Corn Flour Muffins

2 cups corn flour

5 teaspoons baking powder

1 teaspoon salt

1 1/2 cups milk

2 tablespoons corn syrup

1 tablespoon melted shortening

1 egg

Mix and sift corn flour, baking powder, and salt; add milk, corn syrup, melted shortening, and egg. Beat thoroughly and bake twenty-five minutes in greased muffin pans.

Corn Sticks

1 cup corn meal 1 teaspoon salt

1/2 tablespoon shortening Boiling water

1 teaspoon baking powder

Put corn meal, salt, and shortening in mixing bowl. Add boiling water to moisten and mix thoroughly; then add baking powder and mix again. Shape with a pastry bag and tube on greased baking pan in sticks four inches long and bake in a moderate oven. One-half cup milk may be added to this mixture when it may be cooked on hot greased griddle in small oval cakes.

Hoover Corn Bread

2 cups yellow corn meal

2 tablespoons baking powder

1 teaspoon salt

2 cups milk

1 tablespoon melted shortening or cooking oil

1 teaspoon corn syrup

Mix and sift corn meal, baking powder, and salt; then add milk slowly, shortening, and corn syrup. Bake in a greased shallow pan, split, toast, and spread with butter.

Eggless Corn Bread

1 cup corn meal 3/8 cup rye flour

2 tablespoons sugar

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons melted shortening

1 cup milk

Mix and sift corn meal, rye flour, sugar, baking powder, and salt; then add shortening, and milk. Beat thoroughly, and bake in greased cake pan or muffin tins twenty minutes.

Potato Corn Meal Muffins

1 cup milk

1 cup hot mashed potato

1 egg

2 tablespoons melted fat

2 tablespoons sugar or corn syrup

1 cup corn meal

1 teaspoon salt

4 teaspoons baking powder

Mix milk and mashed potato, and add egg well beaten, fat, and sugar or corn syrup. Mix and sift corn meal, salt, and baking powder, and add to first mixture. Beat thoroughly and bake in hot oven in greased muffin tins.

Baking Powder Biscuit

2 cups barley or rye flour 5 teaspoons baking powder 1 teaspoon salt

2 tablespoons shortening

1/2 cup milk

Water (about 1/2 cup)

Mix dry ingredients and sift twice. Work in shortening with tips of fingers; then add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat, and roll lightly to one half inch in thickness. Shape with a biscuit cutter first dipped in flour. Place on greased pan and bake in hot oven twelve to fifteen minutes.

Shortcake

Follow recipe on page 83 or 84, using barley or rye flour or one of the combinations suggested on page xviii, instead of white flour.

Corn Flour Griddle Cakes

1 1/2 cups corn flour 3/4 teaspoon soda

1 teaspoon salt 1 1/2 cups sour milk l egg

Mix and sift dry ingredients, and add egg, well beaten, and milk. Beat well with a wire whisk, and drop by spoonfuls on hot griddle rubbed over with a piece of turnip instead of being greased. Cook on one side; when puffed, full of bubbles, and cooked on edges, turn and cook other side. Serve with maple syrup.

Buckwheat Waffles

2 cups buckwheat flour 4 teaspoons baking powder 1/2 teaspoon salt 2 cups milk

2 tablespoons molasses

1 tablespoon melted shortening

2 egg yolks 2 egg whites

Mix and sift buckwheat flour, baking powder, and salt. Add milk, molasses, melted shortening, egg yolks, beaten until light, and egg whites, beaten until stiff. Heat and grease a waffle iron, put a tablespoon of mixture into each compartment near center of iron, cover, and cook, turning occasionally, until crisp and brown on both sides. Serve with syrup.

Wheatless Doughnuts

l egg

1 egg yolk

1/2 cup sugar

1/2 cup corn syrup

2 1/2 cups corn flour

1 1/2 cups rye flour

4 teaspoons baking powder

1/4 teaspoon nutmeg

1 teaspoon salt

7/8 cup milk

Beat egg and egg yolk until light, and add sugar gradually; then the corn syrup. Mix and sift dry ingredients and add alternately with milk to first mixture. $oll out, shape, fry in deep fat, and drain.

Two and one-half cups rye flour and one and one-half cups corn flour or the combination of four flours explained on page xviii may be used in place of the flour suggested in the recipe.