MUFFINS, ETC.

To one pint of sour milk, or buttermilk, add three eggs; a small teaspoonful of soda; a little salt, and rye meal sufficient to make a stiff batter; add the soda to the milk before the meal; then the yolks, and, lastly, the whites, well beaten. Bake in muffin rings, or drop on a griddle.

One quart of flour; one pint of milk; three eggs; one large spoonful of melted butter; three teaspoonsful of baking powder. Bake in muffin rings or cups

Mrs. G. W. H.One pint of warm milk; three or four eggs; a piece of lard the size of an egg; one teaspoonful of salt, and one half cup of yeast; mix with flour stiff enough to drop from a spoon; let rise three hours in a warm place.

Mrs. S. Gebhart.One large cupful of sweet milk; one of buttermilk or sour cream, in which dissolve one half teaspoonful of soda; one large tablespoonful of lard, one cup of boiled rice; one cup of corn meal; one tablespoonful of sugar, and two eggs. Beat the milk, rice, lard, sour cream, and yolks of the eggs well together; then add the whites, beaten very light; lastly, the flour. Bake in muffin pans.

Mrs. S. G.One pint of boiled rice; one of sweet milk; five eggs; one half cup of butter and lard mixed; one pint of sponge, and a pinch of salt. Beat the yolks of the eggs, rice, and butter together; then add the sponge and milk; stir in sufficient flour to make a batter. Let it rise very light; beat the whites of the eggs, and stir in just before baking.

Mrs. J. F. E.Two eggs; two cups of sweet milk; one cup of Graham flour; one of wheat flour, and a little salt. Grease the pans with lard; heat them very hot; fill almost full, and bake about half an hour.

Two pounds of mashed potatoes; two tablespoonsful of butter, and a little salt; two pounds of flour; stir in milk enough to make a batter; put in one half teacupful of yeast. Set before the fire to rise; when light, bake in cakes the size of a muffin.

Mrs. G. W. Loomis, Suffield.One pint of milk; three eggs, beaten separately; one tablespoonful of sugar; one teaspoonful of salt, and three pints of flour; one half teacupful of yeast, and a piece of butter the size of an egg, warmed in the milk. Mix it up in the morning, if wanted for tea. When light, stir down, and pour into pans, and let Sally rise again. Bake from three quarters to one hour.

One quart of flour; one half pint of milk; two eggs; a piece of butter the size of an egg; three tablespoonsful of sugar; one teaspoonful of soda, and two of cream tartar. Bake twenty minutes.

Mrs. Dr. Stewart.One half teacupful of butter, warmed in a pint of milk, with a little salt; three well beaten eggs; seven cups of sifted flour, and one half teacup of yeast. Pour into pans, and bake when light.

Mrs. F. W. Grimes.One cup of milk; one cup of flour; two eggs, beaten separately; a pinch of salt, and a little cream. Half fill the cups, and bake three quarters of an hour.

Miss Sidney Simms.One quart of flour; one half teaspoonful of salt; a piece of butter the size of an egg; two eggs; two tablespoonsful of white sugar; one pint of sweet milk, and three teaspoonsful of baking powder. (In all such recipes, sift the baking powder into the flour). Rub the butter in the flour; beat the eggs separately, adding the white last. Bake in gem pans, in a hot oven.

Mrs. E. F. Stoddard.To three eggs, the yolks beaten very light, add one quart of milk; a piece of butter the size of an egg, cut in little pieces into the milk and eggs; three coffee cups of flour, or enough to make a batter of the consistency of waffles; a little salt; two teaspoonsful of cream tartar; one of soda, and, last of all, the whites of the eggs, beaten very light, and stirred quickly into the mixture. To be baked in a quick oven.

One cupful of milk; one cupful of flour; one egg, and one teaspoonful of salt.  Bake in gem pans; let them get hot before putting in the batter; bake quickly. Serve immediately.

Mrs. Jno. G. Lowe.Take three pints of milk, and one tablespoonful of butter; put them into a pan on the stove until the butter melts; add five eggs, well beaten; one teaspoonful of salt; one and one half tablespoonsful of yeast, and about three pints of flour. Make up, and let rise three or four hours before baking.

One teacupful of boiled rice (if cold, warm it on the stove); a piece of butter the size of an egg; three eggs; add the yolks well beaten; stir in gradually one and one half cupsful of flour; one cupful of milk; a little salt; one teaspoonful of soda; two of cream tartar, and, lastly, just before baking, stir in the whites of the eggs, well beaten.

One quart of sour milk; one teaspoonful of soda, and a little salt; two tablespoonsful of melted butter; five eggs, beaten separately, and flour enough to make a stiff batter; add the whites of the eggs.

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