| 2 cups cold baked beans | 1 cup Cooked Dressing (see No. 334) |
| 1 cup cooked potato cubes | 2 tablespoons tomato ketchup |
| ½ cup chopped cooked beet | 2 tablespoons chopped pickle |
Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.
352.—BERMUDA ONION SALAD
| 6 Bermuda onions | ½ bay leaf |
| 2 quarts boiling water | Small piece lemon peel |
| 1 dozen pepper corns | Lettuce |
| 4 cloves | French Dressing (see No. 338) |
| ½ teaspoon salt |
Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes.
353.—CABBAGE AND BEET SALAD
| 3 cups shredded cabbage | 2 tablespoons vinegar |
| 3 beets finely chopped | ¼ teaspoon white mustard seed |
| ¼ teaspoon salt | Cooked Dressing (see No. 334) |
Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.
354.—CABBAGE AND CRANBERRY SALAD
| 3 cups finely shredded white cabbage | ½ cup chopped cranberries |
| ½ cup finely shredded celery |
Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.
355.—CELERY ROOT SALAD
| 2 cups Creamed Celery Root (see No. 253) | 1 cup shredded white cabbage |
| 1 cup chopped apple |
Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).
356.—DUTCH POTATO SALAD
| 6 boiled potatoes | ¼ teaspoon celery seed |
| ½ onion finely chopped | ¼ teaspoon white mustard seed |
| 1 teaspoon salt | ¼ cup bacon fat |
| ¼ teaspoon pepper | ½ cup hot vinegar |
Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet.
357.—LEEK SALAD
Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika.
358.—PEPPER AND CABBAGE SALAD
| ½ small white cabbage | 1 red pepper |
| 1 green pepper | Salad dressing |
Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper.
359.—POTATO SALAD
| 6 potatoes | ½ teaspoon salt |
| 1 onion | ½ teaspoon paprika |
| ½ teaspoon celery seed | Salad dressing |
| ¼ teaspoon mustard seed |
Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad.
360.—SWEET POTATO SALAD
| 3 cups of cooked sweet potato cubes | 4 tablespoons oil |
| 1 cup white cabbage or celery finely chopped | 1 tablespoon Worcestershire sauce |
| 2 tablespoons vinegar | ½ teaspoon salt |
Mix and serve on heart cabbage leaves, and garnish with parsley and pickles.
361.—SAMOSET SALAD
Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper.
362.—SPANISH SALAD
| 1 head of lettuce | 3 tomatoes quartered |
| 2 cups of half-inch cubes of bread | French Dressing (see No. 338) |
| 1 Spanish onion chopped fine | 2 sliced pickles |
| 1 cucumber sliced |
Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles.
363.—SPANISH ONION AND TOMATO SALAD
| 1 head lettuce | 1 green pepper |
| 4 mild onions | French Dressing (see No. 338) |
| 2 ripe tomatoes |
Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches.
364.—TOMATO JELLY SALAD
| 1 can tomatoes | 1/8 teaspoon soda |
| ½ onion | Dash of cayenne |
| 4 cloves | ½ bay leaf |
| 1 teaspoon salt | ½ box gelatine |
| 1 teaspoon sugar | ½ cup cold water |
Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup.
365.—VEGETABLE SALAD (Cooked)
| 1½ cups potatoes | French Dressing (see No. 338) |
| 1 cup beets | ¼ teaspoon onion juice |
| ¾ cup white turnip | 1 bouillon cube |
| ½ cup peas |
Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one tablespoon of boiling water, and add with onion juice to dressing. Arrange vegetables on any crisp salad green, and pour dressing over them.
366.—APPLE AND MINT SALAD
| 2 cups finely cut apple | 4 tablespoons oil |
| 2 tablespoons chopped mint | Few grains cayenne |
| 2 tablespoons lemon juice | 1 head lettuce |
| Few gratings lemon rind |
Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint.
367.—BANANA AND APPLE SALAD
Peel and slice three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336).
368.—BANANA AND PEANUT SALAD
Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338).
369.—BELLEVUE SALAD
| 1 cup cottage cheese | ¼ cup French Dressing (see No. 338) |
| ½ cup peanut butter | 1 large red apple |
| ½ teaspoon salt | Lettuce leaves |
Mix cheese, butter, salt, and dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing.
370.—CREAM CHEESE SALAD
Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added.
371.—FROZEN CREAM CHEESE
Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and garnish with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).
372.—JELLIED WALDORF SALAD
| ½ package gelatine | 1 cup celery shredded |
| ½ cup cold water | ½ cup nut meats chopped |
| 1 cup boiling water | Lettuce |
| ¼ cup sugar | 6 pimolas sliced |
| ¼ cup lemon juice | Mayonnaise |
| 2 cups apple chopped |
Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise.
