RECIPES FOR HOME ECONOMICS CLASSES. 41

WAFFLES.
2 c. flour. 2 tsp. sugar.
3 tsp. baking-powder. 1% ec. milk.
% tsp. salt. 2 eggs.

1% tsp. butter melted.
Mix according to Muffin Method.

MUFFINS. 7

2 c. flour. 1% tsp. salt.

31% tsp. baking-powder. 1 egg.

2 tbsp. sugar. 2 tbsp. melted fat.
1 ec. milk.

Mix according to Muffin Method.

Variations.

BLUEBERRY MUFFINS.

Add 14% ec. sugar. 4 tbsp. of fat. 4
% ec. blueberries.

Mix the same as for plain muffins. For blueberry muffins use a little less
milk, since the juice of the berries adds moisture.

RICHER MUFFINS.
Use double the amount of fat and sugar as in standard rule.

DATE MUFFINS.

Use double the amount of fat and sugar and add :—

\ lb. dates cut fine. 1 additional tsp. baking-powder.
CORN-MEAL MUFFINS.

1% ec. flour. 1% tsp. salt.

% ¢. corn-meal. | | 1 egg.

4 tsp. baking-powder. 1% ec. milk.

4 tbsp. sugar. 4—6 tbsp. fat.

Mix according to Muffin Method.

GRAHAM MUFFINS.

1c. Graham flour. 3 tbsp. sugar.
1 c. white flour. 1 egg.

31% tsp. baking-powder. - 1 ¢@. milk.

14 tsp. salt. 2 tbsp. fat.

Make as plain muffins.

Norr.—Dates, figs, or raisins may be added.

NUT BREAD.

1 ¢c. brown sugar. 1 tsp. baking-soda.
2c. flour (4% c. Graham and f.g. salt.
1% ec. white). 2 tbsp. fat.
1 ¢. raisins or dates. 1 egg.
% ec. nuts. 1c. sour milk.

Follow general rules for mixing by Muffin Method.