Crumpets (Sweet.)

1 pint raised dough.

3 eggs.

3 tablespoonfuls butter. 1/2 cup white sugar.

When your bread has passed its second rising, work into the above-named quantity the melted butter, then the eggs and sugar, beaten together until very light. Bake in muffin-rings about twenty minutes.

Crumpets (Plain.)+

3 cups warm milk.

1/2 cup yeast.

2 tablespoonfuls melted butter.

1 saltspoonful salt, and the same of soda, dissolved in hot water. Flour to make good batter.

Set these ingredients - leaving out the butter and soda

- as a sponge. When very light, beat in the melted but-ter, with a very little flour, to prevent the butter from thinning the batter too much; stir in the soda hard, fill pattypans or muffin-rings with the mixture, and let them stand fifteen minutes before baking.

This is an excellent, easy, and economical receipt.

Graham Muffins+

3 cups Graham flour. 1 " white flour.

1 quart of milk.

3/4 cup yeast.

1 tablespoonful lard or butter.

1 teaspoonful salt.

2 tablespoonfuls sugar.

Set to rise over night, and bake in muffin-rings twenty minutes in a quick oven. Eat hot.

Queen Muffins+

1 quart of milk. 3/4 cup of yeast.

2 tablespoonfuls white sugar.

1 teaspoonful salt.

Flour to make a good batter.

4 eggs.

Set the batter - leaving out the eggs - to rise over night. In the morning beat the eggs very light, stir into the batter, and bake in muffin-rings twenty minutes in a quick oven.

Cream Muffins+

1 quart sweet milk (half-cream, if you can get it). 1 " flour - heaping.

6 eggs.

1 tablespoonful butter, and the same of lard - melted together.

Beat the eggs light - the yolks and whites separately; add the milk, with a little salt, then the shortening, lastly the flour, stirrring in lightly. Bake immediately in well-greased rings half-filled with the batter. Your oven should be hot, and the muffins sent to table so soon as they are taken up.

Buttermilk Muffins

1 quart buttermilk, or " loppered " sweet milk.

2 eggs.

1 teaspoonful soda, dissolved in hot water.

Flour to make good batter.

Beat the eggs well and stir them into the milk, beating hard all the while; add the flour and salt, and at the last the soda. Bake at once in a quick oven.

"Mother's " Muffins+

1 pint milk.

1 egg.

1 tablespoonful lard.

1/2 cup yeast.

Flour for stiff batter.

1 teaspoonful salt.

Set to rise over night.

Charlotte Muffins

1 quart of flour.

- 3 eggs - the whites and yolks beaten separately and until stiff.

3 cups of milk. If sour, no disadvantage, if soda be added. A little salt.

The excellence of these depends upon thorough beating and quick baking.