Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 123

Table of Contents

1⅔ cups rye flour

1⅓ cups flour

4 teaspoons baking powder

1 teaspoon salt

¼ cup molasses

1¼ cups milk

2 eggs

3 tablespoons melted butter

Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.