Stevenson Memorial Cook Book Part 35

The yolks and whites of three eggs beaten separately. Pour into a well b.u.t.tered frying pan and bake twenty minutes in a hot oven.

CORN MEAL GEMS

Mrs. K. Larson

One-half cup corn meal; one cup flour; three teaspoonfuls baking powder; one tablespoonful sugar; one tablespoonful melted b.u.t.ter; one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry ingredients; add milk gradually and egg well beaten and melted b.u.t.ter.

Bake in hot oven in b.u.t.tered gem pans for twenty-five minutes.

CORN GEMS

Josephine Hurlbut

Put two cups of corn meal into a bowl; pour over one cup of boiling milk; add a tablespoonful b.u.t.ter; cover the bowl, allow the mixture to stand until cool; add another cup of cold milk; the yolks of two eggs, well beaten; one-half teaspoonful salt; half cupful flour, and two teaspoonfuls baking powder. Beat thoroughly, then fold in the well beaten whites of two eggs. Bake in gem pans in a moderately quick oven thirty minutes.

BAKING POWDER BISCUITS

Mrs. H. B. Rairden

Thirteen tablespoonfuls flour; one teaspoonful salt; four level teaspoonfuls baking powder; one tablespoonful lard; mix together with milk enough to make dough.

PARKER HOUSE ROLLS

Mrs. H. R. Foster

Scald one pint of milk; one yeast cake put in warm water; two tablespoonfuls sugar; two tablespoonfuls b.u.t.ter; one teaspoonful salt; three cups flour; mix. Raise until double; then add flour to make soft dough. Raise again, and make in roll pans and raise again. Bake in hot oven.

OATMEAL GEMS

Mrs. Henry Crossman

Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half cup sweet milk, one teaspoonful baking powder, one scant cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen minutes.

LIGHT BISCUIT

Mrs. A. J. At.w.a.ter

Take a piece of bread dough that will make as many biscuit as you wish; lay it out rather flat in a bowl; break into it two eggs, one-half cup sugar; one-half cup b.u.t.ter. Mix this thoroughly with enough flour to keep it from sticking to hands and board. Knead well for fifteen to twenty minutes; make it into small biscuits; place in greased pan and let rise until they are even with top of pan. Bake in quick oven for half an hour.

POTATO BISCUIT

Mrs. H. S. Mount

One cup of milk; three potatoes (cooked and riced); one tablespoonful lard; one teaspoonful b.u.t.ter; one and one-half teaspoonful salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved in lukewarm water. Two eggs well beaten; four cups flour; let raise three hours. Then roll out about one-half inch thickness. b.u.t.ter, cut, turn over with silver knife and shape like parker house rolls. Raise two hours more and bake about ten minutes. Will make about fifty rolls.

SOUTHERN POTATO BISCUITS

Mrs. Granville Richardson

Three cups flour; three teaspoonfuls baking powder; one teaspoonful salt; one cup hot mashed potatoes; three tablespoonfuls b.u.t.ter or other shortening; one-half cup milk; one egg. Mash the potatoes through a strainer, add salt, milk, b.u.t.ter or shortening and then the egg well beaten. Beat until smooth, then sift in the flour and baking powder.

Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.

"ABBIE'S" CORN BREAD

Mrs. Edward E. Swadener

One cupful corn meal; one cupful flour; one-third cupful sugar; one teaspoonful baking powder; salt. Put these through flour sieve, add one tablespoonful melted b.u.t.ter. Beat one egg very light in a cup, add enough milk to fill the cup, stir this in the flour; then add one-half cup more of milk. Use your judgment about quant.i.ty of milk. Bake either in one pan or in m.u.f.fin pan.

m.u.f.fINS

Mrs. John M. Stahl

Beat three eggs and add two cupfuls milk; one quart of flour; two heaping teaspoonfuls baking powder; one tablespoonful sugar; one teaspoonful salt; one tablespoonful melted lard put in the last thing.

Bake twenty minutes in a hot oven. This makes eighteen m.u.f.fins.

AFTERNOON TEA ROLLS

Mrs. C. N. Eastman

One cup hot mashed potatoes; one cup sugar; one cup melted b.u.t.ter; one cake compressed yeast; four eggs; one cup lukewarm water; flour enough to knead. Soak the cake of yeast in lukewarm water at noontime. Put sugar in bowl with mashed potatoes at same time. Then at night put these together. In the morning, add melted b.u.t.ter and eggs well beaten. Stir in enough flour to knead and let rise until light. Make into small tea rolls and let rise until very, very light. Bake twenty-five minutes in moderate oven. Cream powdered sugar and b.u.t.ter to a paste and spread on top of rolls just before serving.

OATMEAL m.u.f.fINS

Dr. V. Racine

One and one-fourth cups cooked oatmeal; one and one-fourth cup bran flour; two heaping tablespoonfuls white flour; one heaping teaspoonful baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. The dough should be very stiff. If too moist, use more bran. Bake in your gem pans or m.u.f.fin rings in a moderate oven.

BRAN m.u.f.fINS

Josephine Hurlbut

Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls sour milk or b.u.t.termilk; one-half cup sugar; one tablespoonful shortening; one egg; one and one-half teaspoonfuls baking soda; one teaspoonful baking powder; one-half cup water. Beat shortening, egg and sugar together until creamy; to the sour milk add the soda dissolved in boiling water; then the bran, flour, salt, baking powder and the egg and sugar mixture. Mix thoroughly and divide into b.u.t.tered gem pans and bake in a hot oven for twenty minutes. Sweet milk may be used by subst.i.tuting three teaspoonfuls of baking powder for the soda and baking powder specified above.

m.u.f.fINS

Mrs. Harry M. Boon