Wheat Muffins

One quart of flour, five teaspoonfuls of baking powder, two table-spoonfuls of butter, five eggs, milk enough to make a thick batter.

White Muffins

One teacup of milk, three cups of flour, two eggs, one-half cup of sugar, piece of butter the size of an egg, baking powder.

Graham Muffins

Set the iron gem-pans on the stove to heat; beat one egg light in a basin; add one teacupful sour milk, and two tablespoonfuls sugar; stir well together; add a mere pinch of salt; stir in graham flour to make a rather stiff batter; mix thoroughly with the addition of one table-spoonful melted butter; and, lastly, stir in one third teaspoonful soda, dissolved in a teaspoonful of hot water; the latter, when ready to drop into the well-heated and greased gem-pans, should be so thick that it will not run from the spoon, but just drop nicely. This will make one dozen excellent gems.

Lizzie's Cream Muffins

One pint of milk, one pint of flour, three eggs (yolks and whites beaten separately), a little salt, one teaspoonful melted butter; put in gem-pans, and bake in a pretty hot oven twenty minutes. If made and baked right, these cannot be excelled.

Rice Muffins

One pint of boiled rice, one pint of milk, five eggs, one-half cup of butter and lard mixed, one pint of sponge, and a little salt. Beat the rice, butter, and yolks of the eggs together, then add sponge and milk, flour enough to make a stiff batter. Let it rise very light, beat the whites of the eggs, and stir in just before putting into the oven.