BISCUITS, BREAKFAST CAKES, ETC.
15
Berkshire Muffins
| 1/2 cup corn meal | 1/2 teaspoon salt |
| 1/2 cup flour | 2/3 cup scalded milk (scant) |
| 1/2 cup cooked rice | 1 egg |
| 2 tablespoons sugar | 1 tablespoon melted butter |
| 3 teaspoons baking powder | |
Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
Golden Corn Cake
| 1 cup corn meal | 3/4 teaspoon salt |
| 1 cup flour | 1 cup milk |
| 1/4 cup sugar | 1 egg |
| 5 teaspoons baking powder | 2 tablespoons melted butter |
Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes.
Corn Cake (sweetened with Molasses)
| 1 cup corn meal | 1/4 cup molasses |
| 3/4 cup flour | 3/4 cup milk |
| 31/2 teaspoons baking powder | 1 egg |
| 1 teaspoon salt | 1 tablespoon melted butter |
Mix and bake as Golden Corn Cake, adding molasses to milk.
White Corn Cake
| 1/4 cup butter | 11/4 cups white corn meal |
| 1/2 cup sugar | 11/4 cups flour |
| 11/3 cups milk | 4 teaspoons baking powder |
| Whites 3 eggs | 1 teaspoon salt |
Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.
