40 _ DAUGHTERS OF THE ALLIES

OATMEAL GEMS

‘The oatmeal that is left from breakfast can be utilized. Put 1
pint of oatmeal into a bowl, and add 1 teaspoonful of salt and the
yolk of an egg, and % cupful of milk. Add a cupful of flour, and a
rounding teaspoonful of baking powder, beat thoroughly for about
2 minutes and then add the white of an egg. Have them very small,
and bake for 30 minutes. If they are not thoroughly baked they will
seem moist on the inside. |

—FElizabeth Gist

MUFFINS

1 cup rye flour, % cup corn meal, 2 teaspoons baking powder,

1 egg, 34 cups milk, % cup maple syrup, 1 teaspoon salt, 2 teaspoons
Crisco. Make twelve medium sized muffins.

—-Mrs. E. P. Withrow.

OATMEAL MUFFINS

1 cup hot milk, 3 tablespoonsful sugar, 2 tablespoonsful butter,
4 cup lukewarm water, 1 teaspoon salt, 1 cake Fleischman’s Yeast,
1 cup rolled oats, % cup whole wheat flour, % cup white flour. Boil
oats and butter in milk for 2 minutes. Let stand until lukewarm. |
Dissolve sugar and yeast in warm water and mixtures. Add flour
and salt and heat well. The batter should be thick when put to rise
for about one hour in a warm place. Then fill greased muffin pans
2-3 full. Let rise 40 minutes and bake in a moderate oven 25 to 30

minutes.
—Mrs. D. E. Black.

MUSH ROLLS

One quart warm corn meal mush (white meal preferred) mixed
with one half cup of shortening and one half cup of sugar. When
tepid add one yeast caké dissolved in one half cup of milk. Beat
well and when risen well stiffen with white flour and set to rise.
Knead down twice and make into Parker House Rolls.

—Mrs. E. R. Birnie.
BISCUITS

2 cups of flour, 2 teaspoons baking powder, 2 tablespoons lard
or butter, 1 teaspoon salt. Add milk gradually until it becomes a
soft dough. Do not use a rolling pin but flatten out with hand and

cut out.
—Mrs. J. M. Streib.

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