Recipes Plain Muffins

Flour, 2 c.

Salt, 1/2 t.

Baking-powder, 4 t.

Butter, 1 tb.

Milk, 1 c. sc.

Mix and sift the flour, baking-powder, and salt. Stir in enough milk to make a drop-batter, add the butter melted, and beat well. Bake about twenty minutes.

Egg Muffins

Flour, 1 1/2 c.

Milk, 3/4 c.

Baking-powder, 3 t.

Eggs, 1.

Salt, 3/8 t.

Butter, 1 tb.

Mix and sift the dry ingredients. Cut in the butter with the back of the fork. Beat the egg well, stir the milk into it. Make a well in the flour mixture, and pour in the milk and egg all at once. Stir in widening circles until well mixed.

Another way to add the butter is to melt it and add it last.

Whole-Wheat Muffins

Flour, 1 1/2 c.

Salt, 1/2 t.

Baking-powder, 3 t.

Butter, 1 tb.

Sugar, 1 tb.

Milk, 3/4 c.

Mix and sift the dry ingredients. Stir in the melted butter and milk, and beat well. Bake in greased muffin-pans about twenty-five minutes.

Corn-Meal Muffins

Corn meal, 1/2 c.

Salt, 1/2 t.

Flour, 1 c.

Sugar, 1 1/2 tb.

Baking-powder, 3 t.

Milk, 1 c.

Eggs, 1.

Butter, 1 tb.

Scald half of the milk. Put the corn meal in a bowl, make a well in the centre, into the well put the salt and butter. Stir in the scalded milk.1 Add the egg well beaten, the cold milk, and the flour and baking-powder sifted together. Beat well, and fold in the beaten whites. Bake in a hot oven thirty minutes.

Digestion Of Quick Breads

Quick breads are most delicious when fresh. No bread, however, should be eaten steaming hot, because in this state the inside part, or crumb, forms in the mouth a pasty mass not easily digestible. The crust contains dextrin and caramel, and is therefore more wholesome than the crumb. Little children and all persons with weak digestive powers should never eat the crumb of warm bread; those who do eat it should chew it slowly and thoroughly.

1 To soften and swell the grains. These are too coarse to be thoroughly cooked by baking.