One egg; two tablespoonfuls each of butter and sugar; one cup milk; two cups flour; two teaspoonfuls baking powder. Put in pan, melt two tablespoonfuls butter and pour over the top, then sprinkle thickly with granulated sugar and cinnamon.
CINNAMON CAKE Mrs. C. E. Upham
One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful fat or substitute; one cup milk; two cups flour; two teaspoonfuls baking powder. Bake twenty minutes; take out and spread butter on top; also cinnamon and sugar, mixed. Put back in oven one minute.
CINNAMON ROLLS Mrs. A. J. Atwater
One quart bran; one pint graham flour; one teaspoonful salt; two teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour milk; scant half pint molasses; one tablespoonful melted butter; one cup nut meats. Bake one hour.
BREAKFAST PUFFS Mrs. E. N. Wilder
One pint sour milk; one teaspoonful soda; flour enough to make stiff enough to roll. Fry like doughnuts. Eat with syrup.
TOAST PATTY CASES Mrs. A. J. Atwater
Cut the crust from a small loaf of baker's bread; divide into two or two and one-half inch slices; toast on all six sides. With a sharp knife cut around the inside edge of one side and carefully scoop out the bread, leaving a bottom and four toast sides. You can brush the inside with melted butter and brown if you wish or use as it is. Use as patty shells.
YORKSHIRE PUDDING Mrs. J. L. Putnam