Wheat Muffins

One and one-half cups of sweet milk, two eggs, one tablespoonful of butter, two heaping teaspoonfuls of Equity baking-powder, flour enough to make a smooth batter. Bake in muffin-rings in a hot oven. Add teaspoonful of salt.

Corn Muffins

One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder. Stir the butter and sugar to a cream, add the beaten eggs, then the flour with the baking-powder; beat ten minutes; add the milk and corn-meal; bake in muffin-rings or jam-pans, in a very hot oven. This recipe makes a very nice Johnny cake.

Hominy Muffins

Two and one-half cupfuls of fine hominy, four cupfuls of sour milk, four eggs, one-half cup of butter and lard mixed, three tablespoonfuls of white sugar, one and one-half coffeecupfuls of flour, one teaspoonful of soda. Beat the hominy smooth, stir in the milk, then the butter, sugar and salt, next the eggs, well beaten; add the soda, dissolved in a little hot water, and stir in the flour. Bake in muffin-rings, in a hot oven. They are delicious if rightly made.

Rice Muffins

One cup of cold, boiled rice, one pint of flour, two well beaten eggs, one quart of milk, one tablespoonful of lard or butter, one teaspoonful of salt, and two of Equity baking-powder. Beat hard, put in muffin-rings, and bake quickly.

Cornmeal Cakes

To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda, and knead in wheat flour as for biscuits. In the morning, mould into biscuits, and let them rise in the pan before baking. Bake in a quick oven.

Graham Muffin's

One and a half pints of Graham flour, one-half pint of wheat flour, pint cup three-fourths full of sour milk; add sour cream, until full, soda to sweeten, a little molasses and salt Bake in hot gem-pans.

Cream Mufftns

One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonful of melted butter, one teaspoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as. soon as they are taken up. Yon can use buttermilk instead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour.

Graham Muffins

Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar. Set to rise over night; in the morning, put in muffin-rings and let them get light before baking. bake twenty minutes in a quick oven.