Page:Browne - The Plain Sailing Cook Book.djvu/148

 

CORN BREAD OR MUFFINS

• MATERIALS
• 1 egg
• 1 cup milk
• ¾ cup corn-meal
• ¾ cup flour
• 3 teaspoons baking-powder
• ¾ teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons butter

• UTENSILS
• Mixing-bowl
• Dover beater Tablespoon
• Sifter
• Small saucepan
• Muffin-pan or cake-pan

 

DIRECTIONS

1. Beat the egg in a mixing-bowl.
2. Add the milk, and stir.
3. Measure the flour, salt, baking-powder, and sugar into the sifter, and sift it into the milk and egg, stirring well together.
4. Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
5. Butter the muffin-pans or cake-pan. Pour the batter into the cake-pan, or fill the muffin-pans two-thirds full of the batter.
6. Bake in a moderate oven about twenty minutes, or until browned on top.

 

REMARKS

Sour milk may be used instead of sweet milk. In this case use only 1 teaspoon of baking-powder, and stir ½ teaspoon of soda into the sour milk.

Melted bacon grease or similar fat may be used instead of butter.

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