Amy L. Handy

“ To one cup of corn meal add one cup of boiling water and stir till it is thick. Add one teaspoonful of salt and the same of sugar and butter. Mix well, and then stir in one half cup of milk. Sift three teaspoonfuls of baking powder with one cup of whole wheat flour and add it to the corn meal. The meal still being hot the mixture will be foamy. Add enough more flour to make a stiff dough and drop from a spoon on a buttered pan and bake in a good oven. If the dough is too thin they will spread and be flat when baked. ”

“ Take one cup of the potato sponge, one well-beaten egg, one tablespoonful of shortening, and one half teaspoonful of salt. Beat together with a knife till it is smooth, and then add rye flour till it is a soft dough, too thick to pour but too thin to handle. Put it in the ice box, and one hour before they are to be cooked take it out and set in a warm place to rise. Grease a cold griddle and muffin rings, half fill the rings with the dough, and set the griddle over a moderate fire. As the griddle heats the muffins will rise and be well risen when they begin to bake. ”

“ My first experiments were failures and I was discouraged because, instead of saving food, I was wasting it, and yet I was unwilling to acknowledge myself defeated by the little square of leaven that came to me so attractively done up in tinfoil. ”