Buckwheat Muffins (10-12 Muffins)

1 cup buckwheat

1 cup wheat flour

4 teaspoons baking powder

¾ teaspoon salt

1¾ cups mlk 1 egg

1 teaspoon melted fat

2 tablespoons molasses..

Sift together the dry ingredients. Combine the milk, beaten egg, melted fat and molasses. Add the liquid to the dry ingredients. Mix well and bake ½ hour in a moderately hot oven.

Rye flour or 1 cup of barley meal and 1 cup of wheat flour may be used in this recipe if the liquid is reduced to 1 or 1¼ cups. The buckwheat flour absorbs more liquid than other flours.

If you can get corn flour, barley flour, rye meal, peanut flour, soy bean meal, a great variety of muffins can be made. Combinations of 1/3s barley flour, 1/3 corn flour and 1/3 wheat flour, or Y2 rye meal, ¼ cornmeal and ¼ wheat flour have been found satisfactory.

Corn Dodgers (Makes 14 Biscuits)

2 cups cornmeal 2 teaspoons fat

1 teaspoon salt 1¾ cups boiling water

Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake ½ hour in a hot oven. These crisp biscuits are good served hot with butter or gravy.

"Fifty-Fifty" Biscuits

2 cups cornmeal, ground soy beans or finely ground peanuts, rice, flour or other substitute

2 cups white flour

4 teaspoons baking powder

2 teaspoons salt

4 tablespoons shortening (if desired)

Liquid sufficient to mix to proper consistency (1-1 ½ cups)

Cornmeal Bread

1 ½ cups cornmeal

4 teaspoons baking powder

1 teaspoon salt

1 tablespoon flour

2 cups milk

1 egg (omitted if desired)

1 tablespoon melted fat

Mix and sift the dry ingredients. Combine the milk, beaten egg and melted fat, and add to the dry ingredients. Mix well, pour into greased muffin tins and bake in a hot oven about 20 minutes. This bread should be served hot.

If a softer bread is desired, the cornmeal, salt and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg, melted fat and baking powder. The flour is not necessary. Beat well and bake in a hot oven. This same mixture may be baked as griddle cakes.

Griddle Cakes

1 cup milk

1 egg

1 tablespoon melted fat

1½ cups cooked oatmeal

½ cup flour

¾ teaspoon salt

4 teaspoons baking powder

Combine the milk, beaten egg and melted fat. Beat this into the cooked oatmeal. Add the flour, salt and baking powder which have been sifted together. Bake on a hot, greased griddle.

Other cooked cereals, mashed Irish potatoes, sweet potatoes, etc., may be used in place of the oatmeal. When rice is used, ¼ cup more flour is necessary.

Griddle cakes may also be made using ½ or more of cornmeal or buckwheat flour.

If desired, sour milk may be substituted in these recipes for the sweet. In doing this the quantity must usually be increased a little. Use ½ teaspoon of soda for each cup of sour milk. For each ½ teaspoon of soda the quantity of baking powder can be reduced by 2 teaspoons.

Cornmeal Crisps (Salad Wafers)

½ cup cornmeal ½ cup wheat flour ½ teaspoon salt

1 tablespoon fat

3 tablespoons milk (about)

Sift together the dry ingredients. Cut the fat into the flour and add sufficient liquid to make a dough that can be rolled thin. Cut into diamonds or other shapes. Bake in a quick oven until golden brown. This makes 60 to 65 wafers 2 inches by 2 inches.

If desired, after rolling out the dough, sprinkle with grated cheese and paprika. Make into cheese straws.