Corn Meal Muffins

Mix together 1 pint corn meal, one-half pint Albers flour, one-half pint corn, one tablespoon sugar, one teaspoonful salt, three teaspoonfuls Baking Powder, rub in finely two heaping tablespoons butter or lard. Beat up two eggs, add one pint of milk to them, pour them among the dry ingredients, mix well and divide into buttered muffin pans. Bake in a hot oven for fifteen minutes.

English Muffins

One quart Albers flour, one-half teaspoonful sugar, 1 teaspoonful salt, two teaspoonfuls baking powder, one and one-quarter pints milk. Sift together flour, sugar, salt and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cake. Have griddle heated all over, grease it, and lay on muffin-rings; half them, and when risen well up to top of rings, turn over gently with cake turner. They should not be too brown. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.

Dainty Muffins

One-fourth cup butter, one-fourth cup sugar, 1 egg, one-half cup milk, 1 1/2cups Albers flour, 2 teaspoons baking powder. Cream butter in cup, add sugar and cream together. Put in bowl, and add well-beaten egg; sift powder with flour, and add, alternating with milk. Bake in hot buttered gem pans in moderately hot oven for twenty-five minutes.

Rice Muffins

Two cups cold boiled rice, one pint Albers flour, one teaspoon salt, one tablespoon sugar, one and one-half teaspoons baking powder, one-half pint milk, three eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift together flour, sugar, salt and powder; add to rice preparation, mix into smooth, rather firm batter; muffins pans must be cold and well greased, then fill two-thirds; bake in hot oven fifteen minutes.

Twin Peaks Muffins

Cream one-half cup butter, gradually beat in one-half cup sugar, then add two well-beaten eggs. Sift in three cups Albers flour, one cup corn starch and four teaspoonful baking powder, pour in one and one-half cups milk. Beat a minute and bake in buttered gems pans for 30 minutes.

Rice Muffins

Take one cup cold boiled rice, one pint of Albers flour, two eggs, one quart of milk, one tablespoon of butter, and one teaspoonful of salt; beat very hard and bake quickly.

Waffles

Waffles

Sift one and one-half cups of Albers flour into a bowl, add one-half cup corn starch, two teaspoonfuls baking powder and one-half teaspoonful salt. Beat up two eggs, add one and one-half cups milk to them, then add gradually to the flour, mix in one heaping tablespoonful melted butter. Fry on a hot, well greased waffle iron. Serve hot with syrup.

Kentucky Waffles

Beat three eggs, whites and yolks separately. Add to the yolks two pints sifted Albers flour, one pint sour cream, stir well and make batter thin with sweet milk. Add three tablespoonfuls of melted lard, a teaspoonful of soda dissolved in a little cold milk, and lastly the whites of the eggs. Bake quickly in hot irons.

Rice Waffles

One teacupful of Albers flour, sift with a teaspoonful of baking powder, one cupful of cold boiled rice, one tablespoonful melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, and the butter, then two teacupfuls of milk with the flour and then the eggs. Beat all together. Have the waffle irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning.

German Waffles

One quart of Albers flour, one-half teaspoonful salt, three tablespoons sugar, two teaspoons baking powder, two tablespoons butter or lard, rind of a lemon, grated, one teaspoon extract of cinnamon, four eggs and one pint of thin cream. Sift together flour, sugar, salt and powder; rub in butter or lard cold; add beaten eggs, lemon rind, extract and milk. Mix into smooth, thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.

To Cook Hominy

Take three cups of water to one cup of hominy, boil slowly for three-quarters of an hour; the longer it boils the better it is; then add half a teacup of sweet milk to one cup of hominy, then boil ten minutes more; stir it often while boiling.

Hominy Waffles

One teacup of cooked hominy, one egg, one tablespoonful of butter, a little salt, one pint milk, one pint of Albers flour, one teaspoonful of baking powder; beat the egg, add butter, salt and hominy, add the egg, beat in the milk and sift in slowly the baking powder and flour; beat all together and bake in a waffle iron.