Page:Browne - The Plain Sailing Cook Book.djvu/148

 CORN BREAD OR MUFFINS


 * MATERIALS

1 egg

1 cup milk

¾ cup corn-meal

¾ cup flour

3 teaspoons baking-powder

¾ teaspoon salt

1 tablespoon sugar

2 tablespoons butter


 * UTENSILS

Mixing-bowl

Dover beater Tablespoon

Sifter

Small saucepan

Muffin-pan or cake-pan

DIRECTIONS
 * 1) Beat the egg in a mixing-bowl.
 * 2) Add the milk, and stir.
 * 3) Measure the flour, salt, baking-powder, and sugar into the sifter, and sift it into the milk and egg, stirring well together.
 * 4) Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
 * 5) Butter the muffin-pans or cake-pan. Pour the batter into the cake-pan, or fill the muffin-pans two-thirds full of the batter.
 * 6) Bake in a moderate oven about twenty minutes, or until browned on top.

REMARKS

Sour milk may be used instead of sweet milk. In this case use only 1 teaspoon of baking-powder, and stir ½ teaspoon of soda into the sour milk.

Melted bacon grease or similar fat may be used instead of butter. 