Page:The Boston cooking-school cook book (1910).djvu/107

 Berkshire Muffins

1/2 cup corn meal 1/2 cup flour 1/2 cup cooked rice 2 tablespoons sugar 1/2 teaspoon salt 2/3 cup scalded milk (scant) 1 egg 1 tablespoon melted butter 3 teaspoons baking powder

Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.

Golden Corn Cake

3/4 cup corn meal 1-1/4 cups flour 1/4 cup sugar 5 teaspoons baking powder 1/2 teaspoon salt cup milk egg 2 tablespoons melted butter

Mix and sift dry ingredients. Add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes.

Corn Cake (sweetened with Molasses)

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

Mix and bake as Golden Corn Cake, adding molasses to milk.

White Corn Cake

1/4 cup butter 1/2 cup sugar 1-1/3 cups milk Whites 3 eggs 1-1/4 cups white corn meal 1-1/4 cups flour 4 teaspoons baking powder 1 teaspoon salt

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.