Corn-Meal Muffins

Sift one cupful of Indian meal (white) with half a cupful of flour, add a rounded teaspoonful of Cleveland's Baking Powder, half a teaspoonful of salt, and a tablespoonful of fine sugar, and sift again into a bowl. Beat two eggs light, stir them with a level tablespoonful of melted butter into two cupfuls of milk and pour, gradually, upon the prepared meal and flour. Beat hard for five minutes, and bake in well-greased pate-pans or other small tins.

Mush Muffins

Cook a scant cupful of salted corn-meal in two cupfuls of boiling milk in a double boiler for one hour, stirring often. While still hot stir in a tablespoonful of butter, and let it get cool. Thin then with a cupful of cold milk, beat to a smooth batter, whip in the beaten yolks of three eggs, and three tablespoonfuls of Graham flour in which has been well mixed half a teaspoonful of Cleveland's Baking Powder, beat for another minute, whip in the stiffened whites of the eggs, and bake in small, well-greased tins.

Buttermilk Muffins

Into three cupfuls of flour sift a teaspoonful of soda and one of salt. Beat two eggs very light, and stir them into three cupfuls of buttermilk or loppered milk. Beat one minute, add the prepared flour, and whip the mixture hard for another minute. Bake in small tins or in muffin-tins, in a quick oven.

Minute Muffins

Sift a teaspoonful of salt and two rounded teaspoonfuls of Cleveland's Baking Powder twice with a quart of flour. Beat the yolks and whites of three eggs separately and very stiff; mix the yolks with three large cupfuls of milk, and stir in the prepared flour with a tablespoonful of melted butter. Beat three minutes, add the whites, and bake at once in rings or in small tins.

Hominy Muffins

Beat into two cupfuls of cold, boiled small hominy two table-spoonfuls of cottolene and one of butter melted together. When you have a smooth paste stir in a heaping teaspoonful of salt and two tablespoonfuls of sugar; lastly, the yolks of three beaten eggs. Work to a cream before adding three cupfuls of loppered milk, and when this is well mixed in, a large cupful of flour in which has been sifted twice a teaspoonful of soda. Finally, whip in the stiffened whites, and bake in small tins, well greased. These are delicious if rightly made and baked.