Page:The Boston cooking-school cook book (1910).djvu/99

 Health Food Muffins

1 cup warm wheat mush 1/4 cup brown sugar 1/2 teaspoon salt 1 tablespoon butter 1/4 yeast cake 1/4 cup lukewarm water Flour

Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

Squash Biscuits

1/2 cup squash (steamed and sifted) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup scalded milk 1/4 yeast cake dissolved in 1/4 cup lukewarm water 1/4 cup butter 2-1/2 cups flour

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

Imperial Muffins

1 cup scalded milk 1/4 cup sugar 1/2 teaspoon salt 1-3/4 cups flour 1 cup corn meal 1/4 cup butter 1/3 yeast cake dissolved in 1/4 cup lukewarm water

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Dry Toast

Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and