2 cups bread flour

2 teaspoons baking powder

1 cup milk

2 tablespoons melted butter

1 teaspoon salt

Mix and sift the dry ingredients, add the milk slowly and the melted butter. Bake in moderate oven in buttered gem pans. Let them stand in the oven after baking, with the door ajar, that the crust may be dry and crisp.

Blueberry Muffins

1 cup fresh blueberries

2 tablespoons butter 2 tablespoons sugar

3/4 cup milk

2 cups sifted flour

1/2 teaspoon salt

4 teaspoons baking powder

Sift the baking powder, flour and salt together. Cream the butter and sugar. Add the milk and the dry ingredients alternately. At the last fold in the blueberries.

Date Muffins

1/4 cup butter 1/4 cup sugar 3/4 cup milk

2 cups white flour 1/2 teaspoon salt 1/2 pound dates

4 teaspoons baking powder

Put the dates in cold water. Remove the seeds, and then wash in hot water. Cut in small pieces. Currants or raisins may be used if preferred. Sift the baking powder, salt and flour together. Cream the butter and sugar. Add the milk and the flour alternately, and lastly, fold in the chopped dates. Bake in buttered muffin tins twenty to twenty-five minutes in hot oven.

Rice Muffins

2 1/4 cups flour

3/4 cup hot cooked rice

2 tablespoons melted butter

1 cup milk

1/2 teaspoon salt

5 teaspoons baking powder

2 tablespoons sugar

Mix and sift the flour, baking powder, sugar and salt together. Add the milk to the dry ingredients. Mix thoroughly. Add the butter and fold in the rice; it will take a scant quarter of a cup of raw rice to make three-quarters of a cup of boiled rice. Turn into buttered gem pans, and bake in a quick oven twenty to thirty minutes.

Raised Muffins

1 pint of milk scalded 1/2 yeast-cake

2 tablespoons butter

1/2 teaspoon salt 2 1/2 cups of flour 1/4 cup warm water

Scald the milk, add the butter, sugar and salt. When lukewarm, add the yeast dissolved in quarter of a cup of lukewarm water. Stir in enough flour to bake a drop batter, cover with a cloth, place it in a warm place to rise over night. In the morning, stir it, and pour into greased muffin-rings on a hot soapstone griddle, filling the rings half full of batter. Turn the muffins with a pancake turner, and bake them on both sides until a thin brown crust is formed.