Quick Muffins

1 pint of milk 1 ounce of butter 1 teaspoonful of salt 3 cups of flour

2 heaping teaspoonfuls of baking-powder or a half-teaspoonful of soda and one of cream of tartar

3 eggs.

Beat the eggs separately until light; add the yolks to the milk, then the flour, which must be more or less, according to the quality. The batter must be thin and pour from the spoon. Now add the melted butter, and salt; give the whole a vigorous beating. Now add the baking-powder, and the well-beaten whites; stir until thoroughly mixed. Bake in muffin rings in a quick oven, or on the griddle.

Cream Muffins

1 pint of cream

2 eggs

3 cups of sifted flour 1 teaspoonful of salt

1 tablespoonful of melted butter

2 teaspoonfuls of baking-powder

Beat the yolks of the eggs, and add them to the cream; add this gradually to the flour, beat well, and let stand fifteen minutes; then add the salt, melted butter, the whites of the eggs beaten to a stiff froth, and the baking-powder; mix well, and bake in gem pans or muffin rings, in a quick oven, twenty-five minutes.

Bread Muffins

1 pint of stale bread crumbs 1 1/2 cups of sifted flour 1 tablespoonful of melted butter

1 pint of milk 2 eggs

2 teaspoonfuls of baking-powder

Cover the bread crumbs with the milk, and soak for a half-hour. Beat the eggs separately. Add the yolks to the bread and milk, then the melted butter, and a teaspoonful of salt, mix all well together; add the flour, beat until smooth, and stir in carefully the whites of the eggs and baking-powder. Bake in greased gem pans, in a quick oven, thirty minutes.

Pop Overs

2 cups of flour

3 eggs

2 cups of milk 1/2 teaspoonful of salt

Grease gem pans or small earthen cups, and put them in the oven to get very hot. Beat the eggs (without separating) until very light, add to them the milk and salt; then pour this gradually on the flour, stirring all the while. Do not add too rapidly, or the batter will be so liquid that it cannot be beaten smooth. Strain through a sieve to remove any little lumps that may remain. Take the gem pans or cups from the oven, quickly fill them half full with this mixture, put them in a quick oven, and bake about twenty-five minutes.

If properly made and properly baked, they will swell four times their bulk, and make a most delicious breakfast cake.

Quick Waffles

1 pint of milk 3 cups of flour 1 teaspoonful of salt

2 heaping teaspoonfuls of baking-powder

3 eggs

1 tablespoonful of butter

Beat the yolks of the eggs until light, then add the milk, then the flour and salt; give the whole a good beating - beat until smooth; add the butter, melted, and, last, the whites of the eggs beaten to a stiff froth, and the baking-powder; mix thoroughly, and bake the same as Plain Waffles.

Rice Waffles

Rice waffles can be made by either of the above recipes. Use one cup of boiled rice and a half-cup less of flour, adding the rice before the eggs.