Rye Muffins

Sift together one cup each of rye meal and white flour, two teaspoons of baking powder (or one of cream of tartar and one-half of soda), one-half teaspoon of salt, and one tablespoon of sugar. Mix with one beaten egg and one cup of milk.

For Graham Muffins substitute graham meal for rye.

Graham Drop Cakes

Sift together one and one-half cups of graham meal, one-half teaspoon each of salt and soda, one-fourth cup of brown sugar. Mix into a stiff batter with one scant cup of sour milk. Drop by spoonfuls on a buttered pan and bake about fifteen minutes.

Drop Doughnuts.

Sift together one pint of flour, two teaspoons of baking powder, one-half teaspoon of salt. Add one-half cup of sugar, a little spice, and mix into a soft dough with one beaten egg and one-half cup of milk. Flavor with cinnamon or nutmeg. Drop by teaspoonfuls into hot fat and fry as usual. This quantity should make about two dozen balls.

Shortcake.

Sift together one pint of flour, three teaspoons of baking powder, and one-half teaspoon of salt. Rub in one-fourth cup of butter. Mix into a soft dough with about two-thirds cup of sweet milk. Divide into two parts, roll each to fit the pan, put in one, brush with melted butter, and place the other on top, or bake in two pans if liked more crusty. If to be baked in a square pan, with a knife dipped in melted butter carefully cut across the cake twice each way, dividing it into nine portions. When baked each division should separate readily. Bake twenty minutes or more.

Individual shortcakes are made by cutting like biscuits and putting together with butter between.

Scones

Make a rich biscuit dough. Roll out to fit a round tin. After the dough is in the pan divide in quarters, cutting almost through it. Glaze with yolk of egg and sugar.

Apple Dumplings.

Roll biscuit or shortcake dough till one-half inch thick, or divide in six portions, and pat each into a round shape. In each fold an apple cored and pared. Steam or bake forty-five minutes, or till the apples are soft. Other fruits can be substituted for apples.

Prune Loaf.

One-half pound of prunes; wash, soak, cook in little water until tender enough to remove the stones. Cut each prune into quarters and add one-half cup of sugar. Make dough as for baking-powder biscuits; roll out thin and so that the length is twice the breadth. Spread the prunes over this, keeping within an inch of the edges. Roll like jelly cake, pressing the ends firmly so that the fruit cannot escape. Place the roll in one side of a granite pan, pour over and around it one-half cup of sugar, a pint of hot water, and a tablespoon of butter. Bake, basting frequently and watching closely to prevent burning. Add more water as needed. Serve with its own sauce or with the addition of cream.

Any fruit may be substituted for the prunes.

This may be cut in slices, like the Swedish rolls, before baking when time is limited.