24 3 DAUGHTERS OF THE ALLIES

BUCKWHEAT MUFFINS

1 cup buckwheat flour, 44 cup white flour, 14 teaspoon soda, 1
teaspoon baking powder, 1 egg, 1 cup sour milk, 1 tablespoon mo-
lasses, 2 tablespoons melted fat, 34 teaspoon salt. Mix together the
dry ingredients. Beat the egg, add the milk, the molasses and the
melted fat and add this mixture to the dry ingredients. Beat the
mixture thoroughly, pour it into greased muffin tins and bake it in
a moderate oven. ;

_- New York State Food Board.

ROLLED OATS MUFFINS

Y% cup rolled oats, 1 cup sour milk, 1 teaspoon salt, % teaspoon
soda, 1 teaspoon baking powder, 1 cup flour, 2 tablespoons fat. Soak
the rolled oats overnight in the sour milk. In the morning add the
dry ingredients sifted together then add the melted fat. Pour the
mixture into greased muffin pans and bake it in a moderate oven.

—New York State Food Board.

BUCKWHEAT MUFFINS

1 cup buckwheat flour, 4 tablespoons cornstarch, 1 teaspoon
salt, 2 teaspoons bak ng powder, 1 cup sour milk, % teaspoon soda,
1 tablespoon molasses, 2 tablespoons melted fat. Mix and sift the
dry ingredients. Add the liquids and pour the mixture into greased
muffin tins. Bake it in a moderate oven.

—Niew York State Food Board.

CORNMEAL MUFFINS WITH DATES

1 cup cornmeal, 2 tablespoons sugar, 1 teaspoon salt, 144 cups
milk, % cup dates cut, 2 tablespoons butter, 1 cup wheat flour, 4 tea-
spoons baking powder, l egg. ‘Cook together the first six ingre-
dients in a double boiler. When cool add the flour sifted with the
baking powder and the beaten egg. Beat thoroughly and bake in
muffin tins in a quick oven. Sour milk and one teaspoon of soda
may be used in place of sweet milk and i powder. Dates may
be omitted.

—General Federation. Magazine, Feb. 1918.

RICE AND CORNMEAL MUFFINS

1 cup cooked rice, 1 cup flour, 1 teaspoon salt, 1 cup cornmeal,
5 teaspoons baking powder, 114 cups liquid, 3 tablespoons melted
drippings. Mix and sift dry ingredients, add rice to liquid and com-
bine the two mixtures. Beat and put quickly into hot greased muff-
in pans. Bake about 20 minutes in a moderately hot oven.

—General Federation Magazine, Feb. 1918.

A youngster can buy as well as mother at the “Groceteria.”