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Flour Mixtures: Quick Breads: Sift

HOT APPLE TRIANGLES 2 cups of flour 1/3 cup of sweet milk 1/4 cup of sugar 1 apple, pared and cut in 3 level teaspoonfuls of baking eighths powder 1 or 2 tablespoonful sugar 1/4 teaspoonful of salt 1 teaspoonful of cinnamon 1/4 cup of butter 1 tablespoonful of cleaned cur 2 tart apples in small pieces rants 1 egg Sift together the flour, sugar, baking powder and salt; with the tips of the fingers work in the butter and add the pieces of apple. Beat the egg; add the milk and use to mix the dry ingredients to a dough. A little more milk may be needed. Spread the dough, with a spoon, in a round pan. Press the eighths of apple into the dough at equal distances apart, dredge the top with the sugar and cinnamon and sprinkle over the currants. Bake in a hot oven. Serve, cut in triangles, with butter for luncheon or supper.

BLUEBERRY TEA CAKE OR MUFFINS 2 cups of sifted pastry flour 1/2 cup of milk 4 level teaspoonfuls of baking 2 tablespoonfuls of melted but- powder ter 1 cup of sugar 1 cup of blueberries dredged 1/2 teaspoonful of salt with a little flour 1 egg, beaten light Sift together the dry ingredients and mix with the egg and milk; beat in the butter and the berries. Bake in a sheet or in a muffin pan. This recipe may be easily halved. Use either the white or the yolk of the egg. Cooking for Two CEREAL GRIDDLE CAKES 1/2 cup of ready-to-eat cereal, 1/4 cup of sweet milk as Egg-O-See, Granose 1/2 cup of sifted flour flakes, etc. 1 level teaspoonful of baking 1/2 cup of thick sour cream powder 1/8 teaspoonful of soda White of 1 egg Yolk of 1 egg, beaten Slice of salt pork, to oil the 1/4 teaspoonful of salt griddle Mash and sift the soda before measuring and stir in into the cream; pour the cream over the cereal and add the yolk, salt, sweet milk and the flour sifted with the baking powder. Mix all together thoroughly, then beat in the white of egg, beaten light. Drop from the spoon in small cakes upon a hot well oiled griddle. When the cakes are well filled with bubbles, they should be brown underneath and ready to turn, to brown the other side. A heavy iron frying pan answers nicely for a griddle.