Cornmeal Muffins

1 1/2 cups cornmeal, 1 1/2 cups flour, 2 teaspoonfuls baking powder, 1/2 cup sugar, 1/2 teaspoonful salt, small teaspoonful melted butter, 2 eggs, milk enough to make stiff batter.

Martha M. Fisher.

Corn Muffins

1 qt. of wheat flour, 1 cup of corn meal, 1 scant cup of butter, 1 cup of sugar, 4 eggs, 3 good tea-spoonfuls of baking powder, 1 pt. of milk. Beat butter, sugar and yolks together, then add the other ingredients. Mrs. C. N. Myers.

Corn Muffins

2 pts. of sour milk, 1/4 pt. of water, 1 even teaspoon-ful of soda, 4 teaspoonfuls of melted butter, salt, yolks of 2 eggs, 1 1/2 pts. of corn flour, 1/4 pt. of wheat flour, whites of eggs beaten and added last.

Miss Charlotte Hauer.

Corn Muffins

1 cup of flour, 1/2 cup of yellow corn meal, 1/4 cup of sugar, 1/2 teaspoonful of salt, 2 teaspoonfuls of baking powder, 1 cup of sweet milk, 1 egg, 1 table-spoonful of melted butter. Mix dry ingredients, beat the egg and add milk. Add the liquid to the dry ingredients and beat thoroughly, put in the melted butter. Bake in greased pans. Good.

Mrs. Lewis Brockley.

Cup Puffs

One-half cup of white sugar, 1/2 cup milk, 2 eggs, 2 teaspoonfuls baking powder, and a pinch of salt; flour enough to make a batter that runs easily from a spoon. Butter 6 cups and put in tablespoonful of batter, layer of fruit, then batter, and steam 1 hr. Either canned or fresh fruit is nice.

Mrs. A. H. Secrist.

Puffs

1 cup flour, 2 cups milk, 2 eggs. Beat eggs and milk together add to flour and beat smooth. Salt. Bake 3/4 hr. in a moderate oven.

Filling

1 egg, 3/4 cup sugar, lump of butter size of walnut, beat to a cream, open the puff on the side and put in two teaspoonfuls of cream. Eat warm. Mrs. Fannie V. Hostetter.

Raisin Puffs

Cream 1/2 cup sugar, butter size of an egg and 1 egg. Add 1 cup milk, 2 cups flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful salt, and 1 cup chopped rai-sins. Steam 1/2 hour in cups or two-thirds of an hour in a basin.

Sauce

Mix 1/2 cup sugar, 1 tablespoonful cornstarch, pour in 1 cup boiling water and let boil 5 min. Add 1 tablespoonful butter and juice and rind of small lemon.

Mrs. J. C. Carey.

Raisin Muffins

1 cup sweet milk, 2 tablespoonfuls of sugar, 2 tablespoonfuls of butter, 2 cups flour, 2 rounding teaspoonfuls of baking powder, 2 eggs, 1/2 teaspoonful of salt. Beat well and stir in 1 cup of seeded raisins. Bake in hot oven twenty-five minutes.

Marguerite Carbaugh.

Puffs

1 cup flour, 1 cup milk, 2 eggs and a little salt. Heat puff irons and have hot oven.

Sauce

1 small lump butter creamed with 1 cup sugar, add 1 egg beaten until light. Flavor with vanilla. Emma Jackson.

Sally Lunn

1 scant pint flour, 1 tablespoonful sugar, 1 level teaspoonful salt, 1/2 cup butter and lard creamed, 1 cup sweet milk, 2 heaping teaspoonfuls baking powder, 3 eggs beaten separately. Bake in pan for 30 minutes. Blanche Hostetter.

Sally Lunn

1 cup milk, 1 cup sugar, 2 eggs, 1 tablespoonful butter, 3 scant cups flour, 2 teaspoonfuls baking powder. Bake in moderate oven 1 hour.

Amelia Fisher.

Oatmeal Muffins

1 lb. oatmeal, 1 lb. brown sugar, 1 cup boiling water, 1 1/2 cups flour, 3/4 teaspoonful soda; 1/2 cup lard.

Sarah Dusman.

Graham Muffins

1 cup sour milk or butter milk, 1/2 cup baking mo-lasses, 1 1/2 teaspoonfuls soda, 1/2 cup lard, 1 egg, pinch of salt, a little wheat flour, stiffen with Graham flour until thickness of cake batter.

Marguerite Carbaugh.

Pop Overs

2 cups of milk, 2 cups of flour, 2 eggs. Beat the eggs, then add milk and flour. Have the muffin pans very hot. Put in mixture and bake in a quick oven. Mrs. George N. Forney.

Cheese Straws

Rub 4 tablespoonfuls of sifted flour with 2 of butter and 4 of grated cheese. Add 1 egg and season with salt and cayenne pepper. Roll very thin, cut into narrow strips 3 in. long, and bake a pale brown.

Mrs. Lewis Brockley.