One pint milk, three eggs, a little salt. Make a batter about as thick as sponge cake batter, with flour. Beat the whites very light. This cake is to be baked as muffins for breakfast. One teaspoonful of Royal Baking Powder.

Muffins

The nicest muffins are made in this simple fashion: Early in the morning take a piece of light bread dough, and thin this to the consistency of batter by adding sweet milk. After beating it till smooth let it rise all together for an hour, then upon a buttered griddle drop the batter from a spoon, and as soon as it is lightly brown turn it over. To be served up hot, and torn open, not cut open.

Muffins

One quart of warm milk, half pound of butter, and six eggs well beaten. Work the flour in till it is stiff enough for a spoon to stand up in. Half pint of good yeast, or one-half cake compressed yeast. After they have risen in the morning, do not beat the batter up. Dip the spoon in cold water, and take up as much batter as will nearly fill the rings. Let them rise a little before baking, and do not bake too long, or they will be hard. This is enough for a large company.

Muffins

One quart flour, two eggs, one quart buttermilk, a very small piece of butter, a little salt, and a large teaspoonful of soda. Bake at once.

White Of Egg Muffins

Whites of eight eggs beaten stiff. A full pint of flour. Milk enough to make the batter as thick as batter pudding. Add a little salt, and bake quickly.

Cream Muffins

One quart flour, three eggs, one cup of cream. A piece of butter the size of an egg. Milk enough to make a thick batter, one teaspoonful of soda dissolved in the cream, if sour. If not, add two teaspoonsful of cream of tartar just before baking, or two teaspoonsful of Royal Baking Powder.

Water Muffins

Stir four tablespoonsful of fresh yeast, or one-quarter cake of compressed yeast, in one pint of milk-warm water, add a small teaspoonful of salt, then stir in gradually as much flour as will make a thick batter. Cover it, and set it to rise. When it is light, heat the griddle, grease it, and put on the rings. Put in each ring a spoonful of batter, and bake over a quick fire.

Muffin Bread

Three pints flour, half pint of milk and half pint of warm water mixed, one-half cake of yeast, or if liquid yeast use one teacupful, and a little salt. Mix all together at night, leaving out one pint of flour, to be added in the morning when it is light. Then set it aside for the second rising. When risen, bake.

Muffin Loaf

One quart of boiled milk, one ounce of lard put in the milk while it is hot. Four eggs, well beaten, added to the milk when cold. Sift in flour, till it is a little thicker than muffin batter. After the flour is well mixed add one-half a cake of yeast. In warm weather, make it up at eleven o'clock in the morning for tea. It must be put in the shape to rise one hour before baking.

Bread Muffins

Make the dough up at night, as you would for loaf-bread. In the morning work well and break off in pieces a little larger than for biscuits. Roll rather thin and set to rise an hour and a half, bake on the top of the stove, and turn over as you would other cakes. They will bake in a very few minutes.

Potato Muffins

Four eggs, one cup butter and lard mixed, one pint mashed potatoes, one cup yeast, or one-half cake compressed yeast, one tablespoonful of sugar, flour sufficient to make a stiffbatter, then let it rise, and make it into a dough as stiff as you would for light biscuit. Let it rise again, then make into muffins in pans, or cut it out and set it to rise. Bake in a quick oven. These are delicious for tea.