Corn Meal Drop Biscuit
To one cup of corn meal add one cup of boiling water and stir till it is thick. Add one teaspoonful of salt and the same of sugar and butter. Mix well, and then stir in one half cup of milk. Sift three teaspoonfuls of baking powder with one cup of whole wheat flour and add it to the corn meal. The meal still being hot the mixture will be foamy. Add enough more flour to make a stiff dough and drop from a spoon on a buttered pan and bake in a good oven. If the dough is too thin they will spread and be flat when baked.
These may be made with rye flour instead of the wheat.
Corn Meal Biscuit
Pour one cup of boiling water over one cup of corn meal, preferably bolted meal. Stir well, and when it thickens add two tablespoonfuls of butter substitute and one teaspoonful of salt. Let it stand till cool. Sift together one cup of whole wheat flour and four teaspoonfuls of baking powder. Add to corn meal enough more whole wheat flour to make a dough that can be handled. Knead lightly and pat out three fourths of an inch thick. Cut with small biscuit cutter and bake in a brisk oven, about twenty minutes.
Barley Biscuit
Sift together one cup of barley flour, one cup of whole wheat flour, one teaspoonful of salt, and four teaspoonfuls of baking powder. Work in with two knives or with the fingers two tablespoonfuls of butter substitute or drippings. Add enough milk, about three fourths cup, to make a dough that can be handled. Roll out three fourths of an inch thick and bake in a good oven twenty-five minutes.
Oatmeal Muffins
To one cup of scalding milk add three fourths cup of rolled oats. Let them stand five minutes. Add one tablespoonful of shortening, one teaspoonful of salt, one and a half cups of whole wheat flour, in which have been sifted four teaspoonfuls of baking powder, and last of all one well-beaten egg. Bake in hot gem pans.