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Reference
>
Farmer's Cookbook
>
BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
> Rye Muffins II
Rye Muffins I
Rye Gems
CONTENTS
·
BIBLIOGRAPHIC RECORD
Rye Muffins II
1
1
/
4
cups rye meal
1
/
4
cup molasses
1
1
/
4
cups flour
1
1
/
4
cups milk
4 teaspoons baking powder
1 egg
1 teaspoon salt
1 tablespoon melted butter
Mix and bake as Graham Muffins II, adding molasses with milk.
CONTENTS
·
BIBLIOGRAPHIC RECORD
Rye Muffins I
Rye Gems
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