Cold boiled rice, hominy, oatmeal and stale bread that has been soaked
in cold water and then pressed dry and rubbed through a sieve may be
added to the griddle cakes and waffle batters.


MUFFINS

Muffins are made from a drop batter and may be baked in rings, on a
griddle, in muffin pans or in custard cups. To bake the muffins in
rings on a griddle upon the top of the stove--grease the griddle well,
and also have the rings well greased. Put the griddle on to heat when
starting to mix the drop batter and keep the rings cool until ready to
bake.

Place in a bowl or pitcher

One and one-half cupfuls of milk or equal parts of milk and
water,
One egg,
One teaspoonful salt,
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
Two and three-quarters cupfuls flour,
Five level teaspoonfuls baking powder.

Beat this mixture smooth and then place the rings on a hot griddle and
half fill with the drop batter. When well risen and nearly dry, turn
over, using the griddle-cake turner to turn the muffins and rings.
Bake on the other side. It will require about eighteen minutes to bake
these muffins. Tear them apart, butter and serve them at once.