New Hampshire Muffins

Beat together three eggs and one cupful of milk. Add a pinch of salt and one teaspoonful of powdered sugar. Sift together two cupfuls of flour and one heaping teaspoonful of baking powder. Combine mixtures, beat well, and bake in hot buttered gem-irons. The cups should be about half full of the batter and the oven only moderately hot.

Oatmeal Gems

Pour one cupful of boiling water over one cupful of steam-cooked oatmeal and let it stand over night. Mix one cupful of flour, two tea-spoonfuls of baking powder, and a half a teaspoonful of salt. Sift, mix with the soaked oatmeal, and add enough flour to make a batter that will drop easily from the spoon. Bake in buttered muffin-pans.

Popovers

One cupful of flour, measured after sifting, one egg, unbeaten, one cupful of milk, and a pinch of salt. Butter a gem-pan and put it into a hot oven. Mix all the ingredients together, stirring hard with a wooden spoon. When the pan is hissing hot, pour in the batter, filling each compartment half or two thirds full. Bake in a very hot oven till well puffed and golden brown, cover with a paper and finish baking. This quantity makes a dozen popovers.

Popovers - II

Two eggs, well beaten, one cup of flour, one cupful of milk, one teaspoonful of salt. Prepare as above and bake in buttered custard cups.

Fruit Popovers

Make the batter for Popovers I. Drop a piece of banana, a few blueberries, or a bit of preserved fruit or jam, or a steamed fig into each small cup of batter, which will rise in the cup and almost cover the fruit. These may be served with a simple syrup in place of pancakes or waffles.

Puffs

Boil two cupfuls of milk with half a cupful of butter. Stir in one cupful and a half of sifted flour and let cool. Beat five eggs separately and add. Fill buttered custard cups half full of the batter and bake in a quick oven. Serve on a hot plate and sprinkle with sugar if desired.

Rice Muffins

One cupful of cold boiled rice, two cupfuls of flour, two eggs, beaten separately, two table-spoonfuls of lard or butter, a teaspoonful of salt, and milk enough to make a thin batter. Beat hard and bake in a quick oven.

Rice Muffins - II

One cupful of milk, one and one half cupfuls of flour, half a cupful of cold boiled rice, two level teaspoonfuls of baking powder, a pinch of salt, a teaspoonful of sugar, a heaping tea-spoonful of butter, and one egg well beaten. Mix the dry ingredients, then melt the butter and rub it into the rice, add the egg, then the milk. Combine the two mixtures, beat well, and bake twenty-five minutes in buttered muffin-tins in a moderate oven.

Rye Muffins

Sift together one cupful each of rye meal and white flour, add two teaspoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of milk. Bake in buttered muffin-rings.