Muffins

Cream 1-3 cup of butter, add gradually ½ cup of sugar and ¼ teaspoonful of salt, 1 egg beaten light, ¾ cup of milk, 2 cups of flour, 2 level teaspoons baking powder. Bake in hot gem pans 25 minutes. - Mrs. W. W. Bentley.

Gluten Flour Muffins

One egg, 1 cup milk, 1 tablespoon melted butter, 1¼ cups of gluten flour, 1 teaspoon of baking powder and a pinch of salt. - Mrs. Geo. Mathews.

Plain Waffles

Sift 3 cups flour, 4 teaspoons baking powder and 1 teaspoon salt, stir in 1 ½ cups of milk, beaten yolks of 3 eggs, 2 tablespoons melted butter and fold in the stiffly beaten whites of eggs. Heat your waffle iron, grease both sides, put a spoonful in each section, close, turn at once. They should be an even brown and very crisp when done. Serve very hot with butter and sugar, with syrup or with fruit.

- Mrs. John E. Hill.

Airy Waffles

Flour, 1 quart; eggs, 3; milk, 1½ pints; butter, 2 ounces; salt, ½ teaspoon; baking powder, 2 teaspoons. Rub butter in flour, add salt. Beat eggs till light. Mix yolks with milk. Add this gradually to the flour, beating well. When ready to bake add baking powder and well beaten whites.

- Miss Metcalfe.

Waffles

Mix well 1 quart of sifted flour with 3 teaspoons of baking powder. Rub ½ cup butter in the flour; add 3 eggs beaten separately; add sweet milk enough to make batter. Bake in well greased waffle irons. - Mrs. W. R. Powell.