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Baking-Powder Breads: Muffins

Ground-Rice Muffins. ar. 4 cupfuls ground rice, 2 tablespoonfuls butter, 1 teaspoonful sugar, Dash salt, 3 eggs, 1 tablespoonful Calumet baking powder.

Cream together the butter and sug- Pour on enough boiling water to moisten the rice, stirring all the time.

Cool and add the yolks of the eggs, well beaten, creamed butter and sugar; then enough sweet milk to form a batter, beating thoroughly; add the baking powder and salt, and, last, fold in the whites of the eggs, well beaten. Bake in gem pans in a quick oven.

Twin-Mountain Muffins. cupful butter, + cupful sugar, 1 egg, cupful milk, cupfuls flour, 8 teaspoonfuls Calumet baking powder.

Cream the butter; add the sugar and egg, well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk.

Bake in buttered gem pans twentyfive minutes.

Rye Gems. 1½ cupfuls rye flour, 1½ cupfuls white flour, 4 teaspoonfuls Calumet baking powder. 1 teaspoonful salt, 2 eggs, 1 cupful molasses, 11 cupfuls milk, 3 tablespoonfuls melted butter.

Sift the dry ingredients, add molasses, milk, eggs, well beaten, and C b a Oval Muffin Pans; b, Oblong Muffin Pans:

C. Round Popover Pans. butter. Bake in hot oven in buttered gem pan twenty-five minutes.

Nut Biscuits. 2 cupfuls flour, teaspoonful salt, 1 tablespoonful butter, 1 cupful chopped nuts, 2 tablespoonfuls butter, 2 teaspoonfuls Calumet baking powder, 2 tablespoonfuls sugar, cupful milk.

Sift together the flour, salt, and Laking powder; rub in the butter, add the nuts-English walnuts, hickory nuts, or almonds-and sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of MRS. CURTIS'S COOKBOOK chopped nuts on top, and bake in a hot oven.

Corn Muffins. 2 cupfuls cornmeal, 2 cupfuls flour, 1 tablespoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls Calumet baking powder, 1 tablespoonful butter or lard, 2 eggs, 2 cupfuls milk.

Sift together cornmeal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistency of cup cake; fill muffin pans, well greased, two thirds full. Bake in a hot oven.

Berry Muffins. 2 cupfuls flour, 1 teaspoonful salt, 2 tablespoonfuls melted butter, cupful sugar, 2 teaspoonfuls Calumet baking powder, 1 egg, 1 cupful milk, 1 cupful berries.

Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin pans in a hot oven.

Graham Muffins. 1 quart Graham flour, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 teaspoonfuls Calumet baking powder, 1 egg, 2 cupfuls milk.

Sift together Graham flour, sugar, salt, and powder; add beaten egg and milk; mix into batter. Bake in a hot oven fifteen minutes in greased muffin pans.

Slappers. 2 cupfuls Indian cornmeal, 1 teaspoonful salt, tablespoonfuls butter, 3 eggs, 1 cupful milk, 1 cupful wheat flour, 2 teaspoonfuls Calumet baking powder.

Mix together meal, salt, and butter; pour on slowly sufficient boiling water to thoroughly moisten the meal. Cover; let stand over night.

Add the eggs, well beaten, milk, flour -the first half-cupful of flour being mixed with the baking powder-to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown on other side.

No-Egg Wheat Cakes. 3 cupfuls flour, 3 teaspoonfuls Calumet baking powder, teaspoonful salt, 2 cupfuls milk.

Sift dry ingredients; add milk to make a soft batter, and beat hard.

Bake immediately on hot griddle.

Serve with butter and maple sirup.

Jam Griddle Cakes. 3 cupfuls flour, 4 tablespoonfuls sugar, teaspoonful salt, 1½ teaspoonfuls Calumet baking powder, 2 tablespoonfuls butter, 2 eggs, 2 cupfuls milk.

Rub butter and sugar to a cream; add yolks of eggs, one at a time.

Sift flour, salt, and powder together; add to butter with milk and whites of eggs whipped to dry froth; mix to a batter. Bake in small cakes; as fast as browned, lay each cake on a plate and spread raspberry jam over it, then bake more, lay on other already done; repeat this until you have used jam twice, then bake another batch.