Quick Corn Muffins

1 cupful home-ground corn-meal 1 cupful bread flour 2 tablespoonfuls sugar 1 tablespoonful baking powder

1 teaspoonful salt 1 egg

1 1/4 cupfuls milk 3 tablespoonfuls melted bacon fat

Measure the bacon fat in an enamel mixing-bowl or stew-pan and melt it. Add the other ingredients in the order given; beat thoroughly and bake in well-oiled muffin pans for twenty-five minutes in a moderate oven.

Graham Muffins

1 cupful graham meal

1 cupful bread flour

2 tablespoonfuls sugar

3 teaspoonfuls baking powder

1 teaspoonful salt 1 cupful milk

1 egg

1 tablespoonful melted butter or other fat

Mix together the dry ingredients, add the milk gradually, the egg well-beaten and the shortening. Bake in hot, oiled gem-pans twenty minutes, or pour into a well-oiled mould and steam three hours, serving it as a pudding with molasses sauce.

Quick Rice Muffins

2 cupfuls bread flour

1 cupful cold, cooked brown or uncoated rice

3 teaspoonfuls baking powder

1 cupful milk

1 egg

2 tablespoonfuls melted butter or other fat

1/2 teaspoonful salt

2 tablespoonfuls sugar

Mix together the salt, flour, sugar and baking powder. Rub in the rice with the finger tips, add the egg well-beaten, the milk and the shortening. Beat thoroughly and bake in well-oiled hot gem-pans for thirty minutes in a quick oven.

Cereal Muffins

Substitute any kind of left-over, cold, cooked cereal for the rice in the preceding recipe, and proceed as directed.

Entire Wheat Muffins

1 3/4 cupfuls entire wheat meal or flour 1/2 teaspoonful salt 1 tablespoonful sugar 1 cupful milk

1/2 teaspoonful soda 1 egg

1 teaspoonful cream of tartar 1 tablespoonful melted butter or other fat

Mix together the milk, salt, sugar and egg, slightly beaten. Stir in the flour mixed with the soda and cream of tartar. Beat well, add the shortening, transfer to well-oiled muffin pans and bake about twenty-five minutes in a moderate oven.

Rye Muffins

1 cupful sour cream and 1 cupful sour milk or 2 cupfuls sour milk and 1 teaspoonful melted butter 1 teaspoonful soda

2 tablespoonfuls sugar 1 teaspoonful salt 2 eggs

1 cupful rye meal 1 cupful bread flour

Mix together the sour milk and cream. Add the soda dissolved in a teaspoonful of warm water. Mix together the sugar, salt, meal and the flour and add to the mixture. Stir in the eggs, well-beaten, and bake twenty-five minutes in a quick oven.

Currant Nut Muffins

3 tablespoonfuls melted butter or oleomargarine 2 1/2 tablespoonfuls sugar 1 egg 2 cupfuls bread flour

3 teaspoonfuls baking powder I cupful currants I cupful broken walnut meats 1 cupful milk

Combine the ingredients in a bowl in the order given, and beat well. Drop into well-oiled muffin pans and bake twenty-five minutes in a moderate oven.

Apple Muffins

1/4 cupful butter or oleomargarine 6 tablespoonfuls sugar 1/4 teaspoonful salt 1 egg

2 cupfuls chopped apple 3/4 cupful milk

2 cupfuls bread flour

3 teaspoonfuls baking powder

Cream the butter, add the sugar gradually, and then the egg well-beaten. Sift together the flour, salt and baking powder, and add the apple. Add alternately to the muffin mixture with the milk, and bake twenty-five to thirty minutes in a moderate oven.