The Boston cooking-school cook book

1 cup warm cooked hominy ¼ cup butter 1 cup scalded milk 3 tablespoons sugar ½ teaspoon salt ¼ yeast cake ¼ cup lukewarm water 3¼ cups flour Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed. Raised Rice Muffins Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff. Raised Oatmeal Muffins ¾ cup scalded milk ¼ cup sugar ½ teaspoon salt ¼ yeast cake dissolved in ¼ cup lukewarm milk 1 cup cold cooked oatmeal 2½ cups flour Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes. Health Food Muffins 1 cup warm wheat mush ¼ cup brown sugar ½ teaspoon salt 1 tablespoon butter ¼ yeast cake ¼ cup lukewarm water Flour Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread. Squash Biscuits ½ cup squash (steamed and sifted) ¼ cup sugar ½ teaspoon salt ½ cup scalded milk ¼ yeast cake dissolved in ¼ cup lukewarm water ¼ cup butter 2½ cups flour Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake. Imperial