Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard and a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not hot, place until it is quite light, then stir in one or two well-beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water.  Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased muffin-rings or gem-pans, and bake in a quick oven.

To be served hot and torn open, instead of cut with a knife.

RAISED MUFFINS.  No. 2.

Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk; warm the milk with the butter in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the eggs well beaten; dissolve the yeast in half a cup of lukewarm water and add to the other ingredients; if the muffins are wanted for luncheon, mix them about eight o’clock in the morning; if for breakfast, set them at ten o’clock at night; when ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water; butter the muffin-rings or gem-irons and bake in a quick oven.

EGG MUFFINS. (Fine.)

One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder.  Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes.  Grease well some muffin-pans and fill them two-thirds full.  Bake in a hot oven fifteen or twenty minutes.  These made of cream, omitting the butter, are excellent.

PLAIN MUFFINS.

One egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very light.  One cup of milk, three of sifted flour and three teaspoonfuls of baking powder.  One-half Graham and one-half rye meal may be used instead of wheat flour, or two cups of corn meal and one of flour.

Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings.

MUFFINS WITHOUT EGGS.

One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter.  Drop in hot gem-pans and bake in a quick oven.  Two or three tablespoonfuls of sour cream will make them a little richer.

TENNESSEE MUFFINS.