Muffins

To 1 beaten egg add 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a pinch of salt. Bake in hot, well greased gem tins in hot oven.-[Mrs. C. E. G., Ariz.

Whole Wheat Muffins

To 1 1/2 cups whole wheat flour add 1/2 cup white flour, 2 teasp baking powder, or 2 teasp cream tartar and 1 teasp soda, 1 well-beaten egg, 1 tablesp molasses and 1 cup milk.- [B. H. K., Me.

Graham Muffins (No Eggs)

To 2 cups sour milk add 1 teasp soda, a little salt and enough graham flour to make a medium stiff batter. Bake in quick oven.- [Mrs. W. T. F., Mo.

Graham Muffins

To 1 qt fresh churned or "clabber" milk add 1 level teasp each soda and salt, and stir in enough graham flour to make a medium thick batter. Lastly stir in 1 well-beaten egg. Have muffin pans hot and well greased, put 1 tablesp of the batter in each ring, and bake in a hot oven. Serve hot with butter and sugar, or jelly. Equal parts of shorts and seconds well mixed make an excellent graham flour, or it may be ground from the wheat, but must not be bolted.-[I. H., Ala.

Rye Muffins

To 1 cup white flour add 1 cup rye meal, 1/2 teasp salt, 2 teasp baking powder, 1/4 cup sugar, piece of butter the size of an egg, 1 well-beaten egg, and 1 cup milk.-[Unidentified.

Sour Cream Muffins

To 1 pt sour cream add 1/2 teasp soda, a little salt, 3 well-beaten eggs, and enough flour to make a stiff batter. These are extra fine.-[Mrs. E. E. B., Md.

Buttermilk Muffins

To 1 pt rich buttermilk add 1/2 teasp soda and mix in sufficient flour to make a stiff batter. Lastly add 1 well-beaten egg and a pinch of salt. Bake in patty pans or rings, in a quick oven.-[Mrs. J. G. M., Cal.

Yeast Muffins

Scald 1 pt milk and when almost cool add 2 well-beaten eggs, 3 tablesp yeast, 1 scant teasp salt, and flour enough to make a stiff batter. Let rise 4 or 5 hours and bake in muffin rings in a hot oven for about 10 minutes.-[M. B., 111.

Oatmeal Muffins

Sift 1 pt flour with 3 teasp baking powder and a pinch of salt, add 1 beaten egg, with 2 tablesp sugar, 1 tablesp melted butter, 3/4 cup milk, and 1 cup cooked oatmeal. Bake in gem pans or muffin rings.-[Mrs. S. C. P., Mass.

Oatmeal Muffins (Yeast)

To 1 large cup freshly cooked oatmeal, add 1 tablesp butter, 1 tablesp sugar, 1 teasp salt and after mixing well add 1/4 to 1/2 yeast cake dissolved in a little warm water, and then add enough flour to mould very stiff. Let rise until light, drop in warm well buttered gem pans, let rise again until soft, and bake in a quick oven about 20 minutes.-[E. E. K., Mass.

Honey Muffins

Sift together 3 cups flour, 3 teasp baking powder and 1/2 teasp salt. Then work in 3 tablesp butter and add 3 well-beaten eggs, 1 cup milk and 1/2 cup strained honey. Bake in gem tins or muffin rings in a moderate oven.-[C. B. H., Mich.

Rice Muffins

To 1 cup cold boiled rice add 2 cups milk, 2 well-beaten eggs, 3 tablesp melted butter, 1 tablesp sugar, a little salt and 2 teasp baking powder sifted with flour enough to make a soft batter that will drop from the spoon. Fill hot gem irons, well greased, and bake 1/2 hour.-[Mrs. E. E. S., Pa.

Bran Muffins

To 1 cup nice, clean bran add 2 cups cornmeal, 2 cups sour milk in which 1 teasp soda has been dissolved, a little salt and 1 tablesp molasses or sugar. Bake in muffin tins in hot oven. These are a pleasant cure for constipation, if eaten once a day, and are very good for small children so troubled.-[B. G. B., Kan.

Southern Corn Muffins

To 1 pt buttermilk add 1 level teasp soda, 1 pt cornmeal, 1 teasp lard or butter, 1 beaten egg, and a little salt and sugar. Bake in hot, well greased muffin pans, in a quick oven, and serve warm, wrapped in napkins. This is an old Southern "mammy's" recipe.-[Mrs. O. W. S., Wis.