Flint Hills Cook Book. Iowa) Christ Church Episcopal (Burlington

Sally Lunn.

       Table of Contents

      1 scant cup of sugar, 3 cups of flour, 1 cup of milk, 2 eggs, 1 tablespoonful of butter, 2 heaping teaspoonsful of baking powder, mixed with the flour. Mix eggs, sugar and butter, then add with flour, stir quickly, put in shallow biscuit tins and bake 20 or 30 minutes.

      Mrs. C. P. Squires.

Cheese Straws.

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      1 quart of flour, 1 pint cheese (grated),½ teaspoonful of salt, 4 tablespoonfuls of lard, use water to make it just stiff enough to roll on the board,¼ inch in thickness, cut in narrow—not too long—strips, and bake a light brown in a quick oven.

      Mrs. E. L. Stone.

Coffee Cake.

       Table of Contents

      1 coffee cup of butter, 1 coffee cup (heaping) of white sugar, 1 quart of milk (boiled), 1½ pints potato sponge, 4 eggs, flour enough to knead it well, let it get very light, then roll it out one-half inch in thickness and let it rise again; then just before putting into the oven spread butter or thick cream over it and sprinkle thickly with powdered sugar and ground cinnamon, well mixed.

      Mrs. E. L. Stone.

Indian Bannock.

       Table of Contents

      Scald 1 pint corn meal very carefully, 1 quart of milk, 4 eggs, a little sugar and salt. Bake.

      S. S. G.

Corn Meal Muffins.

       Table of Contents

      4 tablespoons corn meal well scalded. Add 1 cup of flour, 1 tablespoon of butter (put into the meal while hot), 1 egg, 1 cup of milk, a little salt. Bake in muffin cups.

      S. S. G.

Corn Meal Muffins.

       Table of Contents

      2 eggs, 1 tablespoon of butter, 1 tablespoon of sugar, nearly 1 glassful of milk, 1 glassful of flour,½ glassful corn meal, 1 heaping teaspoon baking powder. Bake in quick oven.

      M. G. M.

Muffins.

       Table of Contents

      ½ pint sweet milk, 3 eggs, butter size of an egg, tablespoonful of sugar,½ teaspoonful of salt, 3 teaspoons of baking powder. Flour to thicken.

      Mrs. H. W. Perkins.

Muffins.

       Table of Contents

      Put a pinch of salt and a teaspoon of sugar in a bowl, separate 1 egg and mix the yolk with this, stir well; then add 1 pint of milk, butter the size of a walnut, melted, 1 teaspoonful of baking powder in flour enough to make a batter as for “pan cakes,” last add the beaten white of egg. Bake in muffin tins that have been warmed. Bake in a hot oven.

      Bertha B——.

Rice and Corn Meal Cakes or Muffins.

       Table of Contents

      At night boil two cups of rice, add a lump of butter the size of an egg, and stir in 1 pint of milk. In the morning beat four eggs separately and stir into the rice, and beat well together. Add 2 cups or more of corn meal, mix well and bake; have the batter not too thick. This batter can be used for thin cakes cooked slowly on a griddle, or baked in gem pans and served as muffins.

      S. S. G.

Plain Waffles.

       Table of Contents

      1 pint of flour, 1 pint of sweet milk, 1 egg, 1 teaspoonful of baking powder, 1 tablespoonful of butter. Mix into a smooth batter, and bake in hot waffle iron. Serve hot with butter and sugar, or syrup.

      A. N. Duffy.

Waffles.