muffin tins.

JOHNNY CAKE

1-1/2 cups yellow corn meal
3/4 cup flour, sifted
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
2 tblsp. sugar
2 eggs, beaten
1-1/4 cups sour milk or buttermilk
1/4 cup shortening, melted

Sift flour, corn meal, baking powder, soda, salt and sugar together.
Combine eggs and sour milk (or buttermilk) and add to the flour mixture.
Mix well and stir in the shortening. Bake in greased 8 x 8 x 2-inch pan,
in moderately hot oven (375-f) 40 minutes.

BRAN MUFFINS

1 cup flour
3-1/2 tsp. baking powder
1/2 tsp. salt
2 tblsp. brown sugar
1 cup bran
1 egg, beaten
2/3 cup milk
2 tblsp. shortening, melted

Sift the flour, baking powder and salt. Stir in the sugar and bran.
Combine the beaten egg, milk and melted shortening. Add to the dry
ingredients and mix quickly. Turn into greased muffin pans and bake in
hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be
added.

BACON MUFFINS

2 cups flour
1 tablespoon sugar
3 tablespoons melted shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup bits crisp bacon

Sift flour, add sugar, salt and baking powder and sift again, add beaten
egg and milk. Add melted shortening beating in quickly. Add bits of
crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve
with orange marmalade.

FASTNACHTS--Raised Doughnuts

For the Sponge:

1 cake yeast
2 cups lukewarm water
4 scant cups sifted flour

At night break and soak yeast in lukewarm water for 20 minutes. Mix with
flour to a thick batter. Cover, let rise in warm place overnight until
doubled.

For the Dough:

1/2 cup shortening
3/8 cup sugar
1-1/2 teaspoons salt
2 eggs
1/2 teaspoon ground nutmeg
5 cups or more of flour

In the morning cream together the shortening, sugar and salt. Add this
to the risen sponge, with the beaten eggs and spice. Stir in as much
flour as mixture will take up readily, making a rather soft dough. Mix
well. Let rise until doubled in bulk. If desired, stir down and let rise
again until nearly doubled. Turn onto floured board, pat or roll until
1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and
let rise until doubled. Fry in deep hot fat about 375 degrees. If no
thermometer is at hand, test temperature with 1 inch square of bread,
which should brown in 1 minute.

[Illustration: Becky