Corn Meal Muffins No. 1

1/4 cup yellow corn meal

1/2 cup flour

1 1/2 teaspoons baking powder

1/2 tablespoon sugar

1/4 teaspoon salt

3/4 tablespoon melted butter

2/3 cup milk

1 egg

Process

Sift together the first five ingredients. Add melted butter and gradually the milk, stirring constantly. Then add egg beaten until thick and lemon tinted. Beat batter one minute. Then turn into warm, buttered iron gem pans and bake twenty-five minutes in a hot oven. Serve while hot.

Corn Meal Muffins No. 2

1/4 cup butter

1/4 cup sugar

Yolks 2 eggs well beaten

3/4 cup corn meal

Whites 2 eggs beaten until stiff

1 cup flour

3/4 teaspoon salt

4 teaspoons baking powder

1 1/4 cups sweet milk

Process

Cream butter, add sugar gradually to beaten yolks. Sift together corn meal, flour, salt and baking powder; add to first mixture alternately with milk. Then fold in the beaten whites of eggs. Bake in hot, buttered iron gem cups twenty-five minutes in a hot oven.

Corn Meal Muffins With Rice

2/3 cup scalded milk

1/2 cup corn meal

1/2 cup hot cooked rice

1/2 cup flour

1 teaspoon salt

2 tablespoons sugar

3 teaspoons baking powder

1 tablespoon melted butter

1 egg

Process

Pour scalded milk on corn meal, let stand five minutes. Add hot rice and mix thoroughly with the tips of lingers, add flour sifted with salt, baking powder and sugar, add melted butter, the yolk of egg beaten very light; lastly cut and fold in the white of egg beaten until stiff. Bake in well buttered, hot iron gem cups twenty minutes in hot oven.

Currant Muffins

1/2 cup shortening

3/4 cup sugar

3 eggs

11/2 cups milk

1/2 cup dried currants or sultana raisins

2 cups corn meal

1 cup white flour

1 teaspoon salt

1 1/2 tablespoons baking powder

Process

Cream shortening; add sugar gradually, stirring constantly. Beat eggs until thick and lemon tinted, add to first mixture, continue stirring. Add milk alternately with the dry ingredients which have been sifted together. Add currants or sultana raisins slightly floured. If sultanas are large cut them in halves. Bake in well buttered gem cups twenty-five minutes in a hot oven. Serve at luncheon or supper in place of cake. These muffins are delicious and will take the place of small cakes during "War Times." The habit will then be formed and the true economist will continue their use for this purpose forever after.

Corn Meal And Rice Muffins

1 cup boiled rice

2/3 cup scalded milk

2 tablespoons strained bacon fat

2/3 cup corn meal

1 egg well beaten

2/3 cup flour

3/4 teaspoon salt

2 tablespoons sugar

3 teaspoons baking powder

Process

Add milk to rice and stir with a fork until kernels are separated; add dry ingredients sifted together, add bacon fat and beat until thoroughly blended then add egg beaten until thick and lemon tinted. Turn into well buttered, hot iron gem cups to two-thirds their depth. Bake twenty minutes in a hot oven.

Cream Corn Meal Gems

1/2 cup corn meal

1 cup flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

3/4 cup cream

1 egg lightly beaten

Process

Mix and sift the dry ingredients; add cream gradually, the egg, beat well; bake in buttered gem cups twenty-five minutes in a hot oven. If a plainer gem is desired, use milk in place of cream and add one tablespoon melted butter.

Cream Corn Muffins

3/4 cup corn meal

1 cup white flour

4 teaspoons baking powder

1/4 cup sugar

3/4teaspoon salt

1 cup thin cream

2 eggs beaten very light

4 tablespoons melted butter

Process

Sift together corn meal, flour, baking powder, sugar and salt. Add cream gradually and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hissing hot, buttered gem cups in a hot oven, twenty minutes.

Dainty Corn Meal Muffins

1/2 cup corn meal

1/2 cup boiling water

2 tablespoons butter

1/2 cup pastry flour

1/2 teaspoon salt

Few grains mace

2 teaspoons baking powder

3 tablespoons sugar

1 egg well beaten

1/2 cup top milk

Process

Pour boiling water over corn meal, add butter and stir until well mixed. Cover and let stand an hour or two. Add flour sifted with salt, mace, baking powder and sugar. Add milk and well beaten egg, beating constantly. Bake in well buttered, small muffin pans twenty minutes. This recipe makes twelve small muffins.

Rich Corn Meal Muffins

1/4 cup butter

1/4 cup sugar

Yolks 2 eggs well beaten

3/4 cup corn meal

Whites 2 eggs beaten until stiff

1 cup flour

3/4 teaspoon salt

4 teaspoons baking powder

1 1/4 cups sweet milk

Process

Cream butter, add sugar gradually to well beaten yolks. Sift together corn meal, flour, salt and baking powder; add to first mixture alternately with milk, then fold in the beaten whites of eggs. Bake in hot, buttered iron gem cups twenty-five minutes in a hot oven.

Corn Meal And Barley Meal Muffins

3/4 cup corn meal

1/2 cup barley meal

1 cup flour

3 tablespoons baking powder

1/2 teaspoon salt

1/4 teaspoon soda

1/2 cup molasses

1 egg and 1 egg yolk

1 cup thick sour milk

3 tablespoons sausage fat

Process

Sift together the dry ingredients; add molasses and well beaten eggs; then gradually pour in sour milk while stirring constantly; add melted shortening and if mixture appears too thick add more sour milk. Bake in hot well greased iron muffin cups in a hot oven, twenty-five minutes. If these muffins are made with sweet milk the soda must be omitted. Serve hot.

Corn Meal Popovers

2 cups scalded milk

1 cup corn meal

1 tablespoon butter

1/2 teaspoon salt

3. eggs beaten very light

Process

Stir corn meal into hot milk; add butter and salt, cool slightly and add eggs, beat mixture two minutes and turn into hissing hot, well greased iron gem cups; bake thirty-five minutes in a hot oven; strongest heat must come from bottom.

Corn Meal For Crumbing Fish

For crumbing fish for sauteing or frying; use seasoned corn meal. Season the meal to be used for this purpose with salt and pepper; roll the fish in the meal, dip in egg and again roll in meal. Then saute fish in salt pork fat or fry in deep, hot fat.

Parker House Corn Rolls

1 1/3 cup white flour

3/4 cup corn meal

4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

2 tablespoons butter

1 egg

1/2 cup milk

Process

Sift together dry ingredients; rub in butter with the tips of fingers; beat egg until thick and lemon tinted, add one-half cupmilk, add to first mixture, add remaining milk if necessary. The dough must be soft as can be handled. Turn on a floured board, knead slightly and roll to one-half-inch thickness. Shape with a small biscuit cutter, crease through center of each round with handle of knife, brush one-half of each round with soft butter; fold as Parker House rolls, press edges lightly together. Arrange on a buttered baking sheet and bake fifteen minutes in a hot oven. Serve at once.