Beat to mix and then add

  Two and one-half cups of rye flour,
  One teaspoon of baking powder.

Beat to thoroughly mix and then pour into well-greased and floured muffin pans, and bake for thirty minutes in a moderate oven.  When cold the muffins that are left over may be split and toasted and then spread with mountain sweet-spiced jam.

IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS

Much sickness that is described as ptomaine poisoning is usually caused by carelessness.  If for any reason meat must be kept several days after it is purchased, it may be cared for in the following manner: 

Place

  Three-quarters cup of salt in a saucepan

And add

  Three and one-half cups of water,
  One bay leaf,
  One-half teaspoon of saltpeter.

Bring to a boil and cool.  Place the meat in a china bowl or a wooden bucket and pour the brine over it.  Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone.  Turn the meat every other day.

This meat will keep for one week.  This method is suitable for mutton, beef or pork.  For lamb or chicken place in a saucepan and add

  One-half carrot,
  One onion,
  Sufficient boiling water to partially cover same.

Cook, keeping pan closely covered, for ten minutes to the pound.  Cool before placing in the ice box.  If it is necessary to keep the meat only until the next day, mince fine two onions and add

  Four tablespoons of salt,
  One tablespoon of pepper.

Mix thoroughly and then rub the meat thoroughly with this mixture.  Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner:  Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible.  The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer.

Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices.

FILLET OF BEEF

Have the butcher trim the fillet into shape and then lard it with salt pork.  Dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven, basting every ten minutes.  Cook, allowing the meat one-half hour to become thoroughly heated and to start cooking; then allow twelve minutes for every pound.  This cut is the choicest of the entire cattle and is without a single ounce of waste.  It is delicious either hot or cold.

WELSH CHEESE PUDDING