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Show TW'fClTCHll CABINET "Little by little the time groes by Short If you slag through It, long If you sigh. Little by llule an hour, a day. Gone with the years that have vanished van-ished away; Little by little the race Is run. Trouble and waltlflg and toll are I done.". if jl$: QUICK BREADS. Hot muffins, gems, biscuits or grid-He grid-He cakes are enjoyed at almost any meal. 1 Corn and Rice Muffins. 1 Take two eupfuls of jVjC buttermilk, one cupful of ZyK white cornraeul, one tea-)k tea-)k f,C spoonful of soda, a half jVT t teaspoonful of salt, one aj" egg, one-half cupful each of cream and cold boiled rice. Mash the rice, add salt, egg, cream, then the buttermilk . mixed with the soda, then the meal. Bake In buttered ruufiin pans In a hot oven. Fruit Corn Muffins. Take two eupfuls eup-fuls of yellow cornmeal, one cupful of flour, two tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of 1 baking powder, One tablespoonful of melted butter, two eggs well beaten, one and one-half eupfuls of milk, and one cupful of fruit. Dates, prunes, figs or other fruits may be used. The fruit should be cut fine. Bake in well-Creased well-Creased muffin pans twenty minutes. Batter Bread. Take two eupfuls each of sweet milk and buttermilk, one cupful of white cornmeal, half a teaspoonful of soda, one teaspoonful of salt and one tablespoonful of melted melt-ed butter and three beaten eggs. Boil the milk, add the meal very slowly, then the salt and butter and cool. Add the eggs and a tablespoonful of milk In which the soda is dissolved. Bake In buttered pan In a moderate oven. Popovers. Take one cupful of flour, one vgg .unbeaten, one cupful of milk and a plncbof salt. Butter the gem pans and plfi.ee in a hot oven. Mix all the Ingredients together, stirring hard with a wooden spoon. When the pans are hissing hot pour In the batter. bat-ter. Fill each half full. Bnke in a hot oven until well puffed and golden brown. Cover with a paper and finish fin-ish baking. This recipe makes a dozen popovers. These may be made for dessert by dropping a piece of banana, a few blue berries, fruit or Jam Into each cup of batter,-which will rise and cover the fruit In baking. bak-ing. Serve with sirup or fruit sauce. |