Raised Flour Muffins Or Sally Lunns (With Yeast)

1 cup milk, scalded and cooled. ½ teaspoonful salt, scant. 1 teaspoonful sugar. ¼ cup yeast.

1 egg, yolk and white beaten separately.

Flour enough to make a drop batter.

If intended for tea, add two tablespoonfuls of sugar, and mix late in the forenoon. They will rise in five or six hours; then add one large tablespoonful of butter melted. When well mixed, fill muffin pans two thirds full. Let them rise fifteen or twenty minutes, and bake in a hot oven. Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing. When ready to bake, have the griddle and rings well greased; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring; cook until brown and well risen, then turn ring and muffin together, and brown the other side. Pull them apart, never cut them. This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn. Cut with the point of a warm knife. If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place. In the morning add the egg, melted butter, and salt, and bake as usual.

Muffins Or Sally Lunns, No. 2 (Made Quickly)

1 pint flour.

3 level teaspoons baking-powder.

½ teaspoon salt, scant.

2 eggs, beaten separately.

½ cup milk.

½ cup butter, melted.

Mix flour, baking-powder, and salt. Beat the yolks, and add the milk and melted butter. Put the two mixtures together quickly; add the whites last. Fill muffin pans two thirds full, and bake fifteen minutes in a very hot oven. This makes eight muffins. If for tea, add two tablespoonfuls of sugar to the flour. Use a scant cup of milk and one fourth of a cup of butter if you prefer.

Oatmeal Biscuit. (Miss Barnes.)

3 cups boiling water. 1 cup oatmeal.

1 scant teaspoonful salt.

Pour the water on the oatmeal; add the salt, and cook three hours in a double boiler. While still warm, add one large tablespoonful of butter, and half a cup of sugar.

When cool, add half a cup of yeast, and flour to make a stiff dough. Let it rise over night. In the morning bake in gem pans twenty minutes or till brown.

Tea Cakes

2½ cups St. Louis flour.

½ teaspoonful soda and

1 teaspoonful cream of tartar, or

4 level teaspoons baking powder.

½ cup sugar.

½ teaspoonful salt.

1 egg.

1 cup milk.

1 tablespoonful butter, melted.

Mix in the order given, and bake in gem pans or cups. Add one cup of berries, and it makes a delicious berry cake.

Cream Muffins

1 pint flour.

½ teaspoonful salt.

½ teaspoonful soda and

1 teaspoonful cream of tartar, or

3 level teaspoons baking-powder.

Yolks of 2 eggs, beaten lightly. ¾ cup cream or enough to make a drop batter. Whites of 2 eggs beaten stiff.

Bake in muffin pans, and serve very hot.