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Rice Gems

Take two cups of sweet milk; one cup of sugar; one large cup of boiled rice; flour to thicken; one egg; two tab espoons of melted butter; one teaspoon of salt; three teaspoons of baking powder. Rub the butter and sugar to a cream, and add the beaten eggs, then the milk and then the rice and salt. Stir well, mixing thoroughly. Sift the powder with a little flour, add it to the mixture, and stir in more flour as needed to make a rather stiff batter. Bake thirty minutes in heated and oiled gem-pans. ENGLISH MUFFINS (SECOND METHOD)-These require one cup of milk; one and one-half cups of flour; two tablespoons of butter; one-half teaspoon of salt. Scald the milk, add the butter and set aside to cool. When lukewarm, add one-half of a yeast cake, salt and flour. Beat until light and smooth, cover and set away to rise. When very light bake in muffin-rings on a hot griddle, or in muffin-pans in the. oven, turning to both sides until a thin brown crust is formed. CRUMPETS-These require one cup of milk; one-half teaspoon of salt; one teaspoon of sugar; one-half yeast cake or one-half cup of yeast; one-fourth cup of melted butter; flour. Scald the milk and add to it the sugar and salt. When lukewarm, add the yeast and sufficient flour to make a rather stiff batter. Set in a warm place to rise for one-half hour, when the mixture should be light and spongy. Then stir in the melted butter. Have ready a heated griddle and a number of heated crumpet-rings. The English crumpet-rings are made of iron and are much larger than our muffin-rings, being about four inches in diameter. Large muffin-rings may be used. Grease them and lay them on the griddle. When hot, pour in sufficient batter to fill them to the depth of one-half inch. Place them in a moderate oven heat, so they will rise slowly. When the upper side is full of bubbles and slightly dried, turn the crumpets, rings and all, baking lightly on both sides. When done they should be partly torn open, buttered well, and set in the oven, or they may be toasted on either side and served very hot. Care should be taken that the batter is not too thin, else it will escape from under the rings. The heat in the pan and rings usually prevents this, however.