Follow recipe for Cambridge m.u.f.fins (see No. 414), and add one cup of cranberries coa.r.s.ely chopped.

417.--CRUMB m.u.f.fINS

1 cup dried and sifted bread crumbs 1 egg 1 tablespoon shortening 1/2 cup milk 1 tablespoon sugar 3/4 cup flour 1/2 teaspoon salt 3 teaspoons baking powder 1/2 cup boiling water

Mix crumbs, shortening, sugar, salt, and boiling water; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased m.u.f.fin pans twenty minutes in a moderate oven.

418.--DATE m.u.f.fINS

To recipe for Plain m.u.f.fins (see No. 419) or Cambridge m.u.f.fins (see No.

414) add one cup dates, stoned and cut in small pieces.

419.--PLAIN m.u.f.fINS

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

Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased m.u.f.fin pans in moderate oven twenty minutes. For fruit m.u.f.fins add one cup of figs, dates, or cooked prunes cut in pieces.

420.--RYE m.u.f.fINS

1 cup rye flour 2 tablespoons mola.s.ses 1 cup white flour 1 egg 1/2 teaspoon salt 2 tablespoons melted shortening 4 teaspoons baking powder 1 cup milk

Mix and sift dry ingredients, add mola.s.ses, egg well beaten, shortening, and milk; beat well, half fill greased m.u.f.fin tins, and bake in moderate oven twenty minutes.

421.--SOUR MILK m.u.f.fINS

1-1/2 cups flour 1 egg 1 tablespoon sugar 1 cup thick sour milk 1/2 teaspoon soda 2 tablespoons melted shortening 1/2 teaspoon salt

Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased m.u.f.fin pans in moderate oven twenty minutes.

422.--b.u.t.tERMILK m.u.f.fINS

Follow recipe for Sour Milk m.u.f.fins (see No. 421), using b.u.t.termilk instead of sour milk.

423.--SALLY LUNN

2 cups flour 2 eggs 4 teaspoons baking powder 1 cup milk 1/2 teaspoon salt 1/4 cup melted shortening 2 tablespoons sugar

Mix and sift dry ingredients; add eggs well beaten, milk, and shortening; beat thoroughly, pour into shallow greased pan, and bake in a moderate oven twenty minutes.

424.--BAKING POWDER BISCUIT

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

Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Left-over biscuit may be split, lightly b.u.t.tered, and browned in the oven.

425.--CORN MEAL ROLLS

1 cup corn meal 1/2 teaspoon salt 1 cup flour 3 tablespoons bacon fat 4 teaspoons baking powder 3/4 cup milk

Mix and sift dry ingredients; rub in shortening with finger tips; add milk, and mix thoroughly; roll lightly, on a floured board, to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes.

426.--BACON SANDWICH ROLLS

Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of cooked bacon on half of roll before folding.

427.--DATE ROLLS

Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with three-inch cutter; spread with soft b.u.t.ter, sprinkle with cinnamon and sugar, and put a date, split lengthwise and stoned, on half of each roll; fold over, press edges firmly together, brush with milk, and bake in hot oven fifteen minutes.

Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and stoned prunes or chopped figs may be used instead of dates.

428.--QUICK COFFEE CAKE

1/4 cup shortening 2-1/2 cups flour 1/4 cup sugar 5 teaspoons baking powder 1 egg 1/2 teaspoon salt 1 cup milk and water mixed 2 tablespoons sugar 1/2 cup seedless raisins 1 teaspoon cinnamon

Cream the shortening and sugar; add egg well beaten, milk, raisins, flour, baking powder, and salt; spread in a greased shallow pan, brush with melted b.u.t.ter, and sprinkle with cinnamon and sugar; bake in hot oven fifteen to twenty minutes.

429.--QUICK DROP BISCUIT

Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased m.u.f.fin tins, and bake twelve minutes.

430.--ENTIRE WHEAT BISCUIT

Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of mola.s.ses.

431.--FRUIT TEA BISCUIT

To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased m.u.f.fin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert.

432.--GRAHAM BISCUIT

1 cup Graham flour 1/2 teaspoon salt 1/2 cup fine corn meal 2 tablespoons shortening 1/2 cup bran 1 tablespoon mola.s.ses 4 teaspoons baking powder 3/4 cup milk