Delicious Corn Muffins

Two eggs and two tablespoonfuls of sugar beaten together. Add one and a half teacup-fu.ls of sweet milk, a half teaspoonful of salt, one teacupful of corn meal (white preferred), two cupfuls of flour, sifted with two heaping teaspoonfuls baking powder, and last one ta-blespoouful of melted butter.

Mrs. A. J. Abbott.

Corn Muffins

Warm the utensils to be used in mixing. In the warmed bowl place half a pt. of corn meal, (white preferred), and add to it three-quarters of a cupful of scalding water; stir well. Add a small teaspoonful of butter, an even teaspoonful of sugar, half as much salt as sugar, and half a cupful of sweet milk. Add the milk, slowly stirring all the time. Add the yolk of an egg, a teaspoonful of baking powder and the whipped white of an egg. Bake in warmed muffin pans.

Mrs. Clara L. Houghton, Pacific Grove.

Corn Muffins

Place two cupfuls of milk on stove and when hot scatter in one heaping cupful of corn meal and cook until like custard, stirring constantly. Remove from stove; add one small teaspoonful of salt and stir until smooth. Mix in three heaping teaspoonfuls of unmelted shortening, add the well beaten yolks of three eggs, four if eggs are small, and lastly the whites beaten until stiff, adding about one-third at a time. Do not stir while putting whites in, but fold in, by lifting and turning batter with the spoon. No baking powder needed. Pour into hot, well greased tins, and bake twenty minutes in a moderate oven.

Mrs. H. S. Ball.

Muffins

l egg,

1 cupful of milk,

1 teaspoonful of sugar,

2teaspoonfuls of baking powder, A pinch of salt.

Beat eggs, salt and sugar thoroughly, add the milk, and flour to make a moderately stiff batter. Stir but little after putting in the flour. Have rings well greased and hot. Bake in quick oven.

Mrs. F. L. Walsh.

Muffins

4 cupfuls of flour, 4 eggs,

2 cupfuls of milk, (not very full), 1/2 cupful of sugar, 2 teaspoonfuls of butter, 4 teaspoonfuls of yeast powder, A little salt. Let it rise, then dip carefully into muffin tins and bake in a moderate oven.

Mrs. G. B. Richmond.

Wheat Muffins

1 1/2 cupfuls of sweet milk, 2 eggs,

1 tablespoonful of butter,

2teaspoonfuls of baking powder, 1/2 teaspoonful of salt.

Flour sufficient to make a smooth batter. Bake in muffin rings in a hot oven.

Mrs. C. K. Tuttle, Pacific Grove.

Cream Muffins

One pt. of flour sifted with one heaping teaspoonful of baking powder. Beat together one pt. of cream and a tablespoonful of butter, add two beaten eggs, mix in flour and drop in buttered muffin rings. Bake quickly.

Mrs. F. Gates.

Sour Cream Muffins

2 cupfuls of sour cream,

A little salt,

1/2 teaspoonful soda dissolved in a little warm water, Enough flour to make a thick batter. This quantity will make sixteen muffins.

Mrs. J. W. Stirling.

Tea Muffins

Butter the size of an egg, 1/2 cupful of sugar, (scant), 2 eggs,

1 1/2 cupfuls of milk, 1 1/2 teaspoonfuls of baking powder, Flour to make a thin batter. Have muffin tins very hot and well greased when batter is put in.

Mrs. Fitzell.

Raised Muffins

3/4 cupful of milk, 3/4 cupful of water,

1 egg,

1 teaspoonful of butter,

1 teaspoonful of sugar,

1 saltspoon of salt,

3 tablespoonfuls of potato yeast, or

1/3 cake of compressed yeast. Warm the milk and water slightly, add the other ingredients with flour to make a batter somewhat thicker than for griddle cakes. Set to rise over night In the morning put in muffin rings with as little stirring as possible, put in a warm place to rise a little more, and bake in hot oven about twenty minutes.

Mrs. H. Samuels.

Graham Muffins

2cupfuls of sour milk, 1 teaspoonful of soda,

1 tablespoonful of sugar, 1 egg, a little salt,

Graham flour to make a thin batter. Have muffin rings greased and very hot when batter is put in. Bake in a hot oven.

Mrs. H. J. Ball, San Jose.

Graham Gems

One cupful of graham flour and one cupful of sweet cream, (not too thick cream), warm the flour before mixing and bake in a very hot iron gem pan, in a very hot oven. Do not open the oven door during the first part of baking.

Mrs. J. G. Armstrong, Jr.