soda, add one
egg beaten into one cup of sour milk and one tablespoon of melted
butter. Beat thoroughly and bake in well-greased tins.

GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
of salt, two teaspoons of baking-powder, add to this one tablespoon of
melted butter creamed with one-half cup of sugar and one well-beaten
egg, moisten with one and one-half cups of milk. Beat all well and bake
in muffin-tins in moderately hot oven one-half hour.

WHEAT MUFFINS

Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
baking-powder, two tablespoons of sugar and sift these ingredients
twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
and add it to one cup of milk and one teaspoon of molasses. Mix with the
dry ingredients and stir until smooth. Fold in the beaten white of egg
and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
minutes in hot oven.

RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
flour to make a stiff batter and lastly one tablespoon of melted butter.
Bake in muffin-tins.

RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt
and one teaspoon of baking soda; add one-half cup of molasses and one
well-beaten egg or one-half cup of water if the egg is omitted,
one-quarter cup of chopped raisins and four tablespoons of melted
shortening--butter, or any good butter substitute will do. Bake in
muffin-pans in rather hot oven twenty-five minutes. Fill pans
three-fourths full.

GLUTEN GEMS

Beat the yolks of two eggs, add one cup of milk; then one and one-half
cups of gluten flour, two teaspoons of baking powder; beat well, stir in
the whites of the two eggs, and bake in hot buttered gem pans about
twenty minutes.

EGGLESS GINGER GEMS

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
butter, and warm slightly; beat up well and stir at least ten minutes.
Add the following spices: one-half teaspoon each of ginger and cinnamon;
and gradually one-half cup of milk and two and one-half cups of sifted
flour in which has been sifted two teaspoons of baking powder.
One-fourth cup of currants or seeded raisins may be added. Bake in
well-greased gem pans and eat warm for tea or lunch.

POPOVERS

Mix to a smooth batter two cups each of milk