Gem pans must be of iron, the deep style should always be used. Heat thoroughly and butter well.

Salt should never be used unless there is rising of some sort in the recipe.

Muffin rings may be filled two-thirds full and baked upon a well-buttered griddle on top of the stove, turning ring and all with a knife or pancake shovel when one side is cooked to brown the other the same depth. The rings may be filled and set in a well-buttered baking-pan and baked in the oven, when, of course, no turning will be necessary. Rings two and one-half inches across and one and one-half inches deep are the most convenient size.

Muffin rings or gem irons may be used in many recipes for gems, muffins and puffs. Occasionally the same recipes may be baked upon a griddle on top of the stove. This is often a very nice way where great haste is necessary.

Interchange Of Baking Powder

Two teaspoonfuls of baking powder called for by a recipe may be replaced by one teaspoonful cream tartar and one-half teaspoonful soda and vice versa, always using twice as much cream tartar as soda, and in substituting for baking powder see that the two together equal two-thirds of the amount of baking powder in the recipe.

In substituting sour milk for sweet milk or water, soda alone must be used in the proportion of one-half teaspoonful to one cup of sour milk. In substituting sweet milk or water for sour milk one teaspoonful soda may be replaced by two large teaspoonfuls of baking powder. Where a large number of eggs beaten separately are required in a recipe, little if any baking powder is used. Never out open a muffin or a crumpet of any kind, least of all one made of Indian meal. Pass the knife lightly around it to break the crust, then pull open with the fingers.

Raised Muffins

1 pint sweet milk.

1 teaspoonful melted butter.

2 eggs well-beaten.

½ cup yeast.

1 teaspoonful salt.

Saleratus size of pea dissolved in 1 tablespoon hot water.

1 tablespoonful sugar. Stir in enough sifted wheat flour to make a thick batter about the consistency of pound cake. Set to rise in a warm place for three hours in warm weather, longer in winter, or it may be mixed at night for breakfast. Butter a griddle and the inside of the muffin rings thoroughly. Set the rings on the griddle and half fill them with the batter. When one side is done turn the muffin, ring and all and bake a delicate brown. As they are done tear open, put a bit of butter in each and keep warm before the fire until served. Muffins should never be cut. Cold muffins may be toasted and served hot. Graham muffins are made the same way.

Milton Muffins Or Pop-Overs (Delicious)

1 egg.

1 pint of milk.

1 pint flour.

¼ teaspoonful salt. Beat the egg light, add part of the milk, all the flour, then the rest of the milk. Bake twenty minutes in buttered rings. Serve hot. They may be baked in gem-pans. These may be made of Graham.

Quick Muffins

1 egg.

1/3 cup butter and lard mixed.

1 pint sweet milk or milk and water.

3 teaspoonfuls baking powder. If necessary the egg may be omitted and one more teaspoonful baking powder used. Sift the baking powder with sufficient flour to make a stiff batter. Beat hard and bake in well-buttered muffin-rings or gem-pans. Add 1 tablespoonful of sugar. If desired Graham may be used in the same way. Sour milk and soda may be substituted in this recipe, using one teaspoonful of soda to a pint of milk.

Rice Muffins

1 cupful of cold-boiled rice.

2 eggs.

1 pint of flour.

1 quart of milk, or enough to make a thin batter.

1 tablespoonful of lard or butter.

1 teaspoonful of salt. Beat hard and bake quickly.

Rye Muffins

2 cupfuls of rye flour. ½ cupful of sugar.

1 teaspoonful of salt. ½ cupful of yeast.

3 cupfuls of lukewarm water. Wheat flour to make a stiff dough. Let rise over night, or from morning to noon; bake in muffin rings in the oven.

Oatmeal Muffins

1½ cupfuls of sour milk.

2 beaten eggs.

1 level teaspoonful of soda.

2 tablespoonfuls of melted butter. ¼ teaspoonful of salt.

Oatmeal to make a stiff batter. Beat the batter briskly; pour in buttered muffin rings and bake in a quick oven. Delicious eaten hot.

Quick Corn-Meal Muffins

Make same as Quick Muffins, using either sweet or sour milk, substituting corn-meal for wheat flour.

Raised Corn-Meal Muffins

Pour boiling hot water over a quart of corn-meal, stirring until it is a smooth thick batter. Let cool. When only warm add:

2 tablespoonfuls of butter. 2 well beaten eggs. 1 tablespoonful of yeast. ½ teaspoonful of salt.

Set in a warm place to rise two hours, or, if wished for breakfast let rise over night. Stir smooth and bake in muffin rings or gem pans. The yeast may be left out and the muffins baked as soon as mixed.

Crumpets

3 cupfuls of raised dough; work into it ½ cupful of melted butter, or butter and lard. 2 eggs.

Milk (sweet) to make a thick batter. Pour in muffin rings, set in a buttered pan; let rise fifteen minutes and bake in a quick oven.

Corn-Meal Crumpets

Make same as Raised Corn-meal Muffins. Half an hour in a quick oven ought to cook them.