beaten, and three tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in muffin tins. Half of this recipe is sufficient for a small family.
CREAM MUFFINS
Two cupfuls of flour, two cupfuls of milk, three eggs beaten separately, one teaspoonful of melted butter, and one teaspoonful of melted lard. Bake in buttered muffin-rings filled half full of the batter.
BUTTERMILK MUFFINS
Two cupfuls of buttermilk or of curdled, sour milk, one egg, half a teaspoonful of soda dissolved in a little hot water, half a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.
BLUEBERRY MUFFINS
Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly.
CEREALINE MUFFINS
Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of
