Mix and sift two cups of flour, one-half teaspoon of salt and one-half teaspoon of soda; cut in one tablespoon of butter, stir in with a knife enough sour milk to make a soft dough.  Roll one-half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.

MUFFINS.

Light the burners of the gas oven before beginning to mix the muffins and work rapidly.  Place in a mixing-bowl one well-beaten egg, two tablespoons of butter, one tablespoon of sugar, one-half teaspoon of salt, one scant cup of milk and two teaspoons of baking-powder that have been sifted with sufficient flour to form a batter that will “ribbon” from the spoon.  Beat the batter steadily for five minutes, stir in one tablespoon of melted butter and bake in muffin-pans in a quick oven.  These muffins will bake in ten minutes if pans are only half filled.

BRAN MUFFINS

Sift one-half cup of white flour with one teaspoon of soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups of bran, one and one-half cups of sweet milk, then add the flour and one-half teaspoon of salt, stir all together; one-half cup of chopped dates or raisins may be added if so desired.  Bake in muffin-pans in a moderate oven thirty minutes.

CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately.  Add to this two cups of flour, of which one is a full cup of white and three-quarters of the corn-meal.  This must be sifted three times.  Put into this flour two teaspoons of baking-powder, together with a pinch of salt.  Mix the prepared flour with a little boiling water, adding the eggs; also a little sugar may be put in, if desired.  Then add enough tepid milk to make the mixture into a batter, after which pour into your pans; or, if corn-bread is desired, into the plain pan (thin).  Bake in a quick oven.  This quantity makes a dozen muffins.  Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little.

CORN MUFFINS, No. 2

Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one egg beaten into one cup of sour milk and one tablespoon of melted butter.  Beat thoroughly and bake in well-greased tins.

GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of milk.  Beat all well and bake in muffin-tins in moderately hot oven one-half hour.

WHEAT MUFFINS