8 tablespoons flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons melted butter
Sift dry ingredients into mixing bowl; drop egg in center, add milk, a little at time, and beat until smooth. Add melted butter the last thing. Bake in greased muffin tins about fifteen minutes.
Dry Toast Place slices of bread close to the flame in broiling oven. When golden brown on one side, turn and toast on other side. Serve hot with or without butter.
Cut bread as thin as possible and toast very crisp. Serve with jelly at tea or dry with soup course.
Melt two tablespoons of butter, add one tablespoon flour and brown. Stir in two cups of milk and one-half teaspoon salt. Stir and heat until this thickens slightly. Pour over slices of dry toast Serve very hot
Toast bread in broiling oven. Butter quickly and sprinkle on a mixture of one-third cinnamon and two-thirds sugar. Return to oven and allow sugar and butter to soak in. Serve with afternoon tea.
1 cup milk
1 cup flour
2 teaspoons baking powder 1 teaspoon butter 1/4 teaspoon salt Beat the egg well, add the milk and the butter melted. Sift the flour, baking powder and salt and stir all together to make a smooth, thin batter. If batter is too stiff, add a little more milk.
Heat and grease an iron griddle. Spoon off batter into hot griddle. Bake until the cake is full of air bubbles, turn over with a pancake turner and brown on other side. Remove all drippings after each cake is browned and wipe griddle off with waxed paper or greased cloth. Serve hot with butter and syrup.
Mix 2 1/2 cups of flour, 1/2 teaspoon salt and 1 1/4 teaspoons baking soda. Add 2 cups of sour milk, one beaten egg and 1 tea-spoon butter. Beat all together to make smooth batter. Spoon off batter onto a heated, greased iron griddle. Brown on one side and when filled with bubbles, turn and brown on other side. Serve with butter and syrup or with butter and sugar.
3 1/2 cups buckwheat flour
1/2 cup white flour
1/2 ounce compressed yeast
2 tablespoons molasses
1 quart water
1 teaspoon salt
1 teaspoon sugar
Dissolve the yeast in a little tepid water. Add the sugar and the rest of the water, also tepid. Mix with the buckwheat and white flours and salt to make a light batter. Raise over night, add the molasses and bake on a greased, heated iron griddle browning well on both sides. Serve steaming hot with butter and syrup or sugar.
1 pkg. Philadelphia cream cheese Yolk one egg
1/4 lb. butter
1/4 cup sugar
1 cup flour
Cream butter and cheese with yolk of egg, flour and sugar and mix well - put in ice box over night. In morning, roll out, cut into shapes - spread each cookie with beaten white of egg - then cinnamon and sugar mixed together. Place a nut into each cookie and bake.