GRAHAM MUFFINS--II
Four cupfuls of Graham flour, one tablespoonful of brown sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one egg, well beaten, and two cupfuls of milk. Sift the dry ingredients together, add the beaten egg and milk, mix thoroughly, fill well-buttered muffin-tins two thirds full and bake in a hot oven about twenty minutes.
HOMINY MUFFINS
Two cupfuls of cold fine hominy, three eggs, three cupfuls of sour milk, half a cupful of melted butter, two tablespoonfuls of sugar, one teaspoonful of baking soda dissolved in hot water, and flour to make a good batter--probably about a cupful and a half. Add the milk to the hominy, then the salt, sugar, butter, and eggs, then the soda, and the flour last. Bake in a quick oven.
HOMINY DROP CAKES
Two cupfuls of cold boiled hominy, one tablespoonful of cold water, two eggs, well beaten, a pinch of salt, and a teaspoonful of baking powder sifted into enough flour to make a good batter. Drop by spoonfuls on a buttered baking-sheet and bake brown in a quick oven.
MUFFINS--I
Sift together four cupfuls of flour, a teaspoonful of salt, and two heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar.
Stir in two cupfuls of milk, four eggs well beaten, and three tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in muffin-tins. Half of this recipe is sufficient for a small family.
MUFFINS--II
Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted butter. Sift the dry ingredients together, beat the eggs till very light, mix with the milk and melted butter. Sift the dry mixture gradually into the milk and eggs, stirring constantly. Bake twenty-five minutes in muffin-tins.
CREAM MUFFINS
Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted--equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately.
BUTTERMILK MUFFINS
Four cupfuls of buttermilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.
MUFFINS--III
Sift together two cupfuls of flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one tablespoonful of melted butter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in muffin-rings.
MUFFINS--IV
Make like Muffins V, using a quarter cupful each of sugar and melted butter, and two or three eggs, well beaten.
BLUEBERRY MUFFINS
Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly.
MUFFINS--V
Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven.
MUFFINS--VI
Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in muffin-tins in a quick oven.
CEREALINE MUFFINS
Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cerealine, and one cupful of milk. Bake in buttered muffin-pans.
BATTER MUFFINS
Three cupfuls of sour milk and one teaspoonful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter.
Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in buttered muffin-tins.
SOUTHERN MUFFINS
Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot buttered muffin-tins.
MUFFINS--VII
Two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, one cupful of milk and one egg, well beaten.
Bake in buttered muffin-tins.
MUFFINS--VIII
Four cupfuls of flour, two and one half cupfuls of milk, three eggs, beaten separately, two tablespoonfuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three teaspoonfuls of baking powder. Sift the dry ingredients together, add the melted butter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately.
SOUR MILK MUFFINS
Three cupfuls of sour milk, three cupfuls of flour, two eggs, well beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the dry ingredients together, add the milk, then the eggs, and bake in buttered muffin-tins in a hot oven.
WHITE MUFFINS
One tablespoonful of soft butter, two tablespoonfuls of sugar, rubbed to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder. Beat thoroughly and bake in buttered muffin-tins in a moderate oven.
ENTIRE WHEAT MUFFINS