Graham Muffins

2 cups graham flour 2 tablespoons sugar 1/2 teaspoon salt

1 egg

3/4 teaspoon soda

1 1/2 cups sour milk

1/2 tablespoon shortening

1 teaspoon baking powder

Sift the flour with the other dry ingredients, and turn the bran back into it. Add the milk gradually, the well-beaten egg, and the melted shortening. Fill well-greased muffin-tins about two-thirds full and bake in a hot oven (400°-425° F.) from twenty to twenty-five minutes.

Corn-Meal Muffins

1 cup corn-meal

1 cup flour

1/2 teaspoon salt

4 teaspoons baking-powder

1 cup milk

1 egg

2 tablespoons shortening

Mix and sift the corn-meal, flour, salt and baking-powder. Add the milk gradually, then the well-beaten egg, and melted fat. Bake in well-greased muffin-pans in a hot oven (400°-425° F.).

Jelly Corn Muffins

Use the recipe for corn-meal muffins. Fill greased muffin-tins one-fourth full, put a teaspoon of jelly on the top of the batter in each cup, cover the jelly with more batter and bake in a hot oven (400°- 425° F).

Corn Muffins With Dates

1 cup white corn-meal

2 tablespoons brown sugar

1 teaspoon salt

2 tablespoons shortening 1 1/4 cups milk

1 cup flour

4 teaspoons baking-powder

1 egg

1/2 cup chopped dates

Mix the corn-meal, sugar, salt and melted shortening. Scald the milk, pour it over the mixture, and let it stand until the meal swells. When cool, add the flour sifted with the baking-powder, the well-beaten egg and the dates. Beat thoroughly, and bake in greased muffin-tins in a hot oven (400° - 425° F.).

Corn-Meal Rolls

1 1/4 cups bread flour

1/4 cup corn-meal

3 teaspoons baking-powder

1 teaspoon salt

1/3 cup milk

1 tablespoon sugar

2 tablespoons shortening 1 egg

Mix and sift dry ingredients and cut in the fat. Beat the egg and add it to the milk. Combine the liquid with the dry ingredients. Knead slightly, roll out and shape as Parker House rolls. Bake in a hot oven (400 °- 425 ° F.) for twenty to twenty-five minutes.

Rice Muffins

1/4 cup sugar

3/4 cup boiled rice

1 egg

2 tablespoons shortening

1 cup milk

5 teaspoons baking-powder

2 1/4 cups flour

1 teaspoon salt

Mix sugar, boiled rice, egg, melted shortening and milk. Sift baking-powder, salt, and flour together, and add. Bake in greased muffin-pans in a hot oven (400°- 425° F.) for thirty-minutes.

Raisin Bran Muffins

1 cup bran

3/4 cup flour

4 teaspoons baking-powder

1/2 teaspoon salt

1 1/2 tablespoons molasses

1 tablespoon melted shortening 1/2 cup seeded raisins 1/2 cup milk 1 egg

Mix and sift the flour, baking-powder and salt, stir in the bran, add the molasses, the melted fat, raisins and the milk gradually. Then add the well-beaten egg and bake in muffin-tins in a hot oven (400°- 425° F.) for thirty minutes.