Press enter after choosing selection

Corn Meal Gems

Corn Meal Gems image

1/2 cup corn meal
1 cup flour
3 teaspoonfuls Royal baking powder
1 tablespoonful sugar
1 teaspoonful melted butter
1/2 teaspoonful salt
1 egg

Bake in gem tins.

Corn Meal Muffins

Corn Meal Muffins image

Soak 1 cup corn meal in 1 cup sweet milk 1 hour, add 1/2 cup sugar, 2 tablespoonfuls melted butter, a little salt, 2 eggs, well beaten; 1 cup white flour, 2 teaspoonfuls Royal baking powder.

Corn Meal Muffins

Corn Meal Muffins image

1/4 cup butter
1/2 cup sugar,
2 eggs, well beaten
1 cup milk
1 1/2 cups corn meal
1 1/2 cups flour,
1/2 teaspoonful salt
4 level teaspoonfuls Royal baking powder

Cornmeal Griddle Cakes

Cornmeal Griddle Cakes image

Stir 1/2 cup of cornmeal and 1/2 teaspoonful of salt with 1/2 cup of cold water, then gradually stir into a cup and a half of water, boiling over a quick fire; continue to stir and boil 5 or 6 minutes, then let cook in a double boiler 20 minutes; stir in 3/4 cup of cold milk and turn into a mixing bowl; add the beaten yolks of 2 eggs, 1 tablespoonful of butter, or other fat, 1 cup of flour, sifted again with 3 level teaspoonfuls of baking powder, and the whites of eggs, beaten stiff. Bake at once on a hot griddle. This recipe makes between 30 and 40 cakes.

Wheat Muffins

Wheat Muffins image

Cream 1-3 cup butter, add gradually 1/4 cup sugar, salt, 1 egg, 3/4 cup milk, 2 cups sifted flour, 4 level teaspoonfuls Royal baking powder.

Graham Gems

Graham Gems image

1 egg
1/2 cup sugar
1 tablespoonful lard
1 tablespoonful butter
1 cup buttermilk
1 teaspoonful soda
1 cup graham flour
1 cup white flour
1/8 teaspoonful salt

Bake in gem pans.

Golden Muffins

Golden Muffins image

3 tablespoonfuls butter
1-3 cup sugar
1 egg
1 1-3 cups flour
1/2 cup sweet milk
2 teaspoonfuls Royal baking powder

Method: Cream butter and sugar, then add egg, beat until light, sift flour twice, add baking powder. Beat all together; add with milk. Put in muffin tins and brown well.

Boston Rolls

Boston Rolls image

3 cups sweet milk, 3 tablespoonfuls butter, 1 tablespoonful sugar, 1 teaspoonful salt, scald together. When cool add 1 compressed yeast cake, dissolved in 1-3 cup cold water; add 4 cups flour; beat 8 minutes, then stir in 2 more cups flour and knead 18 minutes. Let rise from 3 to 4 hours or until double its size. Form into finger rolls and let rise 45 minutes. Bake 12 to 15 minutes.

Drop Dumplings

Drop Dumplings image

1 1/2 cups flour
3/4 teaspoonful salt
2 level teaspoonfuls Royal baking powder
3/4 cup milk

Stir into a thick batter. Dip a spoon in cold water, then take up a spoonful of the batter and drop into the boiling stew, repeating until all the batter is used and putting the spoon in cold water each time. Boil 7 minutes and test with a straw. These dumplings are unusual in that they may be warmed over and are as light as when originally made.

Drop Cheese Biscuit

Drop Cheese Biscuit image

1 cup flour
1/4 teaspoonful salt
3 teaspoonfuls Royal baking powder
1 tablespoonful butter or fat
1/2 cup grated cheese
1/2 cup water

Mix like drop biscuit. Bake 10 minutes in hot oven. Sufficient for 12 biscuits.