Better Meals for Less Money Part 30

Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.

402.--QUICK RAISIN BREAD

2-1/2 cups entire wheat flour 1/4 cup sugar 1/2 cup fine corn meal 1 beaten egg 6 teaspoons baking powder 1-1/4 cups milk 1 teaspoon salt 1 cup seeded raisins cut in halves

Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.

403.--BREAD CRUMB BROWN BREAD

1-1/2 cups dried sifted crumbs 1/2 cup corn meal 1 cup boiling water 1 cup Graham flour 1/2 cup mola.s.ses 3/4 teaspoon salt 1 cup milk 1-1/2 teaspoons soda

Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add mola.s.ses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).

404.--STEAMED INDIAN DATE BREAD

1-1/2 cups corn meal 2/3 cup mola.s.ses 1 cup rye meal 1 cup water 1/2 cup flour 1 cup milk 1-1/2 teaspoons soda 1 cup dates 1 teaspoon salt

Mix and sift dry ingredients, add mola.s.ses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.

405.--CORN BREAD (without Eggs)

3/4 cup corn meal 1/2 teaspoon salt 3/4 cup flour 3/4 teaspoon soda 2 tablespoons sugar 1-1/2 cups b.u.t.termilk or sour milk

Mix and sift dry ingredients, add b.u.t.termilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.

406.--COUNTRY CORN BREAD

3/4 cup corn meal 1/3 teaspoon salt 3/4 cup flour 1 beaten egg 3 teaspoons baking powder 3/4 cup milk and water mixed 1 tablespoon sugar 2 tablespoons melted bacon fat

Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly b.u.t.tered, and browned in the oven.

407.--CORN m.u.f.fINS

1 cup corn meal 2 tablespoons sugar 1 cup flour 1 beaten egg 4 teaspoons baking powder 1 cup milk and water mixed 1/2 teaspoon salt 4 tablespoons melted shortening

Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.

408.--CORN AND RICE m.u.f.fINS

1 cup cooked rice 1 tablespoon sugar 2/3 cup hot milk 1 egg 1/2 cup corn meal 1/2 cup flour 2 tablespoons bacon fat 3 teaspoons baking powder 1/2 teaspoon salt

Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased m.u.f.fin pans in hot oven twenty minutes.

409.--CUSTARD CORN CAKE

1/2 cup corn meal 1 cup sour milk 1/2 cup flour 1 egg 2 tablespoons sugar 2 tablespoons melted shortening 1/2 teaspoon salt 1/2 cup sweet milk 1/2 teaspoon soda

Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.

410.--MOLa.s.sES CORN BREAD

1 cup corn meal 1 egg 1 cup flour 1/4 cup mola.s.ses 4 teaspoons baking powder 1 cup water 1/2 teaspoon salt 2 tablespoons melted bacon fat

Mix and sift dry ingredients; add egg well beaten, mola.s.ses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.

411.--RHODE ISLAND CORN CAKE

1 cup white corn meal 2 tablespoons sugar 1 cup flour 1 egg 4 teaspoons baking powder 1/4 cup melted shortening 1/2 teaspoon salt 1 cup milk

Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.

412.--BLUEBERRY m.u.f.fINS

Follow recipe for Cambridge m.u.f.fins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.

413.--BRAN m.u.f.fINS

2 cups bran 1/2 cup mola.s.ses 1 cup flour 1-3/4 cups milk 1/2 teaspoon salt 1 tablespoon melted shortening 1 teaspoon soda

Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These m.u.f.fins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.

414.--CAMBRIDGE m.u.f.fINS

1/4 cup shortening 2 cups flour 1/4 cup sugar 4 teaspoons baking powder 1 egg 1/4 teaspoon salt 3/4 cup milk

Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased m.u.f.fin pans twenty minutes in a moderate oven.

415.--CHEESE m.u.f.fINS

Use recipe for Plain m.u.f.fins (see No. 419) or any m.u.f.fin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each m.u.f.fin before baking.

416.--CRANBERRY m.u.f.fINS