Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

as possible. Bake in a steady oven. Virginia beaten biscuits One pint of flour, one cup of water, one teaspoonful of salt. Mix into a stiff dough; transfer to a floured block of wood and beat with a rolling-pin, steadily, for ten minutes, shifting the dough often and turning it over several times. In the olden days half an hour was the regulation time, but ten minutes are enough if one has a strict eye to business. Cut into round cakes, prick with a straw and bake in a brisk oven. MUFFINS AND THEIR CONGENERS Whole wheat muffins Into a quart of whole wheat flour stir a teaspoonful of salt and two teaspoonfuls of baking-powder. Beat three eggs light and stir them into three cups of rich milk. Add these to the flour, stir in a tablespoonful of melted cottolene or other fat, and beat very hard for at least five minutes. Turn into greased muffin-tins and bake in a quick oven. Oatmeal muffins (Contributed) To one cup of oatmeal mush add one-half cup of milk, one well-beaten egg, one teaspoonful of butter, one tablespoonful of sugar and one cup of flour in which has been sifted two teaspoonfuls of baking-powder. Stir well together and bake in hot muffin-pans. Sally’s muffins One egg; a tablespoonful of sugar; one-quarter cup of butter. Beat all together thoroughly. Add one cup of milk, a little salt and one cup of flour into which is sifted two teaspoonfuls of baking-powder. Now add enough flour to make a batter a little stiffer than for griddle-cakes. Bake in well-buttered, hot muffin-tins. Risen brunette muffins Cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm (not hot) milk. Sift into a bowl three cups of graham flour and one of white, with a teaspoonful of salt. Pour into this the butter, sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved. Beat thoroughly and set in a warm place to rise for at least six hours. Butter muffin-tins,