Two cups of corn meal, 2 tablespoonfuls of syrup, 2 tablespoonfuls of fat (melted), 1 teaspoonful of salt, ½ teaspoonful of soda, 1 egg, 1 cup of sour milk.
Mix dry ingredients, add the fat, syrup, and well-beaten egg to sour milk. Combine and bake in shallow pan.
BUCKWHEAT GEMS.
Two cups of buckwheat flour, 1 teaspoonful of salt, ¼ teaspoonful of soda, 2 teaspoonfuls of baking powder, 1 tablespoonful of fat (melted), 1 egg, 1 cup of sour milk.
Mix and sift dry ingredients. Add the fat, syrup, and well-beaten egg to sour milk. Combine mixtures and beat well. Bake in well-greased muffin pans twenty to twenty-five minutes. Barley flour or meal may be substituted for part of the buckwheat.
POTATO BISCUITS.
Substitute mashed potatoes for one-third the flour in any biscuit recipe. Sift dry ingredients together, mix in fat and potatoes, then add liquid cautiously. On account of the moisture in the potatoes less liquid is needed to make a soft dough.
NUT BREAD.
One egg, 1⅛ cups of sweet milk, ¼ cup of corn syrup, 2 teaspoonfuls of baking powder, ½ cup of nut meats, ½ teaspoonful of salt, 1⅓ cups of corn flour, ⅔ cup of barley flour.
Beat egg, add syrup, then milk and sifted dry ingredients and nuts. Pour in pan. Let rise twenty minutes. Bake in a moderate oven about thirty minutes. Equal amounts of corn flour and barley give good results.