Raised Muffins, No. 1

Three pints of flour, three eggs, a piece of butter the size of an egg, two teaspoons heaping full of white sugar, half a cup of yeast, and a quart of milk; warm the milk with the butter in it, cool a little, stir in the sugar, add a little salt; stir this gradually into the flour, then add the eggs and yeast. Make them up at noon, if wanted for tea, and when light, stir in half a teaspoon of soda dissolved in a teaspoonful of hot water; add just before you put the batter in the rings - fill them only half full.

Raised Muffins, No. 2

One quart of milk, three eggs, three ounces of butter or butter and lard mixed, a teacup of yeast and flour to make a stiff batter. Beat the eggs separately, stir in the flour and milk alternately, melt the butter and stir it in last; then add the yeast and a little salt. If for breakfast, set them at ten o'clock at night; if for tea, at noon. Bake on the griddle in muffin-rings.

Bread Muffins

One coffeecup of dough ready for the pans, four eggs, a pint and a half of milk, three tablespoonsful of melted butter, a little salt, a teaspoonful of white sugar; mix all together, and stir in flour to make a stiff batter; when very light, stir in half a teaspoon of saleratus dissolved in a little warm water, and bake in tin rings on a hot griddle.

Corn Muffins, No. 1

One coffeecup of sweet milk, one of buttermilk or sour cream, one heaping tablespoonful of lard, one coffeecup of boiled rice, one of corn meal, and two eggs beaten separately; beat the buttermilk, rice, lard and yolks of eggs together; then add the whites beaten to a stiff froth, the flour, and the sweet milk, with half a teaspoon of soda dissolved in it, last of all. Bake in muffin-rings.

Corn Muffins, No. 2

One quart of milk, two eggs, two tablespoonsful of sugar, one cup of flour, a little salt, a tablespoonful of melted butter, two teaspoons of cream of tartar dry in the flour, and a teaspoonful of soda dissolved in a little of the milk; mix all together, and add corn meal enough to make a batter; stir in the soda last of all. Bake in muffin-rings, set on a hot griddle, turning them; or you may set the muffin-rings in a dripping-pan and bake them in a hot oven.

Rice Muffins

One pint of boiled rice, one of sweet milk, five eggs, one half cup of butter and lard mixed, one pint of bread sponge and a pinch of salt. Beat the yolks of the eggs, the rice, and butter and lard together; then add the sponge, beat it in with the milk; stir in flour enough to make a stiff batter, let it rise very light, and beat in the whites of the eggs just before baking.

Potato Muffins

Boil as many potatoes as will make two pounds when done; mash them very fine; stir in two tablespoonsful of butter and a teaspoonful of salt; thin them with cold milk; stir in two pounds of sifted flour and half a cupful of yeast; beat them well and make a thick batter with cold milk. Set them in a warm place to rise. Bake in muffin-rings.

Water Muffins

Put four tablespoons of yeast into a pint of lukewarm water, add a teaspoon of salt; stir in gradually as much flour as will make a stiff batter, cover the pan and set it to rise in a warm place - over night, if for breakfast - and at eight o'clock in the morning, if for tea. Bake in muffin-Tings.

Quick Muffins

One quart of flour, a pint of milk, a piece of butter the size of an egg, two teaspoonsful of cream of tartar and one of soda; sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in. When the milk is cool, but not cold, stir in the flour, add two beaten eggs; stir in the milk and soda last; butter muffin-rings, fill them half full and bake on a griddle.