1 cup white flour
1 cup graham flour
2 tablespoons melted butter
7/8 cup milk
1/2 teaspoon salt
4 teaspoons baking powder
Sift the salt, graham flour, white flour and baking powder together. Return the bran, which is removed by the sifting, to the flour, looking over it carefully to remove any foreign substances. Rub the butter into the flour, pour the milk into the flour mixture and mix all together. Drop by dessertspoonfuls on an oiled pan, and bake in a hot oven about twelve minutes.
1 quart of flour
1 tablespoon baking powder
1 tablespoon butter
1 quart warm milk
2 tablespoons sugar Pinch of salt
1 cup sterilized bran 1 cup graham flour 7/8 cup milk
1 teaspoon salt
I tablespoon sugar
3 teaspoons baking powder
3 tablespoons melted butter
Mix the bran, flour, baking powder, salt and sugar together. Add the milk to the dry ingredients. Mix well, and add the melted butter. Turn into buttered muffin pans, and bake in a hot oven twenty to thirty minutes.
1 cup Rolled Oats
1 cup wheat preparation
1 cup flour
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter
Mix the dry ingredients. Work in the butter and add enough water to hold the ingredients together. Place on a floured board and roll as thinly as possible. Shape with a cutter or cut in strips, using a sharp knife. Bake on a buttered sheet in a slow oven until delicately browned.
3 tablespoons butter
4 tablespoons flour
1 teaspoon salt Few grains cayenne
4 tablespoons grated American cheese
Melt the butter, add the flour, and stir until well mixed; then add the grated cheese. Season with salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart, and bake in a moderate oven.
2 1/2 tablespoons milk 1 teaspoon of butter
2 tablespoons of Parmesan cheese 1/4 teaspoon of salt
1 1/2 cups of flour
Heat the butter and milk to boiling point, add the flour and salt, and stir thoroughly. Remove from the fire, add the cheese, and stir until well mixed. When cold, drop in small pieces in deep hot oil, and brown.
4 ounces of flour
2 ounces of grated cheese
A pinch each of cayenne, pounded mace and salt
2 ounces of butter
Rub the butter into the flour. Mix the cheese and the other ingredients well together. Add as much water as will form a stiff paste. Roll out about a quarter of an inch thick. Cut into fingers four inches long and half an inch wide. Bake them for five minutes in a hot oven, and serve cold.