eo eee eT Hee KeEHR_ KUL EHF THE HEHEHE HLKLHKKLKEG SDD

Make a well in the
dry ingredients and
add the liquids all at
once; combine the
mixtures with the few-
est possible strokes,
mixing in a little... .milk
if batter is too thick.
Spoon batter into prepared muffin rings,
filling them two-thirds full.
Bake in a moderately hot oven, 375°, 25 to
30 minutes.

Serve hot.

SUPERB HEALTH MUFFINS
Yield—10 average-sized muffins
These tender muffins, though they bulge with
food values, will be made often because they
taste so good.
Oven temperature—hot, 400°.
Butter 10 average-sized muffin rings.
Sift, then measure...34 cup Monarch
Pastry Flour
ik whauh wh sem ind 314 teaspoons baking
powder
34 teaspoon salt
Sift together once,
then sift into a bowl.
Stir IN. weeecoesee-. Yo Cup brown sugar,
lightly packed
14, cup rolled oats
22 cup Knighthood
Brand Whole
Wheat Flour
1, cup Brex Wheat
Germ Cereal
Beat well...+vr-.-.1 egg
DUP IN. os osse0n.s.-1 cup milk
1 teaspoon grated
orange rind
5 tablespoons short-
ening, melted
Make a well in the
dry ingredients and add the liquids all at
once; combine the mixtures with the fewest
possible strokes—batter should look rough
and pebbly, do not try to.make it smooth.
Spoon batter into prepared muffin rings,
filling them two-thirds full.
Bake in a hot oven, 400°, about 20 minutes.

Serve hot.

SPICED RHUBARB MUFFINS
(Excellent as Puddings)
Yield—10 average-sized muffins

A two-way recipe ... serve hot, with butter,

as very moist muffins—or with a sauce or

cream, as puddings. Batter rises little, during

baking.
Oven temperature— moderately hot, 375°.
Butter 10 average-sized muffin rings.

Sift, then measure...1 cup Monarch
Pastry Flour

314 teaspoons baking
powder

14 teaspoon salt

14, teaspoon ground
ginger

lf, teaspoon ground
cinnamon

14 teaspoon grated
nutmeg

isd conta’ s

Sift together twice,
then sift into a bowl.
Stir IN. esceeeesss.-. ¥ Cup brown sugar,
lightly packed
1 cup rolled oats
I cup 14-inch dice
raw rhubarb
Beat well. ..ccesce. 1 eS
Stir iN. os cvessceesse COP MK
14, teaspoon vanilla
3 tablespoons short-
ening, melted
Make a well in the
dry ingredients and add the liquids all at
once; combine the mixtures with the fewest
possible strokes—batter should look rough
and pebbly, do not try to make it smooth.
Spoon batter into prepared muffin rings,
filling them two-thirds full.
Bake in a moderately hot oven, 375°, 25 to
30 minutes.
Serve hot.

JOHNNY CAKE
Yield—9 squares

Corn bread to delight you! Level—light—
tender—with crunchy, crisp crust . . . the
real thing.

Serve hot, with butter, honey, syrup, etc.
Not too sweet to serve with savory food.

Oven temperature—hot, 400°.
Butter an 8-inch square cake pan.

LESSON 5

32