Corn Cakes

One-half cup of butter, one-half cup of sugar, two cups of flour, two cups of corn meal, three eggs, two teaspoons of baking powder and one-half pint of milk. Mix and bake like cake.

Corn Muffins

One large cup of corn meal, one large cup of flour, one-half cup of sugar, one cup of sweet milk, one tablespoon of butter, two teaspoons of baking powder and two eggs. Beat whites and yolks separately. Mix as cake and bake in muffin pans between hot slabs.

Graham Muffins

One cup of graham flour, one cup of white flour, one-fourth cup of sugar, one cup of sweet milk, one tablespoon of melted butter and two and one-half teaspoons of baking powder. Mix and sift dry ingredients, add the milk gradually, then the egg well beaten and the melted butter. Bake in hot oven in greased gem pans twenty-five minutes.

Muffins

One-half cup of butter, one-half cup of sugar, two eggs, two cups of flour, one cup of milk, two teaspoons of baking powder and a pinch of salt. Cream butter and sugar very light, add yolks of eggs unbeaten, stir well, then add milk and flour alternately, first having sifted the baking powder into the flour. Beat whites of eggs lightly and add last thing. Bake ten or fifteen minutes.

Potato Rolls

One cup of mashed potatoes, three-quarters of a cup of granulated sugar, one-half cup of luke warm water, one-half a nutmeg and one cake of compressed yeast. Take enough of flour to make a thin batter. Set at nine o'clock in the morning in the cooker and at twelve o'clock beat into it two eggs, one cup of melted butter and flour enough to make a soft dough, about as thick as biscuit dough. Set in cooker. At three o'clock p. m. make out into rolls and when light bake in a moderate oven, twenty-five minutes.

Pocket-Book Corn Rolls

One and one-fourth cups of flour, three-quarters of a cup of yellow corn meal, four teaspoons of baking powder, one-half teaspoon of salt, one tablespoon of sugar, two tablespoons of butter, one egg and three-fourths of a cup of milk. All measurements are to be level. Mix and sift dry ingredients in a bowl. Chop butter in with knife. Beat egg, and mix in, then add one-half the milk and all the dry ingredients to make a soft dough that can be handled. Add more milk if necessary, turn on a floured board, roll out one-half inch thick. Cut with round cutter, put butter size of pea in each round, fold in center. Rub top with milk and bake in hot oven twelve or fifteen minutes.

Parker House Rolls

One quart skimmed milk, one egg, butter the size of an egg, one-half cake of yeast, flour sufficient to make a smooth dough. Raise five hours. Mold and let rise. Slightly heat the pan of rolls, while the asbestos slabs are over the fire. Make the slabs very hot. Place them above and below the rolls, with a wire toasting frame between the bake pan and the hot stone. Above, rest a toasting frame on the bake pan and put the hot stone on that.