Pop-Overs

1 cup flour ¼ teaspoon salt

7/8 cup milk 2 eggs

½ teaspoon melted shortening

Mix salt and flour, add ½ the milk; beat until smooth. Add remaining ½ of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover egg-beater. Rye flour or whole wheat flour may be used for all or part of the white flour. Turn into hot greased iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches may be dropped into mixture in pan just before baking. The mixture will cover the peach. Serve with peach sauce.

Creamed meat or vegetables may be served in pop-over cases, or prune whip, blane mange or chocolate cream filling may be served in the pop-over cases.

Corn Cake

¾ cup cornmeal

1 cup flour

¼ cup sugar

1½ tablespoons baking-powder

½ teaspoon salt 1 egg, well beaten

1 cup milk

1 to 3 tablespoons melted fat

Mix and sift dry ingredients; add egg, well beaten, milk and the melted fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. One cup sour milk may be used in place of the sweet milk, using ½ teaspoon soda and only 2 teaspoons baking-powder.

Hot-Water Gingerbread

1 cup molasses

½ cup boiling water

2 to 2¼ cups flour

1 teaspoon soda

1 teaspoon cinnamon

1½ teaspoons ginger

½ teaspoon salt ¼ cup melted fat

Add water to molasses. Mix and sift dry ingredients. Combine mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin tins, and bake 25 minutes in a moderate oven. One well-beaten egg may be added to the liquids. This may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce.

Baking-Powder Biscuits

2 cups mixed flour

4 teaspoons baking-powder

¾ teaspoon salt

1 to 2 tablespoons fat About ¾ cup milk

Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop in with a knife. Add milk gradually to make a soft dough. Use a knife in mixing. Toss on a well-floured board. Pat and roll out to 1-inch thickness. Cut with a biscuit cutter dipped in flour. Place close together on a greased pan. Bake in a hot oven 10 to 15 minutes.

One cup flour with 1 cup rye flour or whole wheat, or 1½ cups flour with ½ cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and two extra teaspoons of baking-powder may be used in place of the white flour, and a little more milk will be required.

Dumplings

Follow directions for baking-powder biscuits, using only two teaspoons fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and boil 12 minutes without removing the cover.

Quick Biscuits

Add to the ingredients for biscuits enough more milk to make a thick batter (about 2 tablespoons); drop by spoonfuls onto a well-greased pan, ½ inch apart. The mixture should not be soft enough to spread. Bake in a hot oven.

Tea Cakes

Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tablespoons less milk.

Cornmeal Rolls

1½ cups flour

¾ cup cornmeal

3 teaspoons baking-powder

2 tablespoons fat

1 egg

1/3 cup milk

1 teaspoon salt 1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add the milk to it. Add liquids to the dry ingredients to make a soft dough. Toss and roll out and shape rolls, and bake in hot oven from 12 to 15 minutes. These may be made with rye flour and cornmeal, or rye flour alone.

Pinwheel Biscuits

2 cups mixed flour 2 tablespoons sugar 4 teaspoons baking-powder

½ teaspoon salt

2 tablespoons fat

2/3 cup milk

1/3 cup stoned raisins, finely chopped

2 tablespoons citron, finely chopped ½ teaspoon cinnamon

Mix as baking-powder biscuits mixture. Roll to ¼-inch thickness; brush with melted butter substitute and sprinkle with fruit, sugar and cinnamon. Roll like jelly roll; cut off pieces ¾-inch thick. Place pieces on a greased tin and bake in a hot oven about 15 minutes.

Fruit Loaf

Prepare pinwheel biscuit roll. Press ends together firmly to hold In the fruit. Place in a greased baking-pan, cover with Syrup Mixture:

¾ cup syrup

1 tablespoon fat

1 cup water

Bake and baste with syrup mixture. Serve as a dessert with cream.

Sour Milk Or Soda Biscuits

2 cups flour ½ teaspoon soda

1 tablespoon baking-powder ½ teaspoon salt

¾ cup thick sour cream or milk enough to make a soft dough

Mix and sift dry ingredients, add liquids gradually to make a soft dough. Pat, roll out and cut into biscuits. Bake in a well-greased pan in a moderately hot oven.

Short Cake - Number 1

2 cups mixed flour

4 teaspoons baking-powder

2 tablespoons sugar ¾ teaspoon salt

¼ cup fat

About ¾ cup milk

Mix as baking-powder biscuit dough. Divide the dough into 2 equal parts. Shape one to fit a shallow greased tin. Brush the top of the dough with melted fat, shape and place the second portion of dough over the first. Bake in a hot oven 20 minutes. Split. Put crushed and sweetened fruit on one half. Place the other half over it. More fruit may be placed on top. Fresh strawberries, peaches, or stewed fresh or dried fruit may be used. Serve with whipped cream if liked.