Breakfast Muffins

Three eggs, 1 breakfastcupful milk, 1 tablespoonful butter melted, 1 tablespoonful sugar, a pinch of salt, 2 heaped teaspoonfuls baking-powder.

Whisk the eggs and mix with the milk; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk.

Graham Muffins

One quart Graham flour, 2 teaspoonfuls baking-powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful sugar, 1/2 teaspoonful salt, milk enough to make a batter as thick as for griddle cakes.

Bake in muffin-rings, about 20 minutes, in a quick oven.

Rice Muffins

Two cups cold boiled rice, 1 pint flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 teaspoonfuls baking-powder, 1/2 pint milk, 3 eggs.

Mix into a smooth and rather firm batter, and bake as above.

Oatmeal Muffins

One cup oatmeal, 1 1/2 pints flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 pint milk, 1 tablespoonful lard, 2 eggs.

Mix smoothly into a batter rather thinner than for cup cakes. Pill the muffin-rings 2/3 full and bake in a hot oven.