Page:The Boston cooking-school cook book (1910).djvu/106

 Rye Muffins I

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

Rye Muffins II

1-1/4 cups rye meal 1-1/4 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup molasses 1-1/4 cups milk 1 egg 1 tablespoon melted butter

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

Rye Gems

1-2/3 cups rye flour 1-1/3 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup molasses 1-1/4 cups milk 2 eggs 3 tablespoons melted butter

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

Corn Meal Gems

1/2 cup corn meal 1 cup flour 3 teaspoons baking powder 1 tablespoon sugar 1 tablespoon melted butter 1/2 teaspoon salt 3/4 cup milk 1 egg

Mix and bake as Graham Muffins II.

Hominy Gems

1/4 cup hominy 1/2 teaspoon salt 1/2 cup boiling water 1 cup scalded milk 1 cup corn meal 3 tablespoons sugar 3 tablespoons butter 2 eggs 3 teaspoons baking powder

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.