Graham Muffins

1 cup of graham flour,

¼ cup of sugar,

1 cup of milk,

1 tablespoon of melted butter,

1 cup of flour,

1 teaspoon of salt,

1 egg,

4 teaspoons baking powder.

Mix and sift dry ingredients, add milk gradually, egg well beaten, and melted butter. Bake in hot oven 25 minutes. - Stella Hunter, Peru, Ind.

Bran Muffins

Two cupfuls bran, 2 cups entire wheat flour, 2 cups milk, 1½ teaspoon salt, 2 teaspoons baking powder, 1 egg beaten with ¾ cup sugar and 1 tablespoon butter. Fill enough gem tins to serve hot at one meal. Bake remainder in one loaf to serve cold. - Mrs. F. H. Putman.

Date Muffins

One-third cup butter and ¼ cup sugar creamed together.

2 cups flour,

1 egg,

¾ cup milk,

2 teaspoons baking powder (rounded),

½ teaspoon salt.

½ lb. dates seeded and cut in small pieces,

Bake in muffin tins in moderate oven for 25 minutes.

Mrs. Harry S. Haskins.

Corn Meal Muffins

Sift together 3 times, 1 cup flour, 1 cup corn meal, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar. Melt 1 tablespoon butter with 1 tablespoon lard, and add with 1 beaten egg and a cup of water to other ingredients. Beat very hard, put in gem pans and bake.

Mrs. C. W. Johnson.

Muffins

Cream 2 tablespoons of sugar with 2 of butter. Add yolks of 2 eggs and 1 cup of milk, then 2 teaspoons baking powder sifted with a scant qt. of flour and ½ teaspoon salt. Fold in the two stiffly beaten whites of eggs last. Batter must be very stiff, and pans hot. - Mrs. Alonzo Wookey.