Graham Pop-overs
| 2/3 cup entire wheat flour | 7/8 cup milk |
| 1/3 cup flour | 1 egg |
| 1/4 teaspoon salt | 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 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 egg-beater until very light. Bake same as Pop-overs.
Zante Muffins
| 1/2 cup butter | 2 cups corn meal |
| 3/4 cup sugar | 1 cup flour |
| 3 eggs | 1 teaspoon salt |
| 11/2 cups milk | 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 teaspoon salt |
| 1/3 cup lard | 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.
