Muffins - II

Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted butter. Sift the dry ingredients together, beat the eggs till very light, mix with the milk and melted butter. Sift the dry mixture gradually into the milk and eggs, stirring constantly. Bake twenty-five minutes in muffin-tins.

Cream Muffins

Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two table-spoonfuls of shortening, melted - equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately.

Buttermilk Muffins

Four cupfuls of buttermilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.

Muffins - III

Sift together two cupfuls of flour, two table-spoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one table-spoonful of melted butter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in muffin-rings.

Muffins - IV

Make like Muffins V, using a quarter cupful each of sugar and melted butter, and two or three eggs, well beaten.

Blueberry Muffins

Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly.

Muffins - V

Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven.

Muffins - VI

Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in muffin-tins in a quick oven.

Cerealine Muffins

Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cere-aline, and one cupful of milk. Bake in buttered muffin-pans.

Batter Muffins

Three cupfuls of sour milk and one teaspoon-ful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter. Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in buttered muffin-tins.

Southern Muffins

Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot buttered muffin-tins.

Muffins - VII

Two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of melted butter, two table-spoonfuls of sugar, one cupful of milk and one egg, well beaten. Bake in buttered muffin-tins.