Raised Oatmeal Muffins (6 Hours)

1 pint scalded milk

1 cupful rolled oats

1 cupful butter or drippings

1 teaspoonful salt

1/2 cupful sugar

1 compressed yeast cake 1/2 cupful tepid water

2 cupfuls bread flour

2 cupfuls entire wheat flour

Add the sugar, salt, oatmeal and shortening to the milk. Let stand until lukewarm; dissolve the yeast in the warm water, add to the first mixture, then gradually beat in the flour. Set in a warm place to rise, and when double in bulk beat again, and half fill well-oiled muffin pans. Let rise till light, and bake in a moderate oven.

Raised Rice Muffins (Over Night)

1 cupful cooked brown or uncoated rice, dry

1 3/4 cupfuls milk 1/2 cupful sugar 1/2 teaspoonful salt

2 well-beaten egg yolks

4 tablespoonfuls butter or oleomargarine

4 cupfuls bread flour

1/2 compressed yeast cake, dissolved in 1/4 cupful warm milk

Scald the milk and add it to the rice, salt, sugar and shortening. Cool till tepid, add the yeast, and the egg well-beaten. Then beat in the flour a little at a time; set to rise and, when double in bulk, drop into well-oiled gem-pans, half filling them. Let rise again till the pans are full, and bake.

Raised "Sally Lunn" (5 Hours)

1/2 cupful scalded milk 1/2 cupful boiling water 1/2 compressed yeast cake, dissolved in 1/4 cupful tepid water 3 1/2 cupfuls bread flour

1/4 teaspoonful salt 2 tablespoonfuls sugar 2 eggs

1/4 cupful butter or oleomargarine 1/4 cupful lard

Cool the milk and water till tepid; add the dissolved yeast and 1 1/2 cupfuls of bread flour. Beat well, cover and set in a warm place to become light. Melt the butter and lard, add to the sponge with the salt, sugar, eggs well-beaten, and the remaining flour. Beat thoroughly, turn into well-oiled shallow pans, cover, let rise and bake.