Corn Muffins with Egg

One cup granulated cornmeal, three-fourths cup boiling water, one level teaspoonful sugar, one level tea-spoonful of salt, one egg. Proceed exactly as for corn griddle cakes, except put in just enough milk so that the dough will settle into place in tins. Bake in shallow iron gem pans in an oven about the same heat as for bread.

Corn Muffins with Baking Powder

One cup granulated cornmeal, three-fourths cup boiling water, one teaspoonful baking powder (generous), one level teaspoonful sugar, one level teaspoonful salt, one tablespoonful of flour. Proceed in same manner as for corn griddle cakes with baking powder, except make the batter less thin, having it just so it will settle into :shape over the top.

Corn Muffins - For Class Work

One teaspoonful of beaten egg, one-fourth cup corn-meal, one fourth cup of boiling water, three tablespoonfuls of flour, three tablespoonfuls of milk (sweet), one-fourth teaspoonful of baking powder (generous). Have cups, bowl and spoon very hot, pour the boiling water over the meal in the hot bowl and stir well; add the milk a little at a time, then the egg and salt, then the flour with the baking powder sifted with it, stir well and bake in a moderately hot oven from twenty-five to thirty minutes. Serve hot.

Corn Muffins with Sour Milk. - Class Rule

Same as the preceding, except use sour milk, and one-fourth teaspoonful soda to one-half cup of milk, instead of using sweet milk and baking powder.

Blueberry Muffins

Make same as corn muffins, except add one-half cup of blueberries (floured) for each cup of cornmeal used. Add berries to batter when ready to bake.

Corn Gems

One pint of cornmeal, one and one-half cups of boiling water. Stir together until smooth and cool, then stir in two well-beaten eggs. Put in sweet milk enough to make the right consistency. If the gems are thin, they will bake in twenty minutes.

Corn Gems (with White Meal)

One pint of meal, three-fourths pint of boiling water, three-fourths pint of sweet cream, two teaspoonfuls of sugar, one teaspoonful of salt, two eggs, well beaten, two teaspoonfuls of baking powder. Put together and bake same as above.

Steamed Corn Bread

Use either sweet or sour milk, two cups of cornmeal, one cup of white flour, three cups of sour milk, two level teaspoonfuls of salt, one-fourth cup of shortening, one-fourth cup of sugar, one and one-half level teaspoonfuls of soda. Mix the flour, sugar, cornmeal and salt together and stir into the sour milk. Melt the shortening and stir that in very thoroughly. Lastly add the soda mixed with a tablespoonful of flour and see that it is well mixed with the other. Put into a greased pudding mold and steam three hours. If sweet milk is used, leave out the soda, and add three level teaspoonfuls of baking powder instead of the soda.

Nut Bread

Two and one-half cups of flour, half white and half whole wheat flour, three level teaspoonfuls baking powder, three-fourths cup English walnuts (chopped), two level teaspoonfuls salt, one and one-half cups of sweet milk. Mix the flour, baking powder and salt thoroughly, then add the nuts and stir them well through, add the milk and stir just enough to mix. Put into greased pudding molds and steam three hours, or bake in shallow gem or muffin tins half an hour.