One egg, two tablespoonfuls melted butter, one cupful sweet milk, one and one-half cupfuls flour with one and one-half tea-spoonfuls baking powder. Bake twenty minutes or more in gem tins. - Mrs. Dermont, Williams, Ariz.

Graham Muffins

Two cupfuls-of graham flour, one cupful wheat flour, three tablespoons of sugar, two teaspoons of baking powder, a pinch of salt, one egg, beaten well: one cup milk. Lastly, add about one-half cup milk. - Miss Elva Burns, Cliffs, Ariz.

Muffins

Two cups sifted flour, four level teaspoons baking powder and one level teaspoon salt, two tablespoons sugar, one tablespoon cottolene, one egg and one cup milk. Bake in muffin pans. - Mrs. F. W. Smith, Williams, Ariz.

Breakfast Muffins

One-third cup butter, one-fourth cup sugar, one-fourth teaspoon salt, one egg, three-fourths cup milk, three cups flour, four teaspoons baking powder. Cream the butter and sugar, add the beaten egg, the milk, and stir in the flour which has been sifted with the baking powder. Bake in buttered gem pans about twenty or twenty-five minutes. - A Friend, Williams, Ariz.

Ham Muffins

Sift together two cups of flour, one teaspoonful of salt, two teaspoonfuls of baking powder and one teaspoonful of sugar; add one cup of finely minced ham (one-fourth fat) and mix to a batter with one well beaten egg and one cup of milk. Put in heated and greased muffin tins and bake twenty minutes in a hot oven. - Mrs. C. A. Collett (nee Mrs. Simpson) California.

Muffins

Two eggs, three tablespoons melted butter, two tablespoons corn meal, two tablespoons sugar, two teaspoons baking powder, one cup milk, one and one-half cups flour, pinch salt. Beat eggs and add last thing. - Miss Mary E. Walker, Flagstaff, Ariz.

One Egg Muffins

Two cups flour, two and one-half teaspoons baking powder, one-half teaspoon salt, one cup milk, one and one-half teaspoons melted butter, one egg, one and one-half teaspoons sugar. Mix and sift dry ingredients, add milk slowly, then egg well beaten, and melted butter; bake in buttered gem pans about twenty-five minutes. If iron pans are used, heat thoroughly before putting in the mixture. This amount makes fifteen muffins. - Miss Katherine Wells, Glendale, Calif.

Rice Muffins

Make a batter of one quart milk, three eggs, well beaten; one teaspoonful salt, one teaspoonful sugar, two cupfuls of flour with two scant teaspoonful baking powder. Sift, mix thoroughly, then beat in a cupful of cold cooked rice. Beat very hard for five minutes and bake in a quick oven. Serve hot. - Mrs. H. Ritter, Williams, Ariz.

Rice Muffins

Two cups flour, three-fourths cup cooked rice (hot), two teaspoons baking powder, two tablespoons sugar, one cup milk, one egg, two tablespoons melted butter, one-half teaspoon salt. Method - Sift and mix flour, salt and baking powder. Beat in one-half the milk, the well beaten egg, the remainder of the milk with the rice and beat thoroughly and quickly; then add the butter. Bake in hot buttered gem pans in a hot oven. - Mrs. A. W. Richardson, Los Angeles, Calif.

Rice Muffins

Sift two cups of flour, two teaspoonfuls of baking powder, half a teaspoon of salt, a scant one-fourth cup of sugar; beat one egg, add one cup of milk, half a cup of hot, boiled rice, mixed with three tablespoons of melted butter; stir well and bake in muffin tins. - Mrs. Geo. Barney, Williams, Ariz.