No. 10. LEMON SNAPS
|
1 heaping cup sugar |
⅔ cup butter |
½ teaspoon baking soda dissolved in two of hot water
Work in enough flour to make a very stiff dough; flavor with lemon; roll out thin; use a small round cutter and bake in a hot oven.
No. 11. CREAM MUFFINS
|
1½ cups flour 2 tablespoons sugar 3 teaspoons baking powder |
1 teaspoon salt 3 tablespoons butter ¾ cup cream |
Sift dry ingredients together twice, then work in the butter with the finger tips; add cream and mix well; fill muffin tins half full and bake 15 or 20 minutes in a hot oven.
No. 12. PLAIN MUFFINS
|
2 cups flour 4 teaspoons baking powder 2 tablespoons sugar |
½ teaspoon salt 1 cup milk 2 tablespoons lard |
Mix and sift dry ingredients; add milk and melted shortening and beat till smooth; bake in greased muffin tins 20 or 25 minutes in a hot oven.
No. 13. CORNMEAL MUFFINS
|
¾ cups cornmeal 1¼ cups flour 4 teaspoons baking powder |
2 tablespoons sugar 1 cup milk 2 tablespoons lard |
Mix and sift dry ingredients together; add milk and melted shortening and beat well; bake in greased muffin tins about 20 minutes in a hot oven.
No. 14. WHOLE WHEAT OR GRAHAM MUFFINS
|
1 tablespoon sugar ½ teaspoon salt |
4 teaspoons baking powder 2 tablespoons shortening |
2 cups of whole wheat or graham flour
Mix and sift dry ingredients; add enough milk or water to make a stiff batter; add melted shortening and bake in greased muffin tins about 25 or 30 minutes in a hot oven.
No. 15. BRAN MUFFINS
|
1 cup bran 1 cup graham flour 1 tablespoon brown sugar |
1 cup milk 3 tablespoons shortening 4 teaspoons baking powder |
1 teaspoon salt
Mix and sift dry ingredients, then add milk and melted shortening; beat until thoroughly mixed and bake in greased muffin tins in a hot oven 25 or 30 minutes.
11
