Graham Pop-overs
2/3 cup entire wheat flour
1/3 cup flour
1/4 teaspoon salt
7/8 cup milk
1 egg
1/2 teaspoon melted butter
Prepare and bake as Pop-overs.
Breakfast Puffs
1 cup flour
1/2 cup milk
1/2 cup water
Mix milk and water; add gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.
Fadges
1 cup entire wheat flour
1 cup cold water
Add water gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.
Zante Muffins
1/2 cup butter
3/4 cup sugar
3 eggs
1-1/2 cups milk
2 cups corn meal
1 cup flour
1 teaspoon salt
5 teaspoons baking powder
1/2 cup currants
Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.
Maryland Biscuit
1 pint flour
1/3 cup lard
1 teaspoon salt
Milk and water in equal quantities
Southern Pupil
Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven.
