Wheat Muffins

1 cake compressed yeast

1 cup milk, scalded and cooled ¼ cup lukewarm water

2 level tablespoons sugar

2 eggs

2 tablespoons melted lard

2 cups sifted flour

½ teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add the Lard (or butter), eggs beaten until light, and flour to make a moderately stiff batter; then add the salt and beat until smooth. Cover and set aside in a warm place for about one hour. When risen, fill well-greased muffin tins half full; cover and let rise again for about half an hour. Bake twenty minutes in a hot oven, and serve at once.

Corn Muffins With Yeast

1 cake compressed yeast

2 cups milk, scalded and cooled 2 level tablespoons brown sugar 4 level tablespoons lard or butter

2 eggs, well beaten 2½ cups corn meal 1 cup sifted white flour 1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill well-greased muffin pans two-thirds full. Set to rise in a warm place, free from draft, until light - about one and one half hours. Bake in hot oven twenty minutes.

If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt.

Corn Muffins No. 1

1 cup white flour ½ cup corn meal 1 tablespoon sugar ½ teaspoon salt

½ teaspoon soda

1 egg

1 cup sour milk

1 tablespoon melted butter

Mix the dry ingredients; add the egg, beaten into the milk, and the melted butter. Beat thoroughly and bake in well-greased tins.

Corn Muffins No. 2

Follow the recipe for Egg Muffins using half corn meal and half white flour.

Rice Muffins

1 cup flour

¼ teaspoon salt

1 teaspoon baking powder

1 tablespoon butter ½ cup boiled rice ½ cup milk

1 egg

Sift the dry ingredients; rub in the butter lightly; stir in the rice, then the beaten egg and milk. Pour into greased gem pans, filling them only half full, and bake in a moderate oven about twenty minutes.

Egg Muffins

2 cups flour

1 tablespoon butter

½ teaspoon sugar

¼ teaspoon salt

1 teaspoon baking powder

1 egg

1 scant cup milk

Rub the butter in the flour; add the dry ingredients and mix well. Beat the egg; put it in a tin measuring cup and fill up the cup with milk. Stir this into the flour and when thoroughly mixed, fill buttered gem pans and bake in a quick oven until golden brown. The batter is very stiff and the top of the muffins when baked should be rough.