white can be beaten with the yolk and sugar, if
preferred.

*MUFFINS AND BISCUITS*

BAKING-POWDER

Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
one package of high-grade cornstarch together and sift them thoroughly
five times. Keep closely covered in glass jars or tin boxes.

BAKING-POWDER BATTERS

Batter is a mixture of flour with sufficient liquid to make it thin
enough to be beaten.

Pour-batter requires one measure of liquid to one measure of flour.

Drop-batter requires one measure of liquid to two measures of flour.

To make a batter. Sift flour before measuring. Put flour by spoonfuls
into the cup; do not press or shake down. Mix and sift dry ingredients.
Measure dry, then liquid ingredients, shortening may be rubbed or
chopped in while cold, or creamed; or it may be melted and then added to
dry ingredients, or added after the liquid. Use two teaspoons of
baking-powder to one cup of flour. If eggs are used, less baking-powder
will be required.

When sour milk is used, take one level teaspoon of soda to a pint of
milk; when molasses is used, take one teaspoon of soda or baking-powder
to each cup of molasses.

Mix dry materials in one bowl and liquids in another, combine them
quickly, handle as little as possible and put at once into the oven.

The oven for baking biscuits should be hot enough to brown a teaspoon of
flour in one minute.

BROWN BREAD

Mix and sift together one cup each of rye, graham flour, corn-meal and
one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
molasses. Add alternately to flour with two cups of sour milk. Grease
one-pound baking-powder cans, put in the dough and boil two and one-half
hours, keeping the water always three-fourths up around the tins. Turn
out on baking-tins and place in the oven fifteen minutes to brown.

To be eaten warm, whatever is left over can be steamed again or toasted.

CORN BREAD

Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
one tablespoon of butter and add to one egg; mix milk and egg and beat
this into the dry ingredients, pour this mixture into well-greased tins
and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
in gem tins if preferred.

BRAN BREAD

Sift four teaspoons of soda, two teaspoons of salt with four cups of
white flour, add four cups of bran flour and