WATKINS COOK BOOK

Biscuits and Muffins

BAKING POWDER BISCUITS

3 cups flour

4 teaspoons Watkins Baking
owder

1 teaspoon salt

6 tablespoons butter

1 cup milk

Sift the dry ingredients, mix
in the shortening, using two
knives, then add the liquid.
Place on a board, but do not
knead. Sprinkle with flour,
roll or pat 4 inch thick and cut.
Bake in a hot oven about 10
minutes.

MOLASSES GINGER BISCUITS

1 cup butter

1 cup sugar

1 cup molasses

cup milk

1 egg

2 teaspoons soda

4 teaspoons Watkins Ginger

4 cups flour

Beat the butter, sugar, egg
and molasses together. Dissolve
the soda in the milk and add

the flour and the ginger, then
bake in a moderate oven.

CREAM BISCUITS

2 eggs

144 cup cream

4 tablespoons butter
2 tablespoons sugar
2 cups flour

4 teaspoons Watkins Baking
Powder.

lf teaspoon salt
Cold water

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Sift the flour with baking
powder into a bowl, add salt,
sugar, butter, beaten eggs and
cream. Roll % inch thick, cut
and sprinkle the top of each
biscuit with granulated sugar.

BRAN MUFFINS

1 cup bran (all bran)
14 cup brown sugar
1 cup buttermilk

1 cup flour

1 level teaspoon soda
2 tablespoons butter
1 well-beaten egg
Salt

Mix the dry ingredients, add
the buttermilk in which the soda
has been dissolved, then add
melted butter. Bake in a
moderate oven. Dates and
raisins may also be added.

GRAHAM MUFFINS

1 cup flour

14 cup sugar

1 egg, well beaten

1 tablespoon melted butter

1 teaspoon salt

1 cup Graham flour

4 teaspoons Watkins Baking
Powder

1 cup milk (sweet or sour)

Cream the butter and sugar,
add egg and milk. Mix and
sift together the flour, baking
powder, sugar and salt, and add
to first mixture. Add Graham
flour. Bake in well-greased pans
in a moderate oven. Use baking
powder with sweet or sour milk.