Popover Muffins

2 cups flour, 1 1/2 cups milk, 2 eggs, 2 tbsp. melted butter, 2 tsp. baking powder and a little salt.

Sift flour, baking powder and salt together. Beat the eggs, stir in the milk, add to the frist mixture; then add the melted butter and bake in greased muffin pans.

- Mrs. U. G. Buck.

Raised Wheat Muffins

2 cups flour, 1 cup milk, 1 tbsp. butter, 1/2 tbsp. sugar, 1/2 tsp. salt, 1 egg, (egg may be omitted), 1/8 yeast cake.

Pour flour, salt and sugar in bowl; boil milk, add butter and let it stand until lukewarm. Add milk, butter and yeast to the other mixture, beat well, cover, set in a cool place over night. In the morning the batter will be a light sponge. Add the beaten egg, fill buttered muffin pans 1/2 full, let rise in warm place. Bake 30 minutes. - Mrs. Struebing.

Whole Wheat Muffins

1 1/2 cups whole wheat flour, 1/2 cup white flour. 3 tsp. baking powder, 1/2 tsp. salt, 1 egg, 1/4 cup sugar, 1 cup milk; 2 tbsp. melted butter.

Mix dry ingredients, add egg well-beaten, the butter and milk. Beat well; bake in buttered muffin tins 25 to 30 minutes. - Mrs. D. M. Cook.

Bran Muffins

1 cup bran, 1 cup flour, 1/4 cup sugar. 1/2 tsp., salt, 1/2 tsp. baking powder, 2/3 tsp. soda, 1 cup sour milk, 1/4 cup water, 1/2 tbsp. shortening, and 1 egg.

Beat sugar, egg and shortening together; add other ingredients. Mix thoroughly and bake in muffin tins.

- Mrs. J. E. Hathaway.

Graham Muffins

1 cup white flour, 1 cup graham flour, 1 cup milk, 3 tsp. baking powder. 2/3 tsp. salt, 2 tbsp. shortening, 2 tbsp. sugar, 1 egg. Mix together. Put in well-heated gem pans and bake about 20 minutes.

- Mrs. J. H. Thomas. Mont Clair, N. J.

Muffins

1 1/3 cups sugar, large tbsp. butter. 3 eggs, 1 cup milk, 3 tsp. baking powder, flour as for ordinary cake.

- Mrs. C. A. Roney, Chicago.

Muffins

1 tbsp. sugar, 1 egg, 1 cup milk, 2 cups flour, 2 tsp baking powder, and butter the size of an egg.

Mix together and bake in muffin tins 15 or 20 minutes. - Mrs. S. A. Low.

Queen Of Muffins

Cream 1/2 cup of butter and 1 cup of sugar. Then add 2 well-beaten eggs. Sift 3 cups of flour with 3 tsp. baking powder, and add alternately with 1 cup of milk. Add a pinch of salt. Beat thoroughly for 2 min. and bake in small rings. - Edith Knox Wendland.

Egg Muffins

2 cups flour, 1 tsp. salt, 3 level tsp. baking powder, 1 cup milk, 2 eggs, 3 tbsp. melted butter, 3 tbsp. sugar (may be omitted if desired).

Mix and sift dry ingredients. Add beaten yolks of eggs, butter and milk. Beat well and fold in stiffly beaten white of eggs.

Bake in hot oven 12 to 15 minutes.

Recipe makes about 15 muffins.

- Mrs. L. Ermil Butler.

Spice Muffins

1 egg, 1 cup sugar, 1 cup sour milk, 1/2 cup butter, 2 cups flour, 1 tsp. soda, 1 tsp. each cloves, cinnamon and nutmeg, 1 cup raisins and nuts. Bake in muffin tins 20 minutes. - Mrs. Warren Edwards.

Date Muffins

1/3 cup butter, 1/4 cup sugar, 1 egg, 3/4 cup milk, 2 cups pastry flour, 3 tsp. baking powder, 1/2 tsp. salt, 1/2 pound dates (scant).

Cream the butter, add the sugar and egg, beaten until light. Sift together 3 times, flour, baking powder and salt! add to first mixture, alternately with the milk. Beat thoroughly, then add the dates, stoned and cut in pieces. Bake in a hot oven, in well-buttered muffin tins.

- Mrs. E. W. Keast.

Blueberry Muffins

1/3 cup butter, 1/4 cup sugar, 1 egg well-beaten. Add 3/4 cups of milk alternately with 1 3/4 cups of flour sifted with 3 tsp. baking powder. Salt to taste. 1 cup blueberries mixed with 1/4 cup flour. Bake 25 minutes.

- Mrs. S. C. Wood.