GREEN CORN GEMS

2 cups green corn put through food chopper 1/4 cup milk or 1/2 cup if corn is dry 2 eggs 2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1 teaspoon salt 1/8 teaspoon pepper

To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well.  Drop into hot greased gem pans.  Bake in hot oven 20 to 25 minutes.

SCONES

2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1 teaspoon salt 2 tablespoons sugar 2 tablespoons shortening 2 eggs 1/3 to 1/2 cup milk

Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly.  Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough.  Roll out 1/2 inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; sprinkle with sugar.  Bake about 25 minutes in hot oven.

CURRANT TEA CAKES

2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 cup sugar 3/4 teaspoon salt 1 cup milk 1 egg 2 tablespoons shortening 1/2 cup currants

Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have been washed, dried and floured and mix well.  The batter should be stiff.  Half fill greased hot muffin tins and bake about 20 minutes in hot oven.

FIG ENVELOPES

2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons shortening 2/3 cup milk 1 cup chopped figs 1 egg

Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly; add slowly enough milk to form stiff dough.  Roll out 1/4 inch thick on floured board, handling as little as possible; cut into squares and on each piece put one tablespoon of fig; brush edges of dough with cold milk; fold like envelope and press edges together; brush tops with egg beaten with one tablespoon milk and one teaspoon sugar.  Bake about 20 minutes in hot oven.

SALLY LUNN

2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk 2 eggs 2 tablespoons shortening

Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well.  Bake in greased shallow pan in moderate oven about 25 minutes.

GRIDDLE CAKES AND WAFFLES

Eggs add to the richness of griddle cakes, but are not essential.  The batter must be thin and the cake not too large when baked.  An iron frying pan may be used instead of griddle.  In any case grease only enough to keep the cakes from sticking and have very hot before baking.  Cakes should be turned only once.