17. Whole-Wheat Muffins (No. 1)

Table-spoonful of pure olive oil; tablespoonful of honey or sugar; one egg beaten with a cup of milk; one and one-half cups of whole-wheat flour; one teaspoonful baking powder; salt-spoonful of salt.

Beat the olive oil, sugar and egg together, then add the cup of milk. Mix the flour, baking powder and salt well; then mix all well together.

Bake in a hot oven for twenty minutes.

This portion will make twelve muffins.

18. Whole-Wheat Muffins (No. 2)

Two cups entire-wheat flour, two cups milk, one egg well beaten, two teaspoonfuls baking powder. Mix powder and flour, stir in egg and milk thoroughly and pour into hot gem pans. Bake in hot oven one-half hour, or until done.

19. Whole-Wheat Muffins (No. 3) (Delicious)

One quart flour, three teaspoonfuls baking powder, one tablespoonful sugar, a little salt, water to make a batter a little stiffer than for pancakes. Bake in greased muffin rings on a hot-greased griddle. Serve at once. Do not hesitate to try this recipe because it calls for no milk and eggs; it makes the lightest and tenderest of muffins.

20. Muffins

Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspoonfuls baking powder, flour enough to stiffen. Bake twenty to thirty minutes in a hot even.

21. Breakfast Muffins

One cup sugar, one egg, one tablespoonful melted butter, one pint sweet milk, three cups flour, two teaspoonfuls baking powder, one teaspoonful salt. Mix well, put in hot buttered pans, and bake twenty to thirty minutes. This amount makes twelve muffins.

22. Rye Muffins (No. 1)

One cup rye flour, one-quarter cup sugar, one-half teaspoonful salt, two teaspoonfuls baking powder, one cupful white flour, one egg, one cupful sweet milk. Mix well, put in hot muffin pans and bake in a hot oven fifteen to twenty minutes.

23. Rye Muffins (No. 2)

One cup rye flour, one cup Graham flour, one cup wheat flour, half a teaspoonful salt, two teaspoonfuls baking powder, one tablespoonful sugar, two eggs, two cups milk or water. Bake in muffin rings fifteen to twenty minutes.

24. Graham Muffins

One quart Graham flour, two teaspoonfuls baking powder, two tablespoonfuls sugar, a little salt, one tablespoonful butter, egg and two cups milk. Bake in small pans at once in a good even, fifteen minutes.

25. Rice Muffins (No. 1)

Take one cup cold boiled rice, two cups flour, two eggs, two cups milk, one tablespoonful butter and one teaspoonful salt. Beat very hard and bake quickly.

26. Rice Muffins (No. 2)

One cup boiled rice, one cup sweet milk, two eggs, two tablespoonfuls melted butter, one teaspoonful sugar, two of baking powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings.

27. Barley Muffins

One cup barley flour, two table spoonfuls sugar, one tablespoonful melted butter, one egg, one cup milk, one teaspoonful baking powder, a little salt. Mix well, beat up and bake in greased muffin pans about twenty to thirty minutes.

28. English Muffins

One quart flour, one-half teaspoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and one-quarter pints sweet milk. Have batter a little stiffer than for griddle cakes. Have a griddle hot and greased, lay greased muffin rings on it, fill them half full, and when risen to the top turn with cake turner. Do not bake too brown. When done, pull apart, toast slightly, and butter. Serve at once.

29. Corn Muffins (No. 1) (Good)

Two cups Indian meal, one cup flour, two cups milk, one tablespoonful sugar, two tablespoonfuls melted butter, two teaspoonfuls baking powder, three eggs, a pinch salt, beaten separately. Mix meal, milk, yolks of the eggs, sugar, butter, add the flour mixed with the baking powder, lastly the whites of the eggs. Beat well and bake in hot-greased pans in a hot oven. This makes twelve muffins.

30. Corn Muffins (No. 2) (Good)

Two cups corn-meal, one and one-half cups flour, two and one-half cups sour milk, two eggs beaten separately, one teaspoonful shortening, one teaspoonful salt, one-half cup molasses, one-half teaspoonful baking soda, one teaspoonful baking powder. Beat well and quickly, put in hot gem pans, and bake one-half to three-quarters of an hour. This quantity makes twelve muffins.

The soda must be put into the sour milk, of course. Some cooks leave out the baking powder and use more soda, but I like the other way better. These muffins will be found nicer than those made with sweet milk. Buttermilk also may be used.

31. Grandma's Johnny Cake (Delicious)

Pour one quart boiling water over one quart corn-meal and let cool; add two tablespoonfuls melted butter, two tablespoonfuls molasses, two eggs, beaten separately, one full pint sour milk, in which mix one teaspoonful soda, three tablespoonfuls white flour, in which mix one teaspoonful baking powder, one teaspoonful salt. Beat well, adding the whites of the eggs last. Bake in a sheet (in a greased dripping-pan) three-quarters to one hour in a hot oven. If no sour milk is at hand, omit the soda and use two good teaspoonfuls baking powder.