Sift one and one-half cups flour, one-quarter teaspoon salt, one tablespoon sugar, two and one-half teaspoons baking powder. Mix in one-quarter cup lard. In separate dish put one egg beaten and one-half cup milk. Beat this mixture into flour mixture. Pour in muffin pans. Bake in hot oven fifteen minutes. Loma B. McDermott.

Blueberry Muffins

Mix two scant cups flour, two teaspoons baking powder, one-half cup sugar, two tablespoons butter, one-half cup milk, two egg yolks. Add one cup floured blueberries, two egg whites beaten stiff. Marian B. Jackson.

Date Muffins

Cream two tablespoons fat and two tablespoons sugar. Add one cup milk, two cups cake flour, one egg, one-half teaspoon salt, three teaspoons baking powder, one-half cup stoned and chopped dates. Bake twenty-five to thirty minutes in muffin pans, 375° to 400°.

Ethel L. Poyer.

Potato Flour Muffins

To four beaten egg yolks, add pinch salt, one tablespoon sugar. Fold in four stiffly beaten egg whites. Fold in one-half cup white potato flour sifted twice with one teaspoon baking powder. Add two tablespoons ice water. Bake in moderate oven fifteen to twenty minutes.

Mrs. Edward M. Johnson.