Page:The Boston cooking-school cook book (1910).djvu/109

 Graham Pop-overs

2/3 cup entire wheat flour 1/3 cup flour 1/4 teaspoon salt 7/8 cup milk 1 egg 1/2 teaspoon melted butter

Prepare and bake as Pop-overs.

Breakfast Puffs

1 cup flour 1/2 cup milk 1/2 cup water

Mix milk and water; add gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.

Fadges

1 cup entire wheat flour 1 cup cold water

Add water gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.

Zante Muffins

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

Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.

Maryland Biscuit

1 pint flour 1/3 cup lard 1 teaspoon salt Milk and water in equal quantities

Southern Pupil

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven.