Rye Muffins I

2 quarts rye flour 1 quart pastry flour 2 tablespoons salt

1 cup corn syrup 1 1/2 quarts milk 1/3 cup shortening

10 tablespoons baking powder

Mix and sift dry ingredients together; add milk, syrup, and melted shortening. Beat well. Bake thirty to fortyfive minutes in moderate oven. If sugar is used in place of syrup, add one cup milk or water.

Rye Muffins II

2 quarts rye flour

1 quart pastry flour 1/3 cup baking powder

2 tablespoons salt

1 teaspoon soda

1 cup molasses

1 1/2 quarts milk

5 well-beaten eggs

1/3 cup shortening

Sift dry ingredients together. Beat eggs; add molasses and milk; combine mixtures, add shortening. Beat well. Bake in moderate oven thirty to forty-five minutes.