Delicious Breakfast Rolls

4 cupfuls or flour 2 teaspoonfuls baking powder

1/4 teaspoonful salt

2 1/2 tablespoonfuls sugar

1/2 cupful of any kind of shortening Enough milk to make a stiff dough

Sift the dry ingredients together. Cut in the shortening. Add the milk. Toss on a floured baking board, roll half an inch in thickness. Cut with biscuit cutter. Place a small piece of butter on each. Fold in half. Place in a slightly floured baking pan. Bake from fifteen to twenty minutes in a moderate oven.

Rye Bread Rolls

4 cups rye flour

6 teaspoons baking powder

1 1/2 cups milk

1 tablespoon shortening 6 teaspoons caraway seed 1 teaspoon salt

Mix shortening and milk and add the sifted dry ingredients, using half the caraway seed. Turn out on a floured board and knead well. Shape into small rolls and arrange on a greased pan a few inches apart to allow for rising. Let stand for twenty minutes.

Paint with beaten yolk of egg; sprinkle caraway seed on top and bake in a hot oven for one-half hour until thoroughly baked.

Cornmeal Muffins

1   cup cornmeal

4 teaspoons baking powder

2  eggs

1 cup milk

2 cups white flour 1/3 cup butter 1/2 cup sugar 1/2 teaspoon salt

Sift the baking powder, flour, cornmeal, salt. Cream the butter with the sugar and add the beaten eggs whole. Beat all thor' oughly and then add to the dry ingredients. Add the milk gradually. Bake in greased muffin tins for fifteen minutes in a hot oven.

Southern Corn Pone

2 cups yellow cornmeal 2 teaspoons fat

2 cups boiling water 1 teaspoon salt

Mix cornmeal, salt and melted fat. Pour on boiling water. Beat very well and allow to cool. Mold into thin cakes and bake in a hot oven (400 degrees F.) for one-half hour, until crisp and brown. Serve warm with butter.

Oat Cakes

Mix 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon baking soda with 1 cup boiling water. Stir in enough oatmeal to make a stiff dough. Knead well and roll out thin, cut into squares and bake on a frying pan or griddle. Dry out in a warm oven. Serve with butter and syrup.

Graham Flour Muffins

1 cup graham flour 1/2 cup white flour 3 1/2 teaspoons baking powder

1 cup milk

1 egg

1/4 teaspoon salt

Beat the egg well. Sift the flour to remove any coarse bran flakes. Mix with salt and the baking powder. Add the egg and pour in enough milk to make a stiff batter, beat well and bake in buttered muffin tins for fifteen minutes in a hot oven.


1 1/3 cups milk

1/2 teaspoonful salt

1/2 teaspoonful sugar

2 eggs

1 1/3 cups flour.

Beat eggs thoroughly. Add sugar and salt. Slowly add one and one-third cups of milk and one and one-third cups of flour (the more you beat this the lighter it will get). Fill muffin pans half full, bake about thirty minutes. This makes twelve good-sized popovers.