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Show ClI-UG-S corn muffins. Here's an old fashioned recipe for corn muffins that has recently been revived and used with unusual success In several of the larger New York hotels: ho-tels: To make three and a half dozen muffins take one quart milk, six ounces butter substitute, twelve ounces of light syrup or honey, four eggs, pinch of salt, two ounces baking powder, one and a half pound cornmeal and one and a half pounds rye flour. The butter and syrup should be thoroughly mixed ; then add the eggs gradually. Pour In the milk and add the rye flour ndxed with cornmeal and baking pow-if. |