QUICK BREAD 19

mix well. Sift together the flour, baking powder, salt and nutmeg. |
Add alternately with the milk to the prune mixture. Fill oiled
muffin tins 24 full; bake in a hot oven. A half prune pressed
into the batter adds to the appearance and taste of the muffins.
Yield: 12 large muffins.

GINGER CHEESE MUFFINS

Temperature: 350°F. Time: 20 minutes

2 cups sifted all-purpose flouzr 1 egg
3 teaspoons baking powder Y cup milk

14 teaspoon baking soda 14 cup corn syrup or molasses
V6 teaspoon ginger 14 cup melted shortening
14 teaspoon salt 24 cup grated cheese

Sift together the dry ingredients two or three times. Beat the
egg until light; add the milk, the syrup or molasses. Combine the
two mixtures, stirring as little as possible. Add the melted shorten-
ing and the cheese; blend. Fill oiled muffin tins 24 full; bake
in a moderate oven until firm. Cover with a towel and let stand for
5 minutes before removing from pan. Serve hot. Yield: 12 large
muffins.

Note Tro Brives: This batter is stiff but that’s the way it
should be.

CREAM SCONES

Temperature: 450°F. Time: 12-15 minutes

214 cups sifted all-purpose 14 cup shortening
flour 2 eggs

3 teaspoons baking powder V6 cup cereal cream
V4 teaspoon salt 2 tablespoons sugar

Sift together the flour, baking powder and salt. Cut in the
shortening with a dough blender. Beat the eggs until light; add
the cream and sugar. Make a well in the centre of the flour mixture;
add the egg mixture all at once. Stir lightly, mixing as little as
possible; turn on a floured board. Knead lightly until the dough
is smooth. Roll to 34 inch thickness. Cut crosswise in diamonds;
brush lightly with the following glaze:

GLAZE
2 tablespoons cold milk 1 tablespoon sugar

Bake in a hot oven; split, butter and serve with raspberry jam.

Yield: 18 scones.