| 1 cupful flour 2 tablespoonfuls melted Crisco 1 cupful ryemeal 2 tablespoonfuls brown sugar | 2 teaspoonfuls baking powder 1 egg 1/2 teaspoonful salt 1 cupful milk |
Sift flour, meal, baking powder, and salt together. Beat egg and sugar together, then add them with milk and melted Crisco. Mix and divide into Criscoed gem pans and bake in moderate oven twelve minutes.
Sufficient for twelve muffins.
Savarin
| 1 yeast cake 4 tablespoonfuls sugar 1/2 cupful Crisco 5 tablespoonfuls lukewarm water | 2 cupfuls flour 1/2 teaspoonful salt 3 eggs 2 tablespoonfuls chopped almonds |
| 1 cupful whipped cream | |
| For Syrup | |
| 3/4 lb. lump sugar 3 cupfuls water | |
| 3 tablespoonfuls lemon juice | |
For cake. Put yeast cake into cup, add 1 tablespoonful sugar, 1 tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put flour into basin, add salt, remainder of sugar, almonds, yeast mixture, eggs well beaten, and Crisco melted and cooled. Beat ten minutes with wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled in size, then bake in quick oven forty-five minutes. Mold should be sprinkled over with shredded almonds.
For syrup. Boil sugar and water for almost forty-five minutes, then add lemon juice. Soak cake with syrup and when cold serve with cream in center.
Sufficient for one savarin.