Graham Muffins No. 1

1 cake compressed yeast

2 cups milk, scalded and cooled 4 tablespoons molasses

4 tablespoons melted lard

1 egg

1 cup sifted white flour 1 1/2 cups graham flour 1 teaspoon salt

3/4 cup chopped nuts

Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add lard (or butter) and egg well beaten, then the flour gradually, salt and nuts, beating all the while. Beat until perfectly smooth; cover and set to rise in warm place, free from draft, until light - about one and a half hours. Have muffin pans well greased and fill about two-thirds full. Cover and let rise to top of pans - about half an hour, and bake twenty minutes in hot oven.

Graham Muffins.

Graham Muffins No. 2

Follow the recipe for Egg Muffins, using half graham and half white flour.

English Muffins

1 cake compressed yeast

1 cup milk, scalded and cooled

1 cup lukewarm water

2 level tablespoons sugar 4 tablespoons melted lard 6 cups sifted flour

1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round biscuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter.

Oatmeal Muffins

1 cake compressed yeast 1/4 cup lukewarm water 3 tablespoons sugar

2 tablespoons butter

1 cup hot milk

1 cup rolled oats

1/2 cup whole wheat flour

1/2 cup sifted white flour

1 teaspoon salt

Boil the oats and butter in a cup of milk one minute. Let stand until lukewarm. Dissolve the yeast and sugar in one fourth cup of lukewarm water, and combine the two mixtures. Add flour and salt and beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light, about one hour, in a moderately warm place. Fill well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty-five minutes in a moderately hot oven.

Wheat Muffins

1 cake compressed yeast

1 cup milk, scalded and cooled 1/4 cup lukewarm water

2 level tablespoons sugar

2 eggs

2 tablespoons melted lard

2 cups sifted flour

1/2 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 lisen, 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 2 1/2 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 1/2 cup corn meal 1 tablespoon sugar 1/2 teaspoon salt

3/4 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

1/4 teaspoon salt

2 teaspoons baking powder

1 tablespoon butter 1/2 cup boiled rice 1/2 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

1 tablespoon sugar

1/4 teaspoon salt

2 teaspoons 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.