Norwich bulletin., 1917-01-06

mixture alternately with the milk.
alike in hot buttered gem pans 25
minutes.
Breakfast Mullins One-quarter cup
butter, one-haf cup sugar, two egg
yCIks one and one-half cups milk
three and one-ha1f cups -four, three
and one-half teaspoons baking powder
Mix and bake as Twin Mountain Muf-
frs.
Rice Mufsins-Two and one-half cups
-four, one cup of boiled rice, three
teaspoons baking powder, one-half
teaspoon salt, one cup milk, one egg,
well beaten, One-quarter cup melted
bUtter. Sift together thoroughly the
-four, baking powder and salt, add the
rice, working sin with the tips of the
fingers, and gradually the milk, egg
and butter. Butter mffin rings, place
l.. a buttered pan and fill two-thirds
full with the mixture. Bake in
moderate oven % or 80 minutes. The
same mixture may be baken in gem
pans.
Queen of Notwithstanding cup but
ter, one cup sugar, two eggs, well
beaten, one scant cup milk, three cups
-four, three teaspoons baking powder.
Cream the butter, add gradually the
sugar, then the eggs, sift the flour and
baking powder together thoroughly and
id alternately with the milk to the
first mixture Bake in hot buttered
gem pans 25 minutes
Corn Muffins-One cup cornmeal;
one cup flour, one cup boiled, three
teaspoons baking powder, one teaspoon
salt, One-quarter cup sugar, one and
Cre-quarter cups hot milk, two eggs,
one teaspoon melted butter. Scald the
neal with the hot milk and let stand
five minutes; add the boiled rice and
the flour, baking powder, salt and SUI
gar sifted together thoroughly; ado
the yolks of the eggs beaten until
thick, the butter and the well beaten
egg whites. Bake in well buttered gem
pans % minutes.
Rye Muffins-One and quarter
cups rye flour, one and One-quarter
cups of flour, two and one-half tea
spoons baking powder, one teaspoon
salt, one-quarter cup molasses, one
and one-quarter cups milk. one e.,
well beaten, one tablespoon melted
cutter. Sift together thoroughly the
-Four, baking powder and salt; add
gradually the milk, molasses, egg and
butter. Bake in hot buttered gem
pans 25 minutes. Sugar may be used
in place of molasses if preferred
Graham Muffins-One and one-quar-
tel cups of graham flour, one cup of
-four, one cup sour milk, one-third cup
molasses, one and one-half teaspoons
baking powder, one-half teaspoon So
da, one teaspoon salt. Sift together
thoroughly the flour, baking powder,
soda, salt; add the milk to the mo-
lasses and add to the first mixture.
Bake in hot buttered gem pans 2t5
minutes.
Squash Muffins-Two and three
quarters cups -four, two thirds cooked
squash, three teaspoons baking pow
der, one teaspoon salt, one-quarter cup
sugar. one cup milk, one egg, well
beaten, one tablespoon melted butter
Add the milk to the squash, then the
sugar and eggs. Sift together thor
oughly the -four. baking powder and
SALT and add to the first mixture;
then add the butter. Beat thorough.
and bake in hot buttered gem pans %
minutes If intended for luncheon or
tea, one-quarter teaspoon of cinnamon,
nutmeg or ginger may be added.
Waffies-Two cups flour. two tea
spoons baking powder, one-half tea
spoon salt, one cup milk, two eggs, one
tablespoon butter. Sift together thor
oughly the -four, baking powder and
salt; add gradually the yolks of the
eggs with the milk well beaten until
thick, then add the butter and the
whites of the eggs beaten to stiff
froth. Fry on a hot, well CREASED
waffle iron Serve with maple syrup. |
Fruit Shortcake-One-qua cup
butter, one-half cup sugar, one egg,
well beaten one-quarter cup milk, one |
cup flour, one teaspoon baking powder, 1
fruit Cream the butter, add gradually |
the sugar and the egg. Sift the -four
and baking powder together thorough