Tea Cake (Loaf)

1 pint flour.

teaspoonful soda and 1 teaspoonful cream of tartar, or 3 level teaspoons baking-powder. teaspoonful salt. 3 eggs, yolks beaten and mixed with 3 tablespoonfuls sugar.

1 cup milk (mixed with the yolks and sugar).

2 tablespoonfuls melted butter. Whites of the eggs added last.

Bake in a brickloaf pan, in a hot oven. To be eaten hot as a tea cake.

Granulated Wheat Muffins

1 cups granulated wheat (Health Food or Arlington). teaspoonful salt. 2 level teaspoons baking-powder.

1 tablespoonful sugar. 1 egg.

1 scant cup milk. cup water.

Mix in the order given, and bake in hissing hot gem pans twenty minutes.

Fried Rye Muffins

cup rye meal.

cup flour.

teaspoonful soda and

1 teaspoonful cream of tartar, or

3 level teasp. baking-powder.

1 tablespoonful sugar. 1 saltspoouful salt. 1 egg. cup milk.

Mix in the order given, and drop from a small tablespoon into hot fat. Cook until the muffins will not stick when tried with a fork.

Fried Rye Muffins (Sour Milk)

1 pint sour milk. cup of molasses. 1 saltspoonful salt.

1 saltspoonful cinnamon.

1 teaspoonful soda.

2 eggs.

Rye flour to make a stiff drop batter. Fry as in the preceding rule.

Rye Muffins. (Miss Parloa.)

1 cup rye flour, or sifted rye meal.

3 cup sugar.

3 teaspoonful salt.

3 level teasp. baking-powder.

1 cup white flour.

1 egg.

1 cup milk.

Mix rye, sugar, salt, flour, and baking-powder thoroughly. Beat the egg; add the milk, and stir quickly into the dry mixture, Bake in hot gem or muffin pans twenty-five minutes.

Corn Muffins. (From An Unknown Friend.)

1 cup common corn meal.

2 tablespoonfuls sugar. 1 scant teaspoonful salt.

1 even tablespoonful butter. 5 cups boiling water.

Mix at night the meal, sugar, and salt in the top of the double boiler; add the butter and boiling water, stir until smooth, and cook an hour. Turn into a mixing-bowl, and pour over it one fourth of a cup of water to prevent a crust from forming. In the morning beat it up soft and smooth. Mix one cup and a half of fine yellow corn flour, one cup and a half of white flour, two even tea-spoonfuls of baking-powder, and stir them into the cooked meal. Add one egg, well beaten. Drop the mixture into round iron gem pans, and bake in a hot oven.

To make corn and rye muffins, add, in the morning,

1 cup yellow corn flour. 1 cup rye flour.

1 cup common flour.

Or make corn and whole-wheat muffins by adding

1 cups yellow corn flour. 1 cup whole-wheat flour, Franklin or Arlington.

3 cup common flour.

These are delicious. This rule makes fifteen muffins. If fewer be desired, half of the cooked corn-meal mixture may be used, and the remainder reserved for another baking. But in this case do not forget to halve the dry mixture added in the morning, and to use one small egg.

Corn And Rice Muffins

1 pint white corn meal. 1 teaspoonful salt 1 tablespoonful flour. 1 cup cold boiled rice. 1 teaspoonful soda, scant.

1 pint sour milk. 1 egg.

1 tablespoonful melted butter, or drippings.

Bake in muffin pans about twenty minutes.

Fried Flour Muffins. (Miss I. A. Maynard.)

1 egg.

cup sugar.

cup milk.

3 level teasp. baking-powder.

1 saltspoonful salt. Flour enough to make a stiff batter.

Mix salt and baking-powder with two cups of flour. Beat the egg very light; add the sugar, and beat again. Add the milk, then the flour, with enough more, if needed, to make a stiff batter. Drop from a spoon into hot fat.