Mrs. Richard H. Hanson

4 eggs,

1 quart sweet milk,

1 quart flour,

1 tablespoon melted butter,

A little salt.

Beat the eggs separately. Add milk and butter to yolks and then the flour. Add whites last and bake in hot muffin-irons.

Cream Muffins

1 1/2 pints flour, 2 eggs.

Use whites of eggs only. Mix eggs and little cream, little salt, and then the flour. Use enough cream to make batter right consistency. Grease muffin-irons. When hot, pour half full and bake quickly.

Marcellus's Wheat Muffins

2 cups flour,

2 teaspoons baking-powder,

1 teaspoon salt,

2 tablespoons melted butter, 2 tablespoons sugar,

1 cup milk,

1 well-beaten egg,

Bake in muffin tins and serve hot.

Marcellus's Corn Muffins (No. 1)

1 pint buttermilk, 1/2 pint corn meal, 1 teaspoon soda, 1/2 teaspoon salt,

1 tablespoon melted lard. 8

Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown.

Corn Muffins (No. 2)

1 pint of buttermilk,

1/2 pint of white corn meal,

1 teaspoon of soda,

1/2 teaspoon of salt,

1 egg,

1 large kitchen spoon of rich cream,

1 large kitchen spoon of cooked rice or grits.

Mash the hominy till very smooth. Add salt, egg, and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven.