20 KATE AITKEN’S CANADIAN COOK BOOK CORN MEAL MUFFINS Temperature: 400°F. Time: 30 minutes 11% cups sifted all-purpose flour %4 cup yellow corn meal 3 teaspoons baking powder 1 egg, well beaten V4 teaspoon salt 4 tablespoons melted fat 2 tablespoons white sugar 1 cup milk Sift the dry ingredients together 2 or 3 times. To the well beaten egg add the melted fat and the milk; blend well. Make a wellin the centre of the flour mixture; add the liquid all at once. Stir quickly and vigorously till the mixture is blended. Don’t beat this batter, that makes too many holes; remember, the stirring must be speedy. Fill oiled muffin tins 7% full; bake in a hot oven. Serve warm with jam and butter. Yield: 12 large muffins. SPICED MOLASSES MUFFINS Temperature: 400°F. Time: 20-25 minutes 1 cup sifted all-purpose flour 1 cup whole wheat flour 4 teaspoons baking powder 1 egg, slightly beaten 1 teaspoon salt 4 tablespoons molasses ] teaspoon cinnamon 1 cup milk V4 teaspoon allspice 3 tablespoons melted shortening Sift together the flour, baking powder, salt, cinnamon and allspice. Add the whole wheat flour; mix well. Slightly beat the egg; add the molasses and milk. Add to the flour mixture, stirring just enough to wet the flour. Add the melted shortening. Stir quickly. Fill oiled muffin tins 24 full. Bake in a hot oven till done. This quantity makes 12 good-sized muffins. Note: This same batter can be baked in a loaf pan, sliced and buttered. CHEESE PINWHEELS Temperature: 450°F. Time: 12-15 minutes 2 cups sifted all-purpose flour 14 cup shortening 414 teaspoons baking 1 cup milk powder Flour for kneading V6 teaspoon salt 1 cup grated cheese Sift together the flour, baking powder and salt two or three times. Cut the fat in coarsely (until the mixture is like coarse corn meal). Add the milk all at once; stir in lightly with a knife. Flour the board with your hands. Turn out the batter on the floured board; gather it into a ball.and knead gently for 20 counts. Roll out the dough 14” thick; sprinkle with the grated cheese; \