INGREDIENTS

1,4

Qo=— —

Ya
%
3

NO —

28

cups graham flour -
cup all-purpose flour
teaspoon soda
teaspoon cream of
tartar

feaspoon salt

cup sour milk

cup ROGERS’
GOLDEN SYRUP
tablespoons melted
shortening

cup all-purpose flour
teaspoon salt
teaspoon soda

cups cooking bran
cup chopped walnuts
egg

cups sour milk
tablespoons ROGERS’
GOLDEN SYRUP
tablespoons melted
shortening

cup all-purpose flour
feaspoon salt
teaspoons baking
powder

cup corn meal

cup brown sugar
cup milk

tablespoons ROGERS’
GOLDEN SYRUP
egg, well beaten
tablespoons butter,
melted

Graham Muffins

Sift dry ingredients together, add
milk and ROGERS’ GOLDEN SYRUP,
stirring just enough to blend. Lastly
add melted shortening. Fill greased
muffin tins 74 full and bake 20 to 25
minutes at 425 °F.

Nut-Bran Muffins

Sift flour with salt and soda, add
bran and nuts and mix well. Beat
egg until foamy, add milk and
ROGERS’ GOLDEN SYRUP. Then add
melted shortening. Add dry ingre-
dients to liquid mixture all at once,
and stir vigorously just to blend. Fill
greased muffin tins 24 full. Bake in
hot (425°F) oven for 20 minutes.

Corn Bread

Sift flour with salt and baking
powder, combine with cornmeal.
Add milk and ROGERS’ GOLDEN
SYRUP to well-beaten egg, and turn
this mixture into blended dry ingre-
dients. Lastly add butter. Stir just to
blend. Pour batter into hot, oiled
pan. Bake for 20 minutes at 425 °F.

Serve smothered in warmed
ROGERS’ GOLDEN SYRUP—lIt’s de-
licious!