Rye Muffins

1 1/4 cups rye meal 1 1/2 cups flour

5 teaspoons baking-powder

1 teaspoon salt

1/4 cup molasses 1 3/4 cups milk, part of which can be water 1 tablespoon melted butter

Mix and sift dry ingredients, add milk and molasses gradually, and melted butter. Bake in hot oven in buttered gem pans 25 minutes.

3/4 cup cornmeal 1/4 cup flour

1 tablespoon butter

2 tablespoons sugar 1/4 teaspoon soda (2 teaspoons baking-powder only if no sour milk is used)

1 cup sweet milk 1/2 cup sour milk

1 egg 1/2 tablespoon salt

Melt butter in baking-dish. Mix other ingredients as for muffins, keeping out 1/2 cup of the sweet milk. Pour mixture into baking-dish, add 1/2 cup of sweet milk. Bake 40 minutes in moderate oven.

Cornmeal Biscuits

I cup yellow or white cornmeal I cup wheat flour I teaspoon salt

4 teaspoons baking-powder 2 tablespoons shortening Liquid to make soft dough

Mix the dry ingredients thoroughly. Cut in the shortening, add the liquid. Place the dough on a floured board and roll or pat it until it is 1/2 inch thick. Cut the biscuits and bake them in a hot oven from 12 to 15 minutes. A floury surface can be avoided by brushing the biscuits with milk or water just before baking.

Quick Raisin Bread

2 1/3 cups entire wheat flour 1/2 cup fine cornmeal 2 tablespoons baking-powder 1 1/2 teaspoons salt

1/4 cup brown sugar I egg, well beaten 1 1/4 cups milk

I cup seeded raisins, cut in halves

Mix and sift dry ingredients, add egg and milk. Mix well and then add raisins. Put into greased bread-pan, cover and let stand 20 minutes. Bake in a moderate oven 50 to 60 minutes.

Nut Bread

2 cups white flour 2 cups graham flour 1 cup sugar

1 cup nuts, English walnuts, chopped

4 teaspoons baking-powder 1 egg

1 teaspoon salt 1 1/2 cups milk

Mix the flours, baking-powder, salt, and sugar together. Stir in the nuts, the egg well beaten, and the milk, beating lightly and quickly. Pour into well-greased bread-pans. Let stand 20 minutes. Bake one hour in moderate oven.

Prune Loaf

2 1/2 cups entire wheat flour

1 1/2 teaspoons salt 4 teaspoons baking-powder

1/4 cup brown sugar dissolved in I cup liquid (prune water and milk) 1 tablespoon melted shortening 9 to 12 prunes

Wash and soak prunes several hours; drain, stone, and cut. Mix and sift flour, salt, and baking-powder. Add liquid and shortening, and mix thoroughly before adding prunes. Let stand in a greased pan 20 to 25 minutes in a warm place. Bake in a moderate oven one hour.

Buckwheat Griddle Cakes

2 cups scalded milk 1/2 teaspoon salt

1 tablespoon molasses

1/6 yeast cake 1 1/3 cups buckwheat flour 2/3 cup wheat flour (bread)

Mix and beat well, let it stand overnight; beat slightly and allow it to rise a short time before baking. 1/3 cup of cornmeal may be added instead of part of the buckwheat for variety. For quick work use 2 yeast cakes.