Entire Wheat Muffins

1 cup entire wheat flour 1/4 cup sugar 1 cup milk.

3 tablespoons melted shortening.

1 cup flour.

1 teaspoon salt.

1 egg.

4 teaspoons baking powder.

Mix dry ingredients; add milk gradually, egg well-beaten and butter; bake in hot oven in buttered muffin tins about twenty minutes.

Helen Faull, Alameda, Cal. University of California.

Graham Nut Muffins

1 cup graham flour 1 teaspoon salt 1 teaspoon baking soda 1 cup brown sugar.

2 cups wheat flour.

2 teaspoons baking powder.

2 tablespoons butter.

1 cup nuts.

2 cups sour milk.

Mix dry ingredients; add butter, nuts and sugar. Beat in two cups sour milk. Grease and flour pans. Bake in moderate oven fifteen to twenty minutes.

Mary Fetzer White, Ottumwa, la Northwestern University.

English Muffins

Set late the night before, for breakfast next morning, one cake Fleischmann's yeast, dissolved in three-quarters cup lukewarm water, one and one-half cups of milk and water, one and one-half tablespoons sugar, one egg, one and one-half tablespoons melted butter, one-half teaspoon salt and flour for stiff batter (about four cups). Mix butter, sugar, salt, egg, milk, yeast, water and flour. Let rise over night. In the morning, drop from spoon in ungreased muffin tins and bake in moderate oven. Makes 20.

Helena Olesen, Humboldt, Iowa. University of Wisconsin.

Date Muffins

1/3 cup butter 1 egg.

3/4 cup milk 1/2 teaspoon salt.

1/4 cup sugar.

2 cups pastry flour.

3 level teaspoons baking powder.

Scant 1/2 pound dates cut rather fine Cream butter, add sugar and egg beaten light; sift flour, salt and baking powder three times. Add these to mixture alternately with the milk. Beat thoroughly and then add dates. Put in well-buttered muffin pan and bake in hot oven fifteen or twenty minutes. Makes twelve muffins.

Lillian Wilson Vogt, Chicago, Ill. University of Illinois.

Cornmeal Muffins

1 cup flour.

2 tablespoons sugar 1/2 teaspoon salt.

1 cup milk.

1 cup cornmeal.

4 teaspoons baking powder.

1 egg.

2 tablespoons melted fat.

Sift dry ingredients. Beat eggs slightly, add milk, fat and combine with dry ingredients. Bake in greased muffin tin in moderate oven twenty to twenty-five minutes.

Blanche Bobbitt, Los Angeles, Cal. University of California.

Oatmeal Muffins

1 cup milk.

1 egg.

1 tablespoon sugar.

3 teaspoons baking powder.

2/3 cup rolled oats.

1/4 teaspoon salt.

1 1/2 cups flour.

2 tablespoons melted fat.

Scald milk and pour over rolled oats; cool and add well-beaten egg, then salt, flour, sugar and baking powder sifted together, and lastly melted fat. Beat well, place in muffin tins and bake in a moderate oven. Makes twelve muffins.

Lois Denman Stubblefield, Bloomington, Ill. Illinois Wesleyan University.