14 URW. AS COOK: BO.O EK

CORN BREAD

1 egg 1 teaspoon salt

2 tablespoons sugar Butter, size of walnut
1 cup sweet milk 1 cup flour

1 cup sour milk 2 cups meal.

1 teaspoon soda

Mrs. F. Reineberg, Stettler Local.
GRAHAM GEMS

2 dessertspoons butter 2 eggs
3%, cup sugar 1 cup sour milk
1 teaspoon soda 2 cups Graham flour.

Bake in gem tins. This makes a dozen gems. (A few drops of vanilla
improve the gems).
Mrs. E. R. Hoskins, Hillside Local, Millet.

GRAHAM GEMS

1 cup brown sugar 1 teaspoon soda
% cup butter 1 cup Graham flour

1 cup buttermilk % cup white flour.

1 egg

Nora Mundell, Okotoks Local.
MUFFINS
2 eggs A pinch of salt
2 tablespoons melted butter 2 teaspoons baking powder.

1 cup milk

Enough flour to make a stiff dough. Drop in muffin tins. Bake in quick
oven.

Mrs. J. Binning, Gwynne Local.
WHOLE WHEAT MUFFINS

2 cups whole wheat (ground 1 egg
coarse preferred) 1 cup sweet milk (half cream,
3% teaspoons baking powder for shortening).

l% teaspoon salt

If sour milk or buttermilk is to be used, % teaspoon soda and 2 table-
spoons shortening will be needed.

Mrs. Chris. Meyers, Painter Creek Local, Halkirk.

MUFFINS
2 cups flour 4 teaspoons baking powder
% teaspoon salt 1 tablespoon sugar
1 cup milk 1 egg.

2 tablespoons butter

Mix all dry ingredients together well. Beat all liquids together. Make.
a well in the centre of dry ingredients and pour in liquid. Mix very lightly
without beating. Drop spoonfuls in muffin pans and bake in a hot oven
15 or 20 minutes.
Mrs. E. H. Jeglum, Westling Local, Clive.

BRAN MUFFINS

1% cups flour. 1 cup bran
2% teaspoons baking powder. % teaspoon salt
1 tablespoon butter. % cup sugar.

Mix or sift white flour, salt, baking powder, together. Add bran. Mix
butter same as for pie. Add enough milk to make soft dough. Bake 20
minutes to half an hour in muffin tins.

Mrs. H. H. Peters, Gwynne Local.