The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1918-11-21

eighteen years old may become a
member of the breadmaking clubs.
| There are two years work. After a
member has finished the first years
work she is ready to take up the sec
ond years work.
If you have no local or county
leader you may enroll by writing to
the State Club Leader, Agricultural
College, Manhattan, Kansas.
First Year Quick Breads
Liberty Mullins, Oatmeal Mullins
Cornmeal Mullins, Corn Dodgers,
Corn B ,ad, Boston Brown Bread.
Note: The Liberty mullins should
be used now instead of the rye muf-
fins as given in the old outline. How
ever, if you have made the six bak-
ings of rye mullins before this reach
es you, the report will be accepted.
Number of bakings: Six bakings of
each of the six receipts or twelve
bakings of three different ones. (The
member may choose the three) One
baking of each kind should include
not less than the recipe given in
each case.
If the proportion is too large for
your small family, use only portion
of the recipe, but do not consider
one baking as less than the amount of
one of the original recipes. If you
divided the recipe in half each time
you have prepared one-half baking.
Liberty Mullins
makes IL Muffins)
1-2 cup cornmeal, 1-2 cup flour, 1-2
cup cooked rice, 2 tablespoons Karo
or other syrup, teaspoon salt, 2-S
cup scalded milk, l egg, l teaspoon
oil or melted fat, 3 teaspoons baking
powder.
Note: The egg may be ommited
if teaspoons instead of teaspoons
of baking powder are used.
Turn scalded milk on meal and let
stand five minutes; add rice and flour
mixed and sifted with remaining dry
ingredients. Add yolk of egg we'll
beaten and butter and white of egg
beaten stiff and dry. Drop batter in
oiled muffin tins.
Cornmeal Mullins p.
Makes IL Muffins)
cups corn meal, eggs, teaspoon
soda, 1-2 teaspoon salt, tablespoons
melted fat, 2 cups sour milk.
Mix and sift dry ingredients, add
milk gradually to meal, then add fat
and beaten eggs; bake in hot, oiled
gem pans for 80 minutes.
Oatmeal Mullins
makes IL Muffins)
/ 1-2 cups cooked oatmeal, cold
and thick, 2 Id cups flour, ga tea
spoon soda, 3-4 teaspoon salt, ga
cup sour milk, / to 2 eggs, tea
spoons melted fat.
Mix and sift dry ingredients to-
gether; add one-half the milk, egg
we'll beaten, remainder of milk mix
ed with oatmeal and beat thoroughly,
then add fat; bake in hot, oiled gem
pans.
Corn Dodgers
Makes Six
cups cornmeal, teaspoon salt,
l Ia teaspoons sugar, Ia cup or 3
tablespoons Crisco, 3 cups scalded
milk or boiling water.
Mix dry ingredients. Melt fat.
Scald cornmeal with boiling water.
Cook minutes, stirring well. Add
fat and cool. Shape with tablespoon
or hand. Cook in oven about one
hour. This receipt makes six dodgers
usual size.
Corn Bread
cups corn meal or 2 10 cups
cornmeal and ga cup flour, / table
spoon sugar, teaspoons salt,
tablespoons melted fat, 2 cups sour
milk, 2 teaspoons soda.
Sift together the dry ingredients,
add milk (and beaten egg if you
wish) and fat. Pour into a shallow
oiled pan and bake about one-half
hour.
Boston Brown Bread
makes three loaves)
/ cup ryemeal, cup cornmeal, |
cup graham -four, 3-4 teaspoon salt,
2 teaspoons baking soda, 2 teaspoons
cream of tartar, cups sour milk, IL
cup molasses. (Another cup of gra-
ham flour may be substituted for the
cup of rye meal.)
Mix the ingredients thoroughly.
Turn the molasses and sour milk into
a mixing bowl. Add the dry ingred-
tents; mix well. Turn at once into
oiled molds, fill only two-thirds full