Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.
411.—RHODE ISLAND CORN CAKE
| 1 cup white corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 egg |
| 4 teaspoons baking powder | ¼ cup melted shortening |
| ½ teaspoon salt | 1 cup milk |
Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.
412.—BLUEBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.
413.—BRAN MUFFINS
| 2 cups bran | ½ cup molasses |
| 1 cup flour | 1¾ cups milk |
| ½ teaspoon salt | 1 tablespoon melted shortening |
| 1 teaspoon soda |
Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.