Health Food Muffins
| 1 cup warm wheat mush | 1 tablespoon butter |
| 1/4 cup brown sugar | 1/4 yeast cake |
| 1/2 teaspoon salt | 1/4 cup lukewarm water |
| 21/4 cups flour | |
Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour; then knead. Cover, and let rise over night. In the morning cut down, fill buttered gem pans two-thirds full, again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.
Squash Biscuits
| 1/2 cup squash (steamed and sifted) | 1/4 yeast cake dissolved in |
| 1/4 cup sugar | 1/4 cup lukewarm water |
| 1/2 teaspoon salt | 1/4 cup butter |
| 1/2 cup scalded milk | 21/2 cups flour |
Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.
Imperial Muffins
| 1 cup scalded milk | 13/4 cups flour |
| 1/4 cup sugar | 1 cup corn meal |
| 1/2 teaspoon salt | 1/4 cup butter |
| 1/3 yeast cake dissolved in | 1/4 cup lukewarm water |
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
Dry Toast
Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and
