the well-beaten egg to the milk.

APPLE JOHN Put stewed apple or other fruit, sweetened and seasoned, into a greased pudding dish. Cover the fruit with a short-cake dough mixture and bake in a hot oven 20 to 30 minutes. Invert onto the serving dish, sprinkle with sugar and cinnamon. Serve.

MEAT ROLLS

Make a short-cake dough, made with ¼ oatmeal. Mix finely chopped meat with a thick, highly seasoned sauce, or cereal mush. Shape into croquettes, cover with a thin layer of dough, bake in a hot oven. Serve with a hot sauce.

QUICK COFFEE CAKE

¼ cup fat

1 cup sugar

2 eggs (beaten separately)

½ cup milk ¼ teaspoon salt 1 ½cups sifted flour

¼ cup cornmeal 1 tablespoon baking-powder

Cream the fat, add sugar gradually, then the well-beaten eggs and milk alternately with the flour, measured, mixed and sifted with the baking-powder and cornmeal. Spread mixture in a well-greased, shallow tin. Spread the top with melted fat, sprinkle with sugar and cinnamon. Bake in a moderately hot oven 20 minutes.

APPLE CAKE

Put short-cake dough in a well-greased pan. Arrange apples cut in eighths over the top. Brush over with corn syrup. Bake.

BAKING - POWDER BREADS

SOUR MILK GRAHAM BREAD

3 cups Graham flour 1 cup white flour 1/3 cup brown sugar

1 teaspoon salt 1 teaspoon soda

1 tablespoon baking-powder

2 cups sour milk

Measure, mix and sift dry ingredients. Add the sour milk and beat mixture thoroughly until ingredients are thoroughly mixed. Drop mixture into well-greased bread pans and bake in a moderately hot oven about 1 hour.

GRAHAM BAKING-POWDER NUT BREAD

3 cups Graham flour 1 cup white flour ¼ cup sugar

1 teaspoon salt 1½ tablespoons baking-powder

2 2/3 cups milk 1 cup nut meats

Mix and sift dry ingredients; add liquids and nut meats. Mix thoroughly, put into greased bread pan, let stand 25 minutes. Bake about 50 minutes or until done.

BUCKWHEAT NUT BREAD

2 cups buckwheat flour

2 cups white flour

¼ teaspoon salt

1 tablespoon baking-powder ½ teaspoon soda

1/3 cup nut meats 1 1/3 cups milk and § cup molasses

Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. Pour mixture into well-greased bread pan, let stand 20 minutes, then bake about 45 minutes. Raisins, dates or candied orange or lemon peel may be added.

RICE BREAD

½ cup cold boiled rice ½ cup cornmeal ½ cup wheat flour

1 tablespoon baking-powder ¼ teaspoon salt

2 tablespoons syrup

1 egg, well beaten

½ cup milk

1 tablespoon melted fat

Measure, mix and sift the dry ingredients. Add the rice, egg, milk and fat. Beat thoroughly. Pour into shallow, greased pan, and bake in a moderate oven.

PEANUT BREAD

1 cup rye flour 3 cups flour 1 teaspoon salt

¼ cup sugar

2 2/3 tablespoons baking-powder

1¾ cups milk

1 well-beaten egg

1 cup chopped peanuts

Measure, mix and sift the dry ingredients. Add the milk and eggs mixed and the peanuts. Beat mixture thoroughly and turn into 2 well-greased bread pans. Bake 45 minutes in a moderately hot oven.

CURRANT BREAD

1½ cups flour

½ cup cornmeal

1 tablespoon baking-powder

¼ teaspoon salt 1 tablespoon sugar 1 cup milk

1 egg, well beaten 1 cup currants, dredged with flour

Measure, mix and sift dry ingredients. Add the milk mixed with egg and the currants. Beat mixture thoroughly. Turn mixture into a well-greased bread tin, cover and let stand 20 minutes. Bake in a moderately hot oven 30 minutes.

STEAMED BREADS- GENERAL DIRECTIONS FOR STEAMING BREADS

A mold, a tin pail, such as a lard pail; or a can, such as a baking-powder can, with a tightly-fitting cover may be used.

Grease the inside of the mold thoroughly. The greased molds should be filled 2/3 full. The molds should be covered with well-greased paper and the covers adjusted securely and tied down with a string. The molds should be placed on a rest or several layers of soft paper in a large kettle, containing enough boiling water to reach half way to the top of the mold.

Keep the water boiling all the time during the steaming. Add more boiling water if necessary.

Cover the kettle during the steaming, and be careful not to jar it while cooking.

BOSTON BROWN BREAD

1 cup rye meal 1 cup cornmeal 1 cup Graham flour

1 teaspoon salt ¾ tablespoon soda

¾ cup molasses 2 cups sour milk

Measure, mix and sift dry ingredients. Add the liquids and beat thoroughly. Pour mixture into well-greased steamer mold. Cover closely and steam about 4 hours. Raisins may be added to the mixture.

STEAMED OATMEAL BREAD

1 ½ cups rolled oats 1½ cups cornmeal 1½ teaspoons salt

2 tablespoons baking-powder ¼\ teaspoon soda

3 tablespoons molasses

1½ cups milk

1 egg

2 tablespoons melted fat

Measure, mix and sift the first 5 ingredients. Add the other ingredients and mix thoroughly. Turn mixture into well-greased mold and steam 2 hours.