2 cups stale bread crumbs 1-1/4 cups milk 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake 20 to 25 minutes in hot oven.
1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2/3 cup milk 1 egg 1 tablespoon shortening 1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly; then well-beaten egg and melted shortening; add rice and mix well. Half fill greased muffin tins with batter and bake 20 to 30 minutes in hot oven.
1/3 cup butter 1 egg 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/2 lb. dates
Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.
1 cup flour 1 cup graham flour 3/4 teaspoon salt 4 teaspoons baking powder 1 cup milk 1 egg 2 tablespoons molasses or sugar 3 tablespoons shortening
Mix together dry ingredients. Add milk, beaten egg, molasses and melted shortening. Stir until smooth. Bake in greased gem pans in hot oven about 25 minutes.
2 cups green corn put through food chopper 1/4 cup milk or 1/2 cup if corn is dry 2 eggs 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop into hot greased gem pans. Bake in hot oven 20 to 25 minutes.
2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 2 tablespoons shortening 2 eggs 1/3 to 1/2 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough. Roll out 1/2 inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; sprinkle with sugar. Bake about 25 minutes in hot oven.
2 cups flour 3 teaspoons baking powder 1/2 cup sugar 3/4 teaspoon salt 1 cup milk 1 egg 2 tablespoons shortening 1/2 cup currants
Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have been washed, dried and floured and mix well. The batter should be stiff. Half fill greased hot muffin tins and bake about 20 minutes in hot oven.
2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons shortening 2/3 cup milk 1 cup chopped figs 1 egg
Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly; add slowly enough milk to form stiff dough. Roll out 1/4 inch thick on floured board, handling as little as possible; cut into squares and on each piece put one tablespoon of fig; brush edges of dough with cold milk; fold like envelope and press edges together; brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.
Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greased shallow pan in moderate oven about 25 minutes.
