32. Corn-Pone

One quart Indian meal, one teaspoonful salt, two tablespoonfuls melted butter or shortening, cold water to make a soft dough. Bake in a thin cake, in a hot oven.

33. Graham Puffs No. 1

Beat one egg then add one pint sweet milk, one pint Graham flour, and a pinch of salt. Beat all briskly with egg beater, pour in hot-greased gem pans, and bake in hot oven.

This amount makes twelve puffs. Hot cups, greased, are better than tins.

34. German Puffs No. 2

One pint sweet milk, one-half pound flour, two ounces butter, and four eggs. Separate the eggs and beat the yolks until thick; warm the butter and milk until the butter is melted; when cold, stir in, slowly, the yolks of the eggs; mix with the flour. Whisk the whites dry, stir through very lightly and bake in buttered cups not half full.

35. Pop-Overs

One egg, white and yolk beaten separately, one cup sweet milk, one cup flour, a pinch salt. Bake twenty minutes in greased cups.

36. Whole-Wheat Pop-Overs

One and one-half cups entire-wheat flour, one-half cup white flour, one tablespoonful sugar, one tea-spoonful salt, one tablespoonful melted butter, three eggs, beaten separately. Beat batter well and bake in buttered stoneware cups for twenty minutes in hot' oven, then reduce the heat and bake twenty minutes more. They will rise to three or four times their height.

37. Crumpets

Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast cake dissolved in warm water. Warm the milk; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin rings on a hot griddle, or in patty pans in the oven. In either case fill the pans or rings only half full, as the crumpets will rise in baking.