Muffins

Cream together 1 cup sugar and 1/2 cup good shortening, add 2 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to make a little stiffer than cake batter, sifted with 2 teaspoons baking powder. Bake in muffin tins. - Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111.

Variation I

Cream together 1 egg, 1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter, same as for cake. Put a tablespoon of batter in each muffin ring and bake. These are nice warm or cold. - Mrs. C. C. Cleveland, Bart-lett, 111.

Berry Muffins

Sift together 1/4 cup of butter and 2 tablespoons of sugar and add the beaten yolks of 2 eggs. Stir into the mixture alternately 1 cup of sweet milk and a little salt, 2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh blackberries or blueberries, thoroughly cleaned, and sprinkle with sugar. Pour in buttered muffin-tins and bake about 1/2 hr. Serve warm. - Mrs. C. J. Jeffries, Winnetka, 111.

Berkshire Muffins

Mix dry 1/2 cup cornmeal, 1/2 cup flour, 1/2 cup cooked rice, 2 tablespoons sugar, 1/2 teaspoon salt; add 2/3 cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 tablespoons baking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, beaten stiff. - Mrs. H. B. Sanborne, Bartlett, 111.

Buttermilk Muffins

Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 egg beaten in a little salt, 1/2 teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. - Mrs. C. J. Jeffries, Winnetka, 111.

Chicago Muffins

Mix together 1 1/2 pts. of flour, 1/2 pt. of cornmeal, 2 teaspoons of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. - Mrs. C. J. Jeffries, Winnetka, 111.

Cornmeal Muffins

Mix together 1 cup flour 1/2 cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, 1/2 teaspoon salt, 1 egg, 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. - Mrs. Almond Case, Palatine, 111.

Chestnut Muffins

Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, beaten with 1/2 cup milk, and 1/2 cup flour, sifted with a teaspoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. - Mrs. C. F. Adams, Franklin, 111.

Crumb Muffins

Brown the bread in the oven and pound to 1 1/2 cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, 1/2 cup white flour, 1 heaping teaspoon baking powder. Beat well. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.