in the sugar and add a little salt; stir this
gradually into the flour, then add the eggs well beaten; dissolve the
yeast in half a cup of lukewarm water and add to the other
ingredients; if the muffins are wanted for luncheon, mix them about
eight o'clock in the morning; if for breakfast, set them at ten
o'clock at night; when ready for baking, stir in half a teaspoonful of
soda dissolved in a teaspoonful of hot water; butter the muffin-rings
or gem-irons and bake in a quick oven.

EGG MUFFINS. (Fine.)

One quart of flour, sifted twice; three eggs, the whites and yolks
beaten separately, three teacups of sweet milk, a teaspoonful of salt,
a tablespoonful of sugar, a large tablespoonful of lard or butter and
two heaping teaspoonfuls of baking powder. Sift together flour,
sugar, salt and baking powder; rub in the lard cold, add the beaten
eggs and milk; mix quickly into a smooth batter, a little firmer than
for griddle-cakes. Grease well some muffin-pans and fill them
two-thirds full. Bake in a hot oven fifteen or twenty minutes. These
made of cream, omitting the butter, are excellent.

PLAIN MUFFINS.

One egg well beaten, a tablespoonful of butter and a tablespoonful of
sugar, with a teaspoonful of salt, all beaten until very light. One
cup of milk, three of sifted flour and three teaspoonfuls of baking
powder. One-half Graham and one-half rye meal may be used instead of
wheat flour, or two cups of corn meal and one of flour.

Drop on well-greased patty-pans and bake twenty minutes in a rather
quick oven, or bake on a griddle in muffin-rings.

MUFFINS WITHOUT EGGS.

One quart of buttermilk, a teaspoonful of soda dissolved in the milk,
a little salt, and flour enough to make a stiff batter. Drop in hot
gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour
cream will make them a little richer.

TENNESSEE MUFFINS.

One pint of corn meal, one pint of flour, one tablespoonful of sugar,
one teaspoonful of salt, three of baking powder, one tablespoonful of
lard or butter, two eggs and a pint of milk. Sift together corn meal,
flour, sugar, salt and powder; rub in lard or butter cold, and eggs
beaten and milk; mix into batter of consistency of cup-cake;
muffin-rings to be cold and well greased, then fill two-thirds full.
Bake in hot oven fifteen minutes.

CORN MEAL MUFFINS. (Without Eggs.)

One cup of flour, one cup of corn meal, two tablespoonfuls of sugar,
water to make a thick batter