QUICK MUFFINS IN RINGS
Beat two eggs, yolks and whites separately.
Add to the yolks two cups of milk, one level teaspoon of salt, one
tablespoon of melted butter and two cups of flour in which two level
teaspoons of baking powder have been sifted, and last the stiffly beaten
whites of the eggs. When well mixed bake in greased muffin rings on a
hot griddle. Turn over when risen and set, as both sides must be
SALAD DRESSING. MRS. CHAS. MOORE.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard;
six tablespoons of cream or milk, small half teacup of vinegar, and
one-half cup sugar; mix thoroughly and set in top of teakettle,
stirring constantly till it thickens.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour, one
tablespoonful sugar, one teaspoonful salt, two heaping teaspoons
baking powder, one tablespoonful lard, one and one-fourth pints milk,
two eggs. Sift together corn meal, flour, sugar, salt, and baking
powder; rub in lard cold; add the egg; mix to a moderately stiff
batter. Bake in rather hot oven thirty minutes.
Famous Recipes – No-Knead Bran Bread
1/2 cup dry milk powder
1/2 teaspoon salt
2 tablespoons active dry yeast
1/4 cup honey
1-1/4 cups warm water (110 to 115 degrees)
1-1/2 cups bran OR 2-cups bran cereal
3 tablespoons vegetable oil
In a small mixing bowl, combine together the flour, dry milk powder, and salt.
In a large bowl, combine the yeast, honey, warm water, and bran. Let the yeast
mixture stand 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm draft-free place until doubled in bulk,
approximately 1 hour. Stir down and pour into a lightly greased 9 x 5-inch loaf pan.
Bake at 375-degrees for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Serves 18 at 128 calories.