fuls sugar; one
pinch of salt; one and one-half cups of flour with two teaspoonfuls
baking powder; one cup blueberries floured. Grease tins. Bake in hot
oven about twenty minutes.

MUFFINS

Mrs. George D. Milligan

Big spoonful of shortening (butter or substitute); one egg; three
tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls
baking powder. Bake twenty or twenty-five minutes.

COLD WATER MUFFINS

Mrs. Edward E. Swadener

One-half pint of cold water put in a bowl and break two eggs in it, beat
it until it froths; then add one cupful flour, one scant teaspoonful
salt. Bake in a moderate oven forty-five minutes.

SALLY LUNN

Mrs. J. P. Cobb

One cup milk. Quarter cup butter; one-half cup sugar; two eggs beaten
separately; teaspoonful baking powder (sifted in the flour); enough
flour to make the batter. Bake in quick oven.

FRENCH COFFEE CAKE

Mrs. H. P. Sieh

One cup butter and lard mixed; one cup granulated sugar; two eggs; one
cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one
teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake
fifteen to twenty minutes.

Frosting: One-half cup granulated sugar; one tablespoonful flour; one
tablespoonful butter; one tablespoonful cinnamon; mix all together and
spread over top of cake before baking.

COFFEE CAKE

Mrs. Crouch

One egg; two tablespoonfuls each of butter and sugar; one cup milk; two
cups flour; two teaspoonfuls baking powder. Put in pan, melt two
tablespoonfuls butter and pour over the top, then sprinkle thickly with
granulated sugar and cinnamon.

CINNAMON CAKE

Mrs. C. E. Upham

One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful
fat or substitute; one cup milk; two cups flour; two teaspoonfuls baking
powder. Bake twenty minutes; take out and spread butter on top; also
cinnamon and sugar, mixed. Put back in oven one minute.

CINNAMON ROLLS

Mrs. A. J. Atwater

One quart bran; one pint graham flour; one teaspoonful salt; two
teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour
milk; scant half pint molasses; one tablespoonful melted butter; one cup
nut meats. Bake one hour.

BREAKFAST PUFFS

Mrs. E. N. Wilder

One pint sour milk; one teaspoonful soda; flour enough to make stiff
enough to roll. Fry like doughnuts. Eat with syrup.

TOAST PATTY CASES

Mrs. A. J. Atwater

Cut the crust from a small loaf of baker's bread;