1 Cup of milk.
½ Teaspoon of salt.
½ Cup of white flour.
1 Cup of Graham flour.
2 Tablespoons of sugar.
1 Teaspoon of cream of tartar.
½ Teaspoon of soda (slightly scanted).
1 Tablespoon of melted butter.
Sift and measure the Graham flour, add the cream of tartar, soda, and white flour, and sift again. Mix the milk, salt, and sugar together, and stir it into the flour; last, put in the melted butter, beat for a minute, and then drop a spoonful in each division of a roll gem-pan, which should be well buttered, and made very hot on the top of the stove. Bake in a hot oven from twenty-five minutes to half an hour. Serve hot.
OATMEAL MUFFINS
2¼ Cups of flour.
2 Teaspoons of baking-powder.
1 Teaspoon of salt.
2 Tablespoons of sugar.
1 Egg.
1 Cup of milk.
1 Cup of cooked oatmeal.
1 Tablespoon of butter melted.
Sift the flour and baking-powder together twice. Beat the egg very light, stir into it the salt, sugar, and milk, then add the flour, and last the oatmeal and butter; beat for half a minute, and bake immediately in gem-pans or muffin-rings in a hot oven for half an hour.
N. B.—The oatmeal should not be cooked to a soft, thin mush, but should be rather dry; so, in preparing it, use less water than for porridge. These cakes are to be eaten hot.
GLUTEN BREAD
Gluten flour is prepared in such a way that much of the starch of the grain is excluded. It is frequently required for persons suffering with diabetes, who cannot digest either sugar or starch. It should be made with flour, water, yeast, and salt only. Do not use milk for mixing, as it contains sugar.
One pint of water, one half teaspoon of salt, one fifth of a cake of yeast, one tablespoon of butter, and enough flour to make the usual bread dough will be required. Otherwise the process is exactly the same as for ordinary bread.