These are made very much like gems, but the batter is left thinner, and they are usually baked in muffin-rings.

The batter should be just thin enough to pour from a spoon, but not so thin as to float the rings.

Graham Muffins

Two cupfuls of graham flour.

One cupful of sweet milk.

One-third cupful of sugar.

One egg.

One tea-spoonful of baking powder

One-half tea-spoonful of salt.

Stir the sugar, salt and baking powder together, and sift them with the flour through a flour sieve. Add the milk to the mixture, and when well stirred, add the beaten egg. Bake twenty minutes in muffin-rings.

Corn Muffins, No. I

Three eggs.

Two cupfuls of sweet milk.

One cupful of flour.

Two cupfuls of Indian meal.

Two table-spoonfuls of butter.

Four table-spoonfuls of sugar.

One tea-spoonful of salt.

Three tea-spoonfuls of baking powder.

Stir the sugar, salt and butter to a cream, and add the beaten egg and the milk, stirring well. Sift the meal, flour and powder together, and add them to the mixture. Stir well, and bake in muffin-rings.

Corn Muffins, No. 2

The following ingredients will make fifteen muffins :

One cupful of corn meal. Five cupfuls of boiling water.

Two table-spoonfuls of sugar. One table-spoonful of butter. One tea-spoonful of salt.

Place the butter, sugar, meal and salt together in the top vessel of a double boiler (a tin pail may be used, setting it in a kettle of hot water), turn the boiling water upon the meal, stir until smooth, and cook an hour. Do this at night, if the muffins are required for breakfast. Turn the batter, when cooked, into a small mixing-bowl, and pour over it a-quarter of a cupful of cold water; this prevents a crust forming, and should not be stirred in until morning. In the morning beat the batter up soft and smooth, and add

One and a-half cupful of corn meal. One cupful of wheat flour. Two tea-spoonfuls of baking powder. One egg.

Sift the two kinds of flour and the baking powder together, and stir them into the mixture, adding the egg well beaten, at the last. Bake in rings or in gem-pans.

Wheat Muffins

One egg.

Butter the size of an egg.

One table-spoonful of sugar.

One cupful of milk.

Two tea-spoonfuls of baking powder.

One tea-spoonful of salt.

Flour to thicken.

Rub the sugar and butter to a cream, and add the egg, well beaten, and then the milk and salt. Sift the baking powder with a little flour, stir it into the mixture, and add enough flour to make a batter. Bake twenty minutes in well-oiled muffin-rings.

Corn And Rye Muffins

These are made the same as Corn Muffins, No. 2, adding, instead of the flour and meal in the morning,

One cupful of corn meal. One cupful of rye flour. One cupful of wheat flour.

Rice Muffins

One pint of flour.

One table-spoonful of sugar.

One table-spoonful of butter.

One cupful of cold cooked rice.

Two eggs.

Two tea-spoonfuls of baking powder.

One tea-spoonful of salt.

One-half pint of milk.

Mix the flour, sugar, baking powder and salt in a sieve, and rub them all through. Rub the butter into the flour thoroughly, and beat the eggs light. Add the milk to the dry mixture, and when smooth stir in the rice. Beat again thoroughly, add the eggs, and bake quickly for thirty-five minutes, either in gem-pans or muffin-rings.