and two cupfuls of milk. Combine mixtures, beat thoroughly, pour into well-buttered muffin tins and bake.
FRUIT CORN MUFFINS
Two cupfuls of yellow corn-meal, one cupful of flour, two tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of baking-powder, one tablespoonful of melted butter, two eggs well beaten, one and one half cupfuls of milk, and one cupful of fruit. Dates, figs, prunes, or other fruits may be used. Stones should be removed, and the fruit cut fine. Bake in well-buttered muffin pans for about twenty minutes.
CORN AND HOMINY MUFFINS
Mash one cupful of cold, boiled hominy with one cupful of corn-meal. Add a pinch of salt, a tablespoonful of sugar, a teaspoonful of baking-powder, a tablespoonful of melted butter, one egg, well beaten, and one cupful of milk. Beat hard for five minutes, pour into buttered gem pans and bake fifteen or twenty minutes in a hot oven.
SOFT CORN BREAD
One cupful of corn-meal, one cupful of sour milk, a pinch of soda, one cupful of sweet milk, a tablespoonful of melted butter, a pinch
