Drop Muffins

To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder, 1/2 teaspoon salt; mix together till quite stiff and foamy, drop in hot greased muffin rings and cook quickly. Easily made, requires no eggs, and are light and delicious and a boon to a busy houscewife. Can be stirred up at the last minute. - Mrs. Mary Carpenter, Des Plaines, 111.

Date Muffins

Mix together 1/4 cup butter, creamed, 1 egg well beaten, 1/2 pound dates, stoned and chopped; 1 cup sweet milk, 1 pt. flour, 3 teaspoons baking powder. Add milk and flour alternately. Bake in gem pans. Will make 12. - Mrs. Julius Casper, Wheeling, 111.

Economy Muffins

Beat the egg and salt until light. Add 1/4 cup sugar and beat; add 1 tablespoon of lard and beat. Sift in 1/2 cup flour and 2 teaspoons baking powder and 1/2 cup milk, mix and beat thoroughly; then beat in another 1/2 cup of the milk and 1/2 cup flour and beat. Bake in a well-greased hot muffin-tin in a hot oven. This recipe makes eight (8) muffins. - Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111.

Entire Wheat Muffins

Sift together 1 cup each of wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 level teaspoons of baking powder. Beat 1 egg lightly, add large 3/4, cup of milk and stir into the dry ingredients; add 3 tablespoons of melted butter and bake in hot oven 25 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Graham Muffins

2 eggs, 3/4 cup sour cream, 1/2 cup sugar, 2 teaspoons baking powder, 1 cup white flour, 1/4 teaspoon salt, enough graham flour to make stiff batter. Beat the sugar with the eggs; add the sour cream and salt; sift in the white flour with baking powder; mix thoroughly, and then add enough graham flour to make a stiff batter. - Mrs. J. S. Putman, Wheeling, 111.

Honey Muffins

Sift together 1 1/2 pts. flour, 2 teaspoons baking powder, and 1/2 of salt. Work in 2 tablespoons of butter; beat and add 3 eggs, 1 cup of honey and 1/2 pt. of milk. Bake in hot oven. - Mrs. C. J. Jeffries, Winnetka, 111.

New York Rye Muffins

Sift and mix 1 pt. of rye flour 1/2 pt. of a cornmeal, 1/2 pt. of flour, 3 teaspoons of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt; work in 1 tablespoon of lard and butter, and add 2 beaten eggs with 1 pt. of milk; beat into a firm batter. Grease muffin-pans and fill 2/3 of their capacity. Bake in hot oven. - Mrs. C. J. Jeffries, Winnetka, 111.

Oatmeal Muffins

Mix thoroughly together 1/2 cup rolled or flaked oats, 1 1/4 cup flour, 3 3/4 teaspoons baking powder, 3/4 cup milk, 1 egg, 2 tablespoons sugar, 1/2 teaspoon salt, 2 tablespoons butter. Mix and bake in muffin rings. - Mrs. Edith Fair-child, Glen View, 111.

Queen Of Muffins

Cream together 1/4 cup butter, 1/2 cup sugar, 1 egg, 2 cups flour, 3/4 teaspoon 'baking powder, 3/4 cup milk; cream, butter and sugar, add beaten egg, add milk and flour and baking powder alternately. Bake in buttered gem pans. - Mrs. H. A. Sherman, Palatine, 111.

Variation I

Mix well 1 cup brown sugar, 1 cup sour milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small teaspoon soda; add 2 small cups graham flour. - Mrs. Castle Hopkins, Winnetka, 111.

Twin Mountain Muffins

Cream together 1/2 cup butter, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 egg, well beaten; add 3/4 cup sweet milk, 2 cups flour, 4 level teaspoons baking powder. Bake in buttered tins in quick oven. - Mrs. Ella Fairchild, Palatine, 111.

Rice Muffins

Mix 6 cups of rice flakes, 1 1/2 cups of flour, 1 teaspoon of salt, 4 level teaspoons of baking powder. 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of melted Ko-nut. Bake 25 minutes. - Mrs. E. D. Kelley, Winnekta, 111.

Toasted English Muffins

Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. - Mrs. C. J. Jeffries, Winnetka, 111.

Squash Muffins

Add to 1 pt. sifted squash, 1 beaten egg 1/2cup sugar, 1 tablespoon butter, 3 pts. flour, 1/2 cake yeast, milk enough to make a stiff batter, not quite as stiff as for bread; beat the egg, sugar and butter with the squash. Let rise, knead into muffin shapes, let rise again and bake. - Mrs. D. O. Dooley, Bensen, 111.