MUFFINS

MATERIAL:

1/3 cup butter
1/4 cup sugar
1/4 teaspoon salt
1 egg
2 cups Pillsbury's Best
4 teaspoons baking powder
1 cup milk

WAY OF PREPARING:

Beat butter, sugar and egg until creamy. Add milk little at a time, stirring in gradually flour sifted with salt and baking powder. Grease muffin pan, heat slightly, put in mixture and bake in quick oven.

CREAMED POTATOES

MATERIAL:

6 medium potatoes
3 tablespoons Pillsbury's Best
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk

WAY OF PREPARING:

Pare potatoes, cut into dice, wash in cold water. Cover with boiling water, salt and place on range. Boil until tender, but not mealy. Have ready the cream dressing. This is made by rubbing flour and butter together, adding the milk, salt and pepper, and cooking in double boiler, stirring constantly until like custard. Drain potatoes of water, let them steam a moment, then stir lightly into dressing. Serve hot.

FUDGE

MATERIAL:

1-1/2 tablespoons butter
1 cup sugar
1/4 cup milk
2 tablespoons molasses
1 square chocolate
1/2 teaspoon vanilla

WAY OF PREPARING:

Melt butter in a granite pan. Add sugar, milk and molasses, stirring gently until sugar is dissolved. Boil slowly without stirring for five minutes. Add chocolate square and stir until melted. Boil again until a little of mixture dropped in cold water seems brittle. Take from range, add vanilla, beat until it begins to thicken, then pour into a buttered pan. Cool and mark into squares.