Aerated Whole Wheat Muffins

2 eggs

2 cups milk

1/2 cup cold water

2 1/4 cups whole wheat flour 1/2 cup Graham flour

Separate yolks and whites of eggs, place yolks in bowl in which muffins are to be mixed, beat, add liquid and beat again, then add flour. Beat for five minutes with Dover egg-beater. Leave in refrigerator or in cool place all night. In morning beat whites of eggs stiff, also beat mixture again. Fold together and bake in gem pans. The success of these muffins depends upon the gem pans being iron, well greased and sizzling hot when batter is poured into them. This makes about two dozen muffins.

Barley Muffins

1 1/2 cups white flour 1 1/2 cups barley flour 3 rounded teaspoons baking powder 2 eggs beaten

1 tablespoon sugar or molasses 3 tablespoons melted butter 1 1/2 cups milk Salt

Mix dry ingredients, add butter, eggs and milk. Whole wheat, rye or Graham flour may be used instead of barley flour. Bake in moderate oven.

Cornmeal Muffins

1 cup cornmeal

2 cups flour

4 level teaspoons baking powder

2 eggs

2 tablespoons butter 2 tablespoons sugar 1 teaspoon salt

Sift dry ingredients. Add beaten eggs, milk and melted butter. Bake in muffin irons in a quick oven.

Date Muffins

3 tablespoons butter 1/3 cup sugar 3 eggs

1/2 cups milk 3 cups flour 1 1/2 cups dates

Cream butter and sugar, add well beaten eggs, milk, flour, baking powder and finely chopped dates. Bake in muffin irons in a quick oven.

Drop Prune Muffins

1 cup sour milk 1 cup Graham flour 1 cup cooked prunes (without juice) 1/3 cup melted butter

3/4 cup bran 2 tablespoons sugar 1 teaspoon salt 1 teaspoon soda

1 egg

Mix bran, Graham flour, sugar and salt together. Pour sour milk into a bowl, add soda and the soft prunes pitted, beat well. Add the dry ingredients, beat, then add butter and unbeaten egg. Stir for a moment and drop in spoonfuls on a buttered tin; they should not touch. Bake about twenty minutes in a steady oven until a rich brown.

These dropped bran muffins may be made without the prunes if more convenient. They are improved by putting a little jelly on the top of each before baking. If a tin sheet is made to fit one's oven, all the dropped muffins can be baked at once.

Egg Muffins

1 1/2 cups flour

2 tablespoons sugar

3 teaspoons baking powder 1/2 teaspoon salt

1 egg beaten

1 cup milk

1 tablespoon melted butter

Measure, mix and sift dry ingredients. Add egg, milk and shortening, then beat with a spoon. Fill eight muffin pans half full and bake twenty minutes. All level measures.

Graham Muffins

1 1/2 cups Graham flour 1 large cup milk 1 egg

11/2 teaspoons baking powder

Salt

1 tablespoon melted butter

Mix dry ingredients, add milk, beaten egg and melted butter, bake.

Hoover Muffins

1 cup bran

1 cup whole wheat flour 1 cup Graham flour 1 teaspoon salt

1 egg

1/3 cup New Orleans molasses

1 level teaspoon soda Buttermilk

Mix dry ingredients, add beaten egg and enough buttermilk to make stiff batter that will drop from a spoon. Grease muffin pans well.

Nut Muffins

1 1/2 cups white flour

1 tablespoon sugar

3 tablespoons baking powder

3/4 teaspoon salt

2 tablespoons butter 1 tablespoon crisco 3/4 cup milk 1/4 cup chopped walnuts

Mix ingredients in the order in which they are given. Bake in small gem pans in quick oven. Serve at five-o'clock teas with orange marmalade. One half whole wheat flour may be used.

Plain Muffins

2 rounded cups flour

4 rounded teaspoons baking powder 1 large tablespoon butter

1 egg

3 rounded tablespoons sugar

Milk

Salt

Sift flour, baking powder and salt. Cream sugar and butter and stir into the flour. Beat the egg in measuring cup and fill cup with milk and add. If necessary add more milk but the batter should be very stiff. Makes twelve muffins.

Rice Muffins

1 cup cold rice

1 cup sweet milk

2 eggs

1 teaspoon salt 1 teaspoon sugar

1 tablespoon butter (melted) 1 heaping teaspoon baking powder Flour to make stiff batter

Beat together rice, eggs, milk, add sugar, salt and flour in which baking powder has been sifted, lastly butter. Bake in well greased muffin tins in moderate oven for thirty minutes.

Rye Cornmeal Muffins

1 1/2 cups rye flour 1/2 cup cornmeal 1/2 teaspoon salt 1 tablespoon sugar

4 level teaspoons baking powder 3/4 cup milk 1 tablespoon shortening

Sift dry ingredients, add milk and melted shortening, beat, bake in well greased muffin pans about one half hour.

Rye Muffins

1 coffee cup rye flour

2 level teaspoons baking powder

1 egg

1/2 cup warm milk 1 tablespoon butter 1/2 teaspoon salt 1 teaspoon sugar

Sift flour, baking powder, salt and sugar, to this add melted butter and warm milk, then stir in without beating the egg. If dough seems too stiff, add a little more milk. Fill gem pans half full and bake until puffy in hot oven. Have your gem tins heating while mixing muffins.

Squash Muffins

2 1/2 cups flour

2 teaspoons baking powder

2 tablespoons sugar l teaspoon salt

2 tablespoons shortening 1 cup squash (strained)

Sift dry ingredients, mix in melted shortening, then combine beaten egg and squash and add to first mixture. Bake in moderate oven about twenty minutes. Will make two dozen small muffins.