373.—ORANGE AND CRESS SALAD
| 1 bunch water cress | 4 seedless oranges |
| 1 head romaine | French Dressing (see No. 338) |
Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thin slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar.
374.—PEAR SALAD
| 5 pears | 1 teaspoon Jamaica ginger |
| Lettuce | 1 teaspoon powdered sugar |
| 4 tablespoons oil | ½ teaspoon paprika |
| 2 tablespoons lemon juice |
Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe.
375.—PINEAPPLE, CHEESE, AND DATE SALAD
For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338).
376.—PINEAPPLE AND COTTAGE CHEESE SALAD
Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338).
CHAPTER XVII
YEAST BREADS, MUFFINS, AND ROLLS
377.—WHITE BREAD
| 1 cup scalded milk | 2½ teaspoons salt |
| 1 cup boiling water | ½ yeast cake |
| 1 tablespoon sugar | ¼ cup lukewarm water |
| 2 tablespoons shortening | 6 to 7 cups flour |
Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.
378.—BRAN BREAD (Yeast)
| ½ cup boiling water | ½ yeast cake |
| ½ cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 1 cup entire wheat flour |
| 2 tablespoons molasses | 1 cup white flour |
| 1½ teaspoons salt | 2 cups bran |
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.
379.—ENTIRE WHEAT BREAD
Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar.
380.—DATE BREAD (Not Kneaded)
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 4 cup molasses | 4 cups entire wheat flour |
| 2 tablespoons shortening | 1¼ cups white flour |
| 2 teaspoons salt | 1 cup dates cut in pieces |
Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
381.—FRIED BREAD
Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.
382.—GRAHAM AND CORN BREAD
| 1 cup corn meal | ¼ cup molasses |
| 1 cup boiling water | ½ yeast cake |
| 1 cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 4 cups Graham flour |
| 2½ teaspoons salt |
Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.
383.—IRISH BREAD
| 1 quart bread dough | ¼ cup sugar |
| 1/3 cup shortening | 1 cup raisins seeded and chopped |
Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.
384.—OATMEAL BREAD
| 1 cup rolled oats | ½ yeast cake |
| ½ cup corn meal | ¼ cup lukewarm water |
| 1½ teaspoons salt | ½ cup molasses |
| 1 tablespoon shortening | 4 cups flour |
| 2 cups boiling water |
Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes.
385.—RYE BREAD
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 2 tablespoons shortening | 3 cups rye flour |
| 3 tablespoons molasses | 3 to 4 cups white flour |
| 2 teaspoons salt |
Mix; let rise and bake the same as White Bread (see No. 377).
386.—SHREDDED WHEAT BREAD
| 2 shredded wheat biscuit | 1 tablespoon shortening |
| 1 cup hot milk | ½ yeast cake |
| 1 cup hot water | ¼ cup lukewarm water |
| ½ cup molasses | 6 cups entire wheat flour |
| 1 tablespoon salt |
Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.
387.—BUNS
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| ¼ cup sugar | ½ cup currants |
| 1 teaspoon salt | 3½ cups flour |
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.
388.—CRESCENTS
Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.
389.—PARKER HOUSE ROLLS
| 2 cups milk | 1 yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 6 to 7 cups flour |
| 2 tablespoons sugar |
Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes.
390.—SHAMROCK ROLLS
To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.
391.—SWEDISH COFFEE ROLLS
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 3½ cups flour |
| ¼ cup sugar | 1 teaspoon cinnamon |
| 1 egg well beaten | 2 tablespoons sugar |
Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.
392.—RAISED MUFFINS
| ½ cup boiling water | 1 egg |
| ½ cup scalded milk | ¼ yeast cake |
| 1 teaspoon salt | ¼ cup lukewarm water |
| 2 tablespoons sugar | 2½ cups flour |
| 2 tablespoons shortening |
Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.
393.—RAISED CORN MUFFINS
| 1 cup scalded milk | ¼ yeast cake |
| 4 tablespoons shortening | ¼ cup lukewarm water |
| 4 tablespoons sugar | 1 cup corn meal |
| 1 teaspoon salt | 1½ cups flour |
Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.
394.—RAISED DATE MUFFINS
Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.
395.—RAISED OATMEAL MUFFINS (Uncooked Oats)
| 1 cup rolled oats | 1 egg |
| 1 cup scalded milk | ¼ yeast cake |
| 2 tablespoons shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 2½ cups flour |
| ¼ cup molasses |
Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.
396.—RAISED ROULETTES
Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.
CHAPTER XVIII
BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10]
397.—BAKING POWDER
| 1 pound 2 ounces pure cream of tartar | ¼ pound cornstarch |
| ½ pound cooking soda |
Mix and sift thoroughly four times, and store in closely covered jars.
398.—BARLEY BREAD
| 2 cups barley meal | 1 teaspoon salt |
| 1 cup Graham flour | 6 teaspoons baking powder |
| 1 cup white flour | 2 cups milk |
| 2 tablespoons sugar |
Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.
399.—BRAN BREAD
| 2 cups bran | 5 teaspoons baking powder |
| 2 cups entire wheat flour | ½ cup molasses |
| 1 teaspoon salt | ¾ cup water |
| ½ teaspoon soda | ¾ cup milk |
Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.
400.—DATE BREAD
| 1 cup corn meal | ¼ cup molasses |
| 1 cup entire wheat flour | 1 cup dates stoned and cut in pieces |
| 1 cup white flour | ½ cup nut meats chopped |
| 1½ teaspoons salt | 1 egg well beaten |
| ¼ teaspoon soda | 1¼ cups milk |
| 5 teaspoons baking powder |
Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.
401.—DARK NUT BREAD
| ¼ cup sugar | 1 cup bread flour |
| ¾ cup hot water | 5 teaspoons baking powder |
| ½ cup molasses | 1½ teaspoons salt |
| ¾ cup milk | ½ teaspoon soda |
| 2 cups entire wheat flour | ¾ cup nut meats finely chopped |
Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.
402.—QUICK RAISIN BREAD
| 2½ cups entire wheat flour | ¼ cup sugar |
| ½ cup fine corn meal | 1 beaten egg |
| 6 teaspoons baking powder | 1¼ cups milk |
| 1 teaspoon salt | 1 cup seeded raisins cut in halves |
Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.
403.—BREAD CRUMB BROWN BREAD
| 1½ cups dried sifted crumbs | ½ cup corn meal |
| 1 cup boiling water | 1 cup Graham flour |
| ½ cup molasses | ¾ teaspoon salt |
| 1 cup milk | 1½ teaspoons soda |
Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).
404.—STEAMED INDIAN DATE BREAD
| 1½ cups corn meal | 2/3 cup molasses |
| 1 cup rye meal | 1 cup water |
| ½ cup flour | 1 cup milk |
| 1½ teaspoons soda | 1 cup dates |
| 1 teaspoon salt |
Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.
405.—CORN BREAD (without Eggs)
| ¾ cup corn meal | ½ teaspoon salt |
| ¾ cup flour | ¾ teaspoon soda |
| 2 tablespoons sugar | 1½ cups buttermilk or sour milk |
Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.
406.—COUNTRY CORN BREAD
| ¾ cup corn meal | 1/3 teaspoon salt |
| ¾ cup flour | 1 beaten egg |
| 3 teaspoons baking powder | ¾ cup milk and water mixed |
| 1 tablespoon sugar | 2 tablespoons melted bacon fat |
Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
407.—CORN MUFFINS
| 1 cup corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 beaten egg |
| 4 teaspoons baking powder | 1 cup milk and water mixed |
| ½ teaspoon salt | 4 tablespoons melted shortening |
Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.
408.—CORN AND RICE MUFFINS
| 1 cup cooked rice | 1 tablespoon sugar |
| 2/3 cup hot milk | 1 egg |
| ½ cup corn meal | ½ cup flour |
| 2 tablespoons bacon fat | 3 teaspoons baking powder |
| ½ teaspoon salt |
Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.
409.—CUSTARD CORN CAKE
| ½ cup corn meal | 1 cup sour milk |
| ½ cup flour | 1 egg |
| 2 tablespoons sugar | 2 tablespoons melted shortening |
| ½ teaspoon salt | ½ cup sweet milk |
| ½ teaspoon soda |
Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.
410.—MOLASSES CORN BREAD
| 1 cup corn meal | 1 egg |
| 1 cup flour | ¼ cup molasses |
| 4 teaspoons baking powder | 1 cup water |
| ½ teaspoon salt | 2 tablespoons melted bacon fat |
Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.
411.—RHODE ISLAND CORN CAKE
| 1 cup white corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 egg |
| 4 teaspoons baking powder | ¼ cup melted shortening |
| ½ teaspoon salt | 1 cup milk |
Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.
412.—BLUEBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.
413.—BRAN MUFFINS
| 2 cups bran | ½ cup molasses |
| 1 cup flour | 1¾ cups milk |
| ½ teaspoon salt | 1 tablespoon melted shortening |
| 1 teaspoon soda |
Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.
414.—CAMBRIDGE MUFFINS
| ¼ cup shortening | 2 cups flour |
| ¼ cup sugar | 4 teaspoons baking powder |
| 1 egg | ¼ teaspoon salt |
| ¾ cup milk |
Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.
415.—CHEESE MUFFINS
Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.
416.—CRANBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.