Popovers #2

Sift one cup flour and 1/4 teaspoon salt together. Beat one egg and add 1 cup milk to it. Stir this gradually into the flour to make a smooth thin batter.

Beat hard with an egg beater whipping in the air bubbles. The more beating, the higher the popovers will rise.

Fill greased, heated muffin pans half full of the batter. Bake in a very hot oven (450 degrees F.) for one-half hour, then reduce heat to about 350 degrees F. for fifteen minutes when popovers will be "popped" and brown.

Serve hot and at once, with butter and jam or honey.

Potato Flour Muffins

1/2 cup white potato flour 3 teaspoons baking powder 2 eggs

1 tablespoon sugar

1/4 teaspoon salt

3 tablespoons ice water

Sift the flour and baking powder twice.

Beat the yolks, add the sugar and salt. Beat the whites until very stiff. Add the beaten whites to the beaten yolks and add the dry ingredients.

Beat all together thoroughly and add the ice water last. Bake in greased muffin tins in a hot oven for fifteen minutes. Serve hot with butter.

Whole Wheat Muffins

1/2 cup whole wheat flour 1 1/2 cups white wheat flour 3 teaspoons baking powder 1 tablespoon butter or substitute

1 egg

1 cup milk

1/2 cup brown sugar

1/2 teaspoon salt

Beat the yolk and add to the milk. Sift the dry ingredients and work into the butter. Stir all together until smooth.

Fold in the beaten white. Turn into heated, greased muffin pans and bake in a very hot oven (450 degrees F.) for fifteen minutes.

Scones

1 cup flour

1/2 teaspoon soda

1/2 cup buttermilk

1/4 teaspoon salt

Mix the flour, salt and baking soda. Add enough sour milk to make a soft dough. Mix well.

Roll onto a lightly floured board to about 1/2 inch thickness. Cut round with a cookie cutter and bake on a griddle. Brown on both sides and serve hot with butter and jam.

Corn Muffins

2 cups corn meal

1 cup flour

2 tablespoons sugar

1 teaspoon salt

2 tablespoons sugar

1 cup sour milk

1/4 teaspoon soda

3 tablespoons melted shortening

2 teaspoons baking powder

Pour 1/2 cup scalding water over corn meal. Let stand until cool. Mix all other ingredients with corn meal except flour and baking powder and beat well. Add flour and baking powder. Bake in hot oven until brown.

Raspberry Muffins

Three tablespoons of butter

3/4 cup of sugar

1 egg

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon baking soda

1 cup raspberries

Cream the shortening and sugar together. Add the beaten egg and milk alternately with the flour, salt, cinnamon and soda sifted together. Flour the raspberries with an additional two tablespoonfuls of flour, add them to the batter, and bake in greased muffin tins, in a hot oven for 25 minutes. This mixture also makes delicious cakes for tea when baked in patty tins, or may be served as a sweet with lemon sauce.

Blueberry Muffins Sift and mix thoroughly 1 1/2 cups flour, 1 cup sugar, 2 tea-spoonfuls baking powder. To the above then add 4 table-spoons melted butter, 2 eggs well beaten, 1 cup milk, and 1 box blueberries that have been dredged in 1/2 cup flour. Bake in hot oven 12 to 15 minutes.