One quart of sifted flour, with three teaspoonfuls of baking powder in it, and one teaspoonful of salt, one pint of milk with three ounces of fresh butter, and one tablespoonful of white sugar melted in the milk, but not hot, six fresh eggs separated, one tablespoonful of white sugar beaten with the whites to a stiff foam; beat the yolks and stir in the milk, butter and sugar; then stir in half of the flour, mix it well together and then stir in the whites with the other half of the flour. Put them into the oven as soon as they are mixed; they bake in twenty minutes.


One pint of cold sweet milk; one teaspoonful of salt; one pint of flour with two teaspoonfuls of baking powder sifted with it; two eggs beaten separately; beat the whites with one teaspoonful of white sugar to a stiff foam, beat the yolks in the pan that you make the muffins in, then stir in the milk, salt, flour and baking powder, and last, stir in whites. Grease the muffin pans, fill them half full, put them into a quick oven and bake twenty minutes.

Cornmeal Muffins

Half a pint of sweet milk boiling hot, half a pint of sifted meal, one tablespoonful of fresh butter, half a teaspoonful of salt, two teaspoonfuls of "white granulated sugar, two fresh eggs separated, one heaped tablespoonful of flour and two teaspoonfuls of baking powder; stir the boiling milk and meal together, then put in the butter, salt and sugar, beat the yolks and stir them in when the meal is not scalding hot, then stir in the flour and baking powder, beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in last. Put them into muffin pans that have been greased, and bake them twenty minutes in a quick oven.