Page:The Boston cooking-school cook book.djvu/106

74 Make as Graham Muffins II, substituting rye meal for Graham flour.

Mix and bake as Graham Muffins II, adding molasses with milk.

Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.

Mix and bake as Graham Muffins II.

Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat thoroughly. Bake in hot buttered gem pans.