Muffins

Two cups of sifted flour, 1 cup milk, 3 eggs, 1 tablespoon butter, salt. Measure 2 cups of sifted flour to which add a little salt and 1 cup of milk, stirring well. Beat the yolks of 3 eggs thoroughly and add to the batter; beat whites of eggs to a stiff froth and add. Take an even tablespoon of butter, heat it and stir into mixture just before pouring into the gem pans; bake in oven for 10 minutes. - H. H. S.

One Egg Muffins

Two cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, 1 cup milk, 2 tablespoons melted butter, 1 egg. Mix and sift dry ingredients; add gradually milk, egg well beaten and melted butter; bake in buttered gem pans 25 minutes.

Oatmeal Muffins

One cup cooked oatmeal, 1 1/2 cups flour, 1/2 cup milk, 2 tablespoons sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons melted butter. Mix and sift flour, salt, sugar and baking powder; add milk ( 1/4 cup), egg well beaten, oatmeal mixed with 1/4 cup milk. Beat well; add butter and bake in gem pans well buttered.

Rye And Corn Muffins

One egg beaten; add 1 cup of milk, lump of butter melted and pinch of salt, 2 teaspoons sugar and 1/2 cup cornmeal, 1/2 cup rye and 1/3 cup flour, sifted together with 1 heaping teaspoon of baking powder. Bake in hot muffin pan in well heated oven. - Mrs. J. H. B.

Rice Muffins

One cup of cooked rice, 1 cup milk, 2 eggs, 1 cup flour, a little melted butter, a little salt and sugar, 1 teaspoon baking powder.

Squash Muffins

One egg, 1 cupful squash (sifted), 2 table-spoonfuls sugar, 1 tablespoonful butter, 2 large cupfuls of milk, 3 eupfuls flour, 2 large teaspoonfuls yeast powder, salt. Bake in muffin or gem pans. - C. M. B.

Twin Mountain Muffins

One-quarter cup butter, 1/4 cup sugar, 1 egg, 3/4 cup milk, 2 cups flour, 3 teaspoons baking powder. Cream the butter, add sugar and egg well beaten; sift baking powder with flour and add alternating with the milk; bake in gem pans (buttered) 20 minutes.