Practical vegetarian cookery

in hot oven. For Cinnamon Rolls, make as above only roll out one fourth inch in thickness and spread with softened butter, sugar, cinnamon, and currants. All bread stuffs brown better if brushed over with melted butter. WHOLE WHEAT MUFFINS. Take one and one half cupfuls of whole wheat flour, one cupful of common flour, two teaspoonfuls of baking powder, mix, and sift together; beat up one egg and add one cupful of milk; add one tablespoonful of melted butter and stir into the dry mixture; bake in gem pans in a hot oven for about twenty minutes. CORN MUFFINS. Mix thoroughly one cupful of white flour, one half cupful of fine yellow corn meal, one eighth cupful of sugar, two tablespoonfuls of baking powder; then beat one egg and stir in one cupful of sweet milk; stir into dry mixture; then add one tablespoonful of melted butter; beat well, and bake in muffin tins. GRAHAM OR RYE GEMS. To one and one half cupfuls of graham, or rye flour, measured after sifting, add one eighth cupful of sugar, two teaspoonfuls of baking powder, one half cupful of white flour and mix thoroughly; then add one cupful of sweet milk and two tablespoonfuls of melted butter, and stir quickly. Put in hot gem pans, bake for twenty-five minutes in hot oven. BAKING POWDER BISCUITS. To one pint of sifted flour add two teaspoonfuls of baking powder; sift together twice; then rub in one tablespoonful of shortening until fine, like meal. Mix in gradually enough milk to make a soft dough, cutting it in with bread knife; when stiff enough to be handled it should look spongy in the cuts, and seem full of air; turn it out on a well floured board, toss with knife until well floured, pat with rolling pin, and when dough is about half an inch thick, cut it into rounds and bake at once in hot oven. PUFFS. Sift one teaspoonful of baking powder into two cupfuls of flour; with one half teaspoonful of salt; add two cupfuls of milk and two eggs, beat the