Graham Muffins

Two eggs, well beaten, one-half cup sugar, one cup milk, one cup white flour, one cup graham flour, two teaspoons baking powder, two tablespoons melted butter, one teaspoon salt. Bake slowly.

Mrs. W. H. Allen.

Bran Muffins

Two cups bran, one cup flour, one and one-half cups sweet milk, one teaspoon salt, two tablespoons molasses, one teaspoon soda. Mrs. Lavinia.

Corn Muffins

One-half cup sugar, one-half cup butter or lard, creamed together; one or two eggs, one cup milk or water, two cups flour (sifted and even), three-quarters cup corn meal, salt, two teaspoons baking powder rounded. Makes about 18 muffins.

Mrs. Frank E. Ballard.

Honey Muffins

One bowl cereal, left over (Cream of Wheat, Algrain or any other), one cup honey, little salt, two eggs, well beaten, small amount raisins, one tablespoon butter, three heaping teaspoons baking powder, flour to make reasonably soft dough. Bake in muffin pans.

Mrs. Kirk Austin